Pineapple Jelly Cakes

Name: Pineapple Jelly Cakes
Ingredients: 1/2 cup butter, chopped, at room temperature; 1 tsp vanilla extract; 2/3 cup sugar; 2 None large eggs, at room temperature; 1/3 cup self-rising flour; 1/3 cup milk; 1 packet pineapple-flavored gelatin powder; 1/2 cup shredded coconut

8 ingredients

5 steps

Ingredients

1/2 cup butter, chopped, at room temperature
1 tsp vanilla extract
2/3 cup sugar
2 None large eggs, at room temperature
1/3 cup self-rising flour
1/3 cup milk
1 packet pineapple-flavored gelatin powder
1/2 cup shredded coconut

Directions

1

Preheat oven to 350°F. Grease a deep 9 inch square cake pan and line base with parchment paper.
2

Beat butter, vanilla and sugar in a small bowl until light and creamy. Beat in eggs, one by one, until just combined. Stir in flour and milk until smooth.
3

Spread mixture into prepared pan. Bake for 20-25 mins or until a skewer inserted at center comes out clean. Cool in pan for 5 mins before turning, top-side up, onto a wire rack to cool.
4

Meanwhile, combine gelatin powder and 1 cup boiling water in a medium heatproof bowl; stir until powder is completely dissolved. Stir in 3/4 cup cold water. Chill until partially set (jelly should be the consistency of an unbeaten egg white).
5

Place coconut in a shallow bowl. Trim sides of cake. Cut into 25 squares. Dip cake in jelly, then roll in coconut to coat. Place on a plate. Cover with plastic wrap and chill for 30 mins.