How to make pink jelly cakes from scratch
Pink jelly cakes (also called lamington jelly cakes) are squares of vanilla cake that have been dipped in jelly and rolled in coconut, then filled with cream and jam. They're delightful treats for Mother's Day, Australia Day or simply for afternoon tea.
They're the pink version of a lamington, and you can customise the colour of your cake by using different jellies. Learn how to make pink jelly cakes and get all the tips and tricks for making them below!
Watch how to make pink jelly cakes
Pink jelly cake recipe
- 125g (½ block) Fairy margarine, chopped, at room temperature
- 165g (¾ cup) caster sugar
- 2 tsp vanilla extract
- 2 eggs, at room temperature
- 125ml (½ cup) milk
- 200g (1 ⅓ cups) self-raising flour
- 85g packet raspberry jelly crystals
- 250ml (1 cup) boiling water
- 125ml (½ cup) cold water
- 180g Fairy margarine, chopped, at room temperature
- 2 tsp vanilla extract
- 330g (2 ¾ cups) icing sugar mixture
- 1 tbsp milk
- 95g (1 ¼ cups) shredded coconut
- 80g (1 cup) desiccated coconut
- 160g (½ cup) raspberry jam
- Preheat oven 180°C/160°C (fan forced) and grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above pan edges
- To make cake, beat Fairy margarine, sugar and vanilla in a large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Mixture may look curdled at this stage
- Add milk and sifted flour, in two batches, folding until combined. Spoon into prepared pan. Smooth over top
- Cook for 25 minutes, or until lightly golden and a skewer inserted into the centre comes out clean. Remove. Stand in pan 10 minutes. Transfer to a wire rack to cool
- Meanwhile, dissolve jelly crystals in boiling water, in a shallow dish. Stir in cold water. Refrigerate until jelly starts to set around the edge
- Beat Fairy Margarine and vanilla in same, clean bowl of electric mixer until pale and creamy. Gradually add sifted sugar, beating until combined. Beat in milk, until smooth. Transfer to a piping bag fitted with a 9mm plain nozzle
- Cut cake into 24 equal squares (approx. 5cm squares). One at a time, dip cakes into jelly, allowing excess to drip away. Roll in combined coconuts. Transfer to a wire rack. Refrigerate for about 1 hour, or until set
- Cut cakes in half. Spread one half with jam (1 tsp each). Pipe filling on top of other half and sandwich together. Repeat with remaining cakes, jam and filling
Tips for making pink lamingtons
How long can you store pink jelly cakes
Learn more about Fairy
More vintage baking recipes
*DISCLAIMER: Fairy is a contributing recipe partner at myfoodbook.com.au. This article features content sourced from Fairy and our own opinions. For more information visit the Fairy website.
