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Strawberry Coconut Sponge Cakes

Soft sponge cake rounds filled with strawberry jam, dipped in strawberry jelly, and rolled in desiccated coconut. A nostalgic tea-time treat.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 12 Cakes
Course: Dessert, Snack, Tea Time
Cuisine: Australian, British
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Sponge Cake
  • 125 g butter softened
  • 0.75 cup sugar caster or superfine
  • 2 count eggs large
  • 1.5 cups self-raising flour sifted
  • 0.5 cup milk
Coating & Filling
  • 1 box strawberry jelly crystals 3oz / 85g packet
  • 1 cup boiling water to dissolve jelly
  • 0.5 cup cold water
  • 2 cups desiccated coconut unsweetened
  • 0.5 cup strawberry jam smooth

Equipment

  • Mixing bowls
  • Round cookie cutter
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a square baking tin or muffin tins.
  2. Cream butter and sugar until pale. Add eggs one at a time, beating well.
  3. Fold in flour and milk alternately until smooth. Pour into tin and bake for 20 mins. Cool completely.
  4. While cake cools, dissolve jelly crystals in boiling water. Add cold water. Refrigerate until thickened to egg-white consistency (about 30-45 mins).
  5. Cut cake into rounds (if using square tin). Slice rounds in half and sandwich with strawberry jam.
  6. Dip each cake sandwich quickly into the semi-set jelly, ensuring it's fully coated.
  7. Roll immediately in desiccated coconut to cover.
  8. Place on a wire rack and refrigerate for 30 minutes to set before serving.

Notes

Day-old cake is easier to work with as it crumbles less.