Strawberry Coconut Jelly Cake Recipes

STRAWBERRY COCONUT CAKE

Steps:

• For the cake:
• Preheat your oven to 350°F. Liberally prepare 3 9-inch round pans with the nonstick method of your choice.
• In the bowl of your stand mixer fitted with the whisk attachment, cream together the granulated sugar and butter on medium-high speed until nice and fluffy, about 6 minutes.
• Meanwhile, place the strawberries in your food processor and purée until smooth. Set aside.
• With your stand mixer running, add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
• Change your mixer speed to medium-low and add the strawberry purée slowly into the batter. Continue mixing while you tend to the dry ingredients.
• In a separate medium bowl, whisk together the flour, baking powder, and salt. Slowly add ½ of the flour mixture to your stand mixer bowl. Continue to mix on low speed to combine.
• Meanwhile, in a small bowl, whisk together the sour cream and oil and add to your stand mixer bowl.
• Pour in the remaining flour mixture and continue to mix on low until well incorporated. Add the vanilla extract, strawberry extract, and food coloring, if using. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
• Evenly pour the batter into the prepared pans and bake for 23 to 28 minutes, or until a toothpick inserted into the center of a layer comes out clean.
• Let the layers cool in the pans for 10 minutes, then invert onto wire racks. Let cool to room temperature. Lightly cover the layers with foil or plastic wrap so they do not dry out.
• For the frosting:
• Clean your stand mixer bowl and whisk attachment. Beat the cream cheese on high speed until it begins to thicken and become fluffy.
• Turn your mixer down to low speed and carefully add the confectioners' sugar. Once the sugar is fully incorporated, turn your mixer speed back to high and continue whipping.
• Add the heavy cream; vanilla extract; coconut extract, if using; and salt and continue to mix until a smooth, light, and fluffy frosting is achieved.
• To assemble:
• Once the layers are completely cooled, place 1 layer on a serving plate. Spread just the top of the layer with ⅓ of the frosting. Add the second layer and spread with another ⅓ of the frosting. Add the final layer, bottom-side up, and spread with the remaining frosting. Frost the top and the side of the cake. Gently pat the side and the top of the cake with coconut flakes. Serve at room temperature.

STRAWBERRY COCONUT JELLY CAKE

Steps:

• 1. PLEASE NOTE: My brother Curtis told me that the reason Rex Jelly was so popular when we were growing up, was because it was the cheapest you could buy at the time, and with a household of 13, I do understand why mama use it as a frosting to frost many of her cakes. We were well below the poverty level, & it was an inexpensive way to have an economical dessert. It really TASTED GREAT TO US, WE LOVED IT. If YOU ARE NOT USING the White Lily All purpose flour, please omit the additional 6 tablespoons of flour.
• 2. Because I created this frosting before leaving for the 650 mile trip in ARKANSAS, & wanted to make sure I had enough frosting. I made more than I anticipated I would need, so you may want to cut back on the quantity that you use. I did have some left over after frosting the 3 layer 9X9 size SQUARE CAKES.
• 3. Preheat oven to 350 degrees F. I used 3 pans like this, but you may use round or even a Bundt pan but the baking time will be about 1 1/2 hours for the bundt pan @ 325 Degrees F., and 38-42 minutes for the 9 inch square pans, do check after about 32 minutes.
• 4. Cream Butter and sour cream with sugar in a mixing bowl until light and creamy about 12 to 15 minutes, or until no sugar grains remain in mixture.
• 5. Then add the eggs one at a time, beating well after each has been added. Measure out flour and gradually add to creamed mixture beating well after each addition.
• 6. Add Almond Extract & vanilla Bean paste or extract and beat till blended. Prepare baking pans by spraying with Bakers Joy, or greasing with butter and dusting with lightly with flour.
• 7. Pour batter evenly into all 3 pans. Bake in preheated 350 degree oven for 32 to 38 minutes or until toothpick inserted in center comes out clean.
• 8. Let sit in pan till sides of cake pulls away from sides of pan about 10 minutes, then invert onto a cooling rack. Frost as desired. I LOVE USING BAKERS JOY WHEN I AM BAKING CAKES.
• 9. To make the strawberry Jelly frosting add all of the jellies to a large bowl, then add the gelatin, powdered sugar, & lemon juice, then whisk or beat with a mixer on low speed till blended. Frost each layer separately then top with shredded coconut, before adding the next layer. Coat sides also if desired, and add shredded coconut. Garnish with fresh strawberries and candies if desired. NOTE: You can also add STRAWBERRY JAM between each cake layers if desired, instead of the jelly and just use the jelly for the top and sides. Refrigerate leftover for a later use if desired.
• 10. Frost one layer of cake at a time, before adding the next layer, then top each layer with the sweetened shredded coconut, on sides and liberally on top. Garnish with fruit and candy as desired.