Table of Contents
Stir jelly and boiling water together in a bowl until crystals are dissolved. Stir in cold water. Refrigerate for 1 hour or until cold and slightly thick. Place coconut into a large bowl. Using a slotted spoon lower cakes, 1 cake at a time, into jelly.
In a medium saucepan over medium-high heat, add the coconut cream and milk. Stir well with a whisk to combine. Bring to a simmer then stir in the gelatin mixture.
Directions. Grease and flour three 8-inch round cake pans. Stir cake mix, 1 cup water, vegetable oil, eggs, and 1 teaspoon coconut extract together in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Pour batter evenly into the prepared cake pans.
Jelly Cakes Ingredients. 1 cup boiling water. 1 x 85 g (3 oz) packet strawberry or raspberry jelly crystals. 3/4 cup cold water. 125 g (4 oz) butter. 1/2 cup caster (superfine) sugar. 1 egg.
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