strawberry coconut jelly cake

★★★★★ 2
a recipe by
Rose Mary Mogan
Sauk Village, IL

This cake is MY INTREPETATION OF THE REX JELLY CAKE that Mama always made when I was a kid. She always had shredded coconut all over it. It was a cake that was popular in my day. Mama always made this during Christmas, & when ever we had Pot Luck Dinner @ the Church. Rex jelly is no longer available, or if it is it is in LIMITED SUPPLY & VERY EXPENSIVE. So this is my special creation, using Apple Jelly, Strawberry Jelly, Strawberry gelatin, Powdered sugar & Lemon Juice. It was one of the first cakes to go at the Community Event I just did. Everyone loved it, & it created memories 4 many.

★★★★★ 2
serves 12 or more depending on portion size
prep time 25 Min
cook time 40 Min
method Bake

Ingredients For strawberry coconut jelly cake

  • 3 stick
    butter, softened
  • 1 c
    sour cream, room temperature
  • 6 lg
    eggs, room temperature
  • 3 c
    white lily all purpose flour + 6 tablespoons
  • `1 Tbsp
    almond extract + 2 tsp vanilla bean paste or extract
  • 3 c
    granulated sugar
  • 2 jar
    12 oz. smucker's apple jelly
  • 1 jar
    18 oz. apple jelly
  • 2 box
    3 oz. strawberry gelatin (dry)
  • 2 jar
    8 oz. strawberry jelly
  • 1 c
    powdered sugar
  • 1 pkg
    sweetened shredded coconut about 3 cups or more if desired
  • garnish fresh strawberries quartered (optional) & green candies for added color if desired
  • 1 Tbsp
    lemon juice

How To Make strawberry coconut jelly cake

  • 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.