Coconut Jelly Balls
Submitted by Anjie
Mini coconut cupcakes baked in muffin tins, coated in tart jelly, and rolled in shredded coconut for a vintage bakery look. Fluffy, fruity, and coated in a snowball of coconut with every bite.
YIELD
8 servingsPREP
20 minCOOK
25 minREADY
45 minThese are the sort of little cakes your grandmother might have brought to a church social, and everyone would have fought over the last one.
Small, tender cupcakes baked in muffin tins with coconut folded right into the batter. Once cooled, each one gets slathered in tart jelly on the top and sides, then rolled in shredded coconut until completely covered. They look like little snowballs sitting on the serving plate.
The contrast is what makes them special. Soft, vanilla-scented cake meets the fruity tang of the jelly and the chewy sweetness of the coconut coating. They’re as fun to make as they are to eat.
Kitchen Tips
- Use a tart jelly like currant, raspberry, or grape. Something with a little bite cuts through the sweetness of the cake and coconut.
- Beat the jelly with a fork until it’s smooth and spreadable. Lumpy jelly won’t coat evenly.
- Let the cupcakes cool completely before coating. Warm cake makes the jelly slide off and turns the whole thing into a sticky mess.
- Triple-sift the cake flour as directed. It makes a real difference in how light and tender the crumb turns out.
Ingredients
Directions
Sift flour, measure, and sift three times with baking powder and salt.
Cream shortening. Add sugar gradually and cream until light and fluffy. Add egg and beat until light. Add ½ cup coconut. Add dry ingredients alternately with milk. Beat after each addition until smooth. Add flavoring. Pour into well-oiled muffin tins. Bake in moderate oven 375℉ (190℃) F, 20 to 25 minutes. Beat jelly with a fork until of spreading consistency. When cakes are cool, spread top and sides with jelly. Roll in 1 cup coconut. 8 servings.
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