Description
Vintage Australian Pink Jelly Coconut Cakes offer a delightful blend of sweet pink jelly and toasted coconut in a moist, bite‑size cake perfect for parties and nostalgic cravings. This easy, quick‑bake recipe uses pantry staples like flour, butter, and grape juice, delivering a vibrant pink hue and tropical flavor that stands out on any dessert table. Ideal for beginners, the cakes bake in 18 minutes, yielding twelve fluffy treats that capture classic Australian confectionery charm. for all now!
Ingredients
Scale
- 1 cup all‑purpose flour
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/2 cup shredded coconut
- 1/2 cup grape juice
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Pinch of salt
Instructions
- 1. Preheat oven to 350°F (175°C) and grease a 12‑cup muffin tin.
- 2. Cream butter and sugar until light and fluffy.
- 3. Beat in eggs one at a time, then add vanilla extract.
- 4. In a separate bowl whisk flour, baking powder, and salt.
- 5. Gradually add dry ingredients to the wet mixture, alternating with milk.
- 6. Fold in shredded coconut and grape juice until just combined.
- 7. Fill each muffin cup about two‑thirds full.
- 8. Bake for 18‑20 minutes until a toothpick comes out clean.
- 9. Cool in the tin for 5 minutes, then transfer to a cooling rack.
- 10. Optional: drizzle extra pink jelly or sprinkle coconut before serving.
Notes
- For a dairy‑free version
- replace butter with a neutral oil and use almond milk. Add a pinch of ground ginger for a subtle spice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Vintage Australian Pink Jelly Coconut Cakes, pink jelly cake recipe, coconut cake dessert, easy Australian desserts, party cake ideas, retro sweet treats