Name: Raspberry Jelly Cakes with Coconut and Whipped Cream Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 2 h 30 min
Cuisine: Australian
Ingredients: 85 grams raspberry jelly crystals (1 x 85g packet); 1 cup boiling water (250ml); 3/4 cup cold water (185ml); 100 grams unsalted butter (room temperature); 115 grams caster sugar (1/2 cup); 1 large egg (room temperature); 2 teaspoons vanilla bean paste (or extract); 200 grams self-raising flour; 1/2 cup milk (125 ml); 1 1/2 cups desiccated coconut; 300 ml thickened cream; 2 teaspoons caster sugar; 1 teaspoon vanilla bean paste (or extract)

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If you’re looking for a nostalgic treat that’s bursting with vibrant flavors and a delightful texture combo, then you’ve got to try this Raspberry Jelly Cakes with Coconut and Whipped Cream Recipe. These little dome-shaped cakes are light and fluffy on the inside, coated with a luscious layer of wobbly raspberry jelly, rolled generously in coconut, and then sandwiched together with dreamy whipped cream. Every bite is a perfect harmony of fruity, creamy, and tropical—truly a celebration on your taste buds. Whether you’re serving guests or indulging for yourself, this recipe is sure to become a beloved favorite that you’ll want to make again and again.

Ingredients You'll Need

A black metal muffin tray with 12 holes filled with pale yellow dough balls, each with a rough texture and slightly uneven shapes, sitting ready to be baked. The tray has small droplets of water on its surface, suggesting it was recently sprayed with oil or water. The tray is placed on a white marbled surface with a light gray textured cloth partially visible on the left side. The dough pieces vary slightly in size and shape, and they are centered in each round nook of the tray photo taken with an iphone --ar 4:5 --v 7

Simple, everyday ingredients make this Raspberry Jelly Cakes with Coconut and Whipped Cream Recipe truly special. Each component plays a key role in the flavors and textures—like the raspberry jelly that adds that signature fruity zing, the desiccated coconut for tropical crunch, and thickened cream for the rich finish.

Raspberry jelly crystals (85 grams): These provide the vibrant, tangy base for the jelly coating that’s so essential to the cakes.

Boiling water (1 cup/250ml): Used to melt the jelly crystals perfectly for that wobbly texture.
Cold water (¾ cup/185ml): Helps cool the jelly and achieve the ideal loose set consistency.
Unsalted butter (100 grams, room temperature): Adds richness and moisture to the cake batter for a tender crumb.

Caster sugar (115 grams/1/2 cup plus 2 teaspoons for cream): Sweetens both the cakes and the whipped cream without graininess.
Large egg (1, room temperature): Binds the cake ingredients and helps with structure.
Vanilla bean paste or extract (3 teaspoons total): Infuses a warm, comforting aroma enhancing the overall flavor profile.

Self-raising flour (200 grams): For light and fluffy cakes that rise beautifully.
Milk (½ cup/125ml): Adds moisture and combines all the dry ingredients smoothly.
Desiccated coconut (1 ½ cups): Coats the jelly-covered cakes with a chewy, tropical texture.

Thickened cream (300ml): Whipped into a cloud of sweetness for sandwiching the cakes.

How to Make Raspberry Jelly Cakes with Coconut and Whipped Cream Recipe

Step 1: Prepare the Jelly

Start by dissolving the raspberry jelly crystals in boiling water, stirring till fully melted. Next, add the cold water to cool it down. Pop the jelly into the fridge for about 1 to 2 hours until it thickens just enough to coat the cakes but not set completely—think of it like a loose egg white. This jelly is what makes these cakes so unique and incredibly fun to eat.

Step 2: Make the Cake Batter

While the jelly chills, preheat your oven to 175°C (347°F) fan forced and lightly oil your dome or gem pans. Beat the butter and caster sugar until they’re light and fluffy—this step is crucial to getting a soft, delicate crumb. Then, add the egg and vanilla and mix until smooth. Gradually incorporate the self-raising flour and milk in two additions, mixing just enough to combine. This gentle folding keeps the batter light and airy, which is exactly what you want for these tiny cakes.

Step 3: Bake the Cakes

Spoon heaped tablespoons of the batter evenly into the prepared trays—aim for 24 little domes. Bake them for 8 to 10 minutes. You’ll know they’re done when they spring back when pressed and a toothpick comes out clean. Don’t overbake, or they’ll dry out, which would be such a shame since these cakes are meant to be soft and moist. Let them cool on a wire rack, covering with a tea towel if your jelly still needs more chilling time so they don’t dry out prematurely.

Step 4: Assemble the Jelly Cakes

Once your jelly has reached the perfect loose set, get ready to coat the cakes. Dip each cooled cake completely into the jelly, letting any excess drip off, then roll it thoroughly in desiccated coconut. Set them aside on a plate and refrigerate for at least 30 minutes so the jelly firm ups nicely around the cake, creating that signature jiggly, coconut-covered shell.

Step 5: Whip the Cream and Finish

Beat the thickened cream with the vanilla and extra sugar until stiff peaks form—it’s like fluffy clouds of sweetness! Use this cream to sandwich two coated cakes together, creating 12 assembled jelly cakes. For an extra special touch, feel free to add a bit of set raspberry jelly, jam, or even a fresh raspberry into the center with the cream. These little bits of surprise elevate the classic recipe to something really spectacular.

How to Serve Raspberry Jelly Cakes with Coconut and Whipped Cream Recipe

A close-up shows a woman's hand holding a round pink dessert ball coated in shredded coconut. On top, six small white cream dollops sit neatly in a circular pattern. Above the dessert, a spoon holds shiny red jelly being dropped onto the cream. In the background, there is a white bowl with more pink coconut-covered dessert balls resting on a white marbled surface. The scene is bright and focused on the colorful textures of cream, jelly, and coconut. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A fresh raspberry on top of each cake adds a pop of color and a tart burst that complements the sweet cream beautifully. A light dusting of icing sugar over the plate can create a snowy effect, making your presentation feel elegant and inviting.

Side Dishes

These cakes shine best on their own or paired with a simple cup of tea or coffee. If you want to create a dessert board, consider adding some fresh berries, a few mint leaves, or a small bowl of raspberry coulis for dipping—this will amplify that raspberry goodness even more.

Creative Ways to Present

For parties or special occasions, consider skewering the cakes on decorative sticks for a jelly cake pops effect. Alternatively, arrange them in a circular pattern on a pretty platter for a stunning centerpiece that invites everyone to dig in. Serving chilled really lets the jelly shine, so keep them refrigerated until right before serving.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Raspberry Jelly Cakes with Coconut and Whipped Cream Recipe, store them in an airtight container in the fridge. They’ll stay fresh and delicious for up to 2 days, but honestly, they rarely last that long!

Freezing

Because of the jelly and cream, these cakes don’t freeze well without compromising texture and flavor. It’s best to enjoy them fresh or within a couple of days of making.

Reheating

These jelly cakes are best served chilled or at room temperature. Reheating is not recommended as it can melt the jelly and alter the whipped cream texture. Instead, simply allow them to sit out for 10 minutes to take the chill off before serving if you prefer.

FAQs

Can I use fresh raspberries instead of jelly crystals?

Fresh raspberries will add lovely flavor but won’t create the signature jelly coating that those crystals provide. For this recipe, the jelly crystals are key to getting that perfect wobbly texture on the outside.

What type of cake pans work best for this recipe?

Dome-shaped or gem trays are perfect because they give that classic rounded jelly cake shape. If you don’t have these, mini muffin pans will work in a pinch, though the visual effect will be slightly different.

Can I make the cakes gluten-free?

You can use a gluten-free self-raising flour blend to make this recipe gluten-free. Just make sure the blend you use is suitable for cakes to keep the texture light and fluffy.

Is vanilla bean paste necessary?

Vanilla bean paste adds depth and warmth, but vanilla extract works just fine too. Use what you have on hand—it’s all about that lovely vanilla flavor enhancing the raspberry and coconut.

How long do these cakes take to set in the fridge?

After coating the cakes in jelly and coconut, refrigerate them for at least 30 minutes. This helps the jelly firm up properly, so you get that perfect jiggly texture when you bite in.

Final Thoughts

I truly hope you give this Raspberry Jelly Cakes with Coconut and Whipped Cream Recipe a try because it’s one of those nostalgic desserts that’s both comforting and exciting to eat. You get the perfect balance of fruity, creamy, and tropical in every bite—with a playful jelly texture that makes it super fun to enjoy. Whether for a gathering or a special treat just for you, these cakes are sure to bring a big smile and warm memories to your table.

Raspberry Jelly Cakes with Coconut and Whipped Cream Recipe

Ingredients You'll Need