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Strawberry Jelly Cakes

Strawberry Jelly Cakes - Orgran Health & Nutrition

  • Prep Time: 20m
  • Cook Time: 2h
  • Total Time: 2h 20m
  • Serves: 6



  • strawberry flavoured jelly
  • butter (or margarine, for vegan alternative)
  • 1/2 cup white sugar
  • 1 teaspoon vanilla essence
  • 1 egg
  • 1 cup ORGRAN Self Raising Flour
  • 1/2 cup milk (or soy milk, for vegan alternative)
  • 2 cups desiccated coconut


  • Prepare jelly according to packet instructions. Place in the fridge for about 1 1/2 hrs, or until slightly thickened (it should be like unbeaten egg white).
  • Preheat oven to 180°C (or 160°C fan forced). Grease 2 non-sticks, 12-hole, shallow patty tins (2 tbsp capacity each hole). With electric beaters, beat butter, sugar and vanilla until creamy. Add egg and beat to combine.
  • Sift flour over mixture and gently fold in the milk. Spoon batter into prepared tins and bake for about 8 mins, or until risen, golden brown and firm to a gentle touch. Stand in the tin for 3 mins, then turn out onto a wire rack. Cool completely.
  • Spread coconut on a plate. Working one at a time, dip a cake in the jelly, letting it soak in slightly. Drain off excess, then roll in coconut to coat. Place on a tray. Repeat with remaining cakes, coconut and jelly and refrigerate for 1 hr, to set.
  • Serve with strawberry for topping.