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Retro Pine Lime Jelly Cake

A delightful, colorful cake featuring layers of tangy lime jelly and creamy coconut yogurt, reminiscent of summer picnics and festive celebrations.
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Prep Time 45 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Jelly Layer
  • 6 leaves platinum strength gelatine leaves Soak in cold water before use.
  • 85 g packet pineapple flavoured jelly crystals
  • 1.5 cups boiling water Used to dissolve jelly crystals.
  • 2 tbs lime juice
Coconut Yogurt Layer
  • 1 kg vanilla coconut yoghurt Use half for the jelly layer and the rest for the yogurt layer.

Method
 

Preparation of Jelly Layer
  1. Soak 1 gelatine leaf in cold water for 5 minutes.
  2. Dissolve jelly crystals in boiling water, then stir in the soaked gelatine leaf and lime juice until fully blended.
  3. Add 1 cup of yogurt to the mixture, combine well, and strain it into a loaf pan.
  4. Chill for about 3 hours until set.
Preparation of Coconut Yogurt Layer
  1. Soak the remaining gelatine leaves.
  2. Heat 1/2 cup of yogurt until warm, then stir in the gelatine until fully dissolved.
  3. Incorporate the rest of the yogurt into the mixture.
  4. Pour this blend over the set jelly and chill overnight.
Serving
  1. Dip the loaf pan in hot water for about 30 seconds to ease the cake out, flipping it onto a plate.

Notes

Serve chilled with fresh fruit or a drizzle of lime syrup. For added flavor, consider adding lime zest to the yogurt layer. Experiment with different jelly flavors for variety.