Dessert

You can make this retro pine-lime jelly cake with just five ingredients

Name: Pine-lime jelly cake recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8
Ingredients: 6 platinum-strength gelatine leaves; 85g packet pineapple-flavoured jelly crystals; 375ml water; 40.00 ml lime juice; 1kg vanilla coconut yoghurt (we used Cocobella)

Rate now

20m

05m

Jump to recipe

by Lucy Nunes

Delicious Team

Dec 30, 2025

The jiggle will make you giggle. Only 5 ingredients, and you can make it ahead of time. This fun dessert is perfect for hot weather, and you could easily swap the pineapple for another jelly flavour of your choice.

You’ll need to start this recipe a day ahead, and you’ll need a 11cm x 21cm loaf pan.

6 platinum-strength gelatine leaves
85g packet pineapple-flavoured jelly crystals
1 1/2 cups (375ml) boiling water
2 tbs lime juice
1kg vanilla coconut yoghurt (we used Cocobella)

Method

1.

Soak 1 gelatine leaf in a bowl of cold water for 5 minutes to soften. Place crystals in a heatproof bowl and add the boiling water. Stir until fully dissolved. Squeeze out excess water from gelatine leaf and add to bowl. Stir until dissolved. Stir in lime juice. Add 1 cup (280g) yoghurt and gently stir to combine. Strain mixture into a 11cm x 21cm loaf pan. Chill for about 3 hours, or until set.
2.

Soak remaining 5 gelatine leaves in a bowl of cold water for 5 minutes to soften. Place ½ cup (140g) remaining yoghurt in a large microwave-safe bowl and microwave in 30-second bursts until hot and starting to bubble. Squeeze out excess water from gelatine leaves and add to the bowl. Stir until dissolved. Add remaining yoghurt and stir to thoroughly combine. Gently pour over set pine-lime base. Chill overnight.
3.

To unmould, fill a large baking tray or larger loaf pan with hot (not boiling) water and dip base of jelly yoghurt pan in water for 30 seconds. Place a serving plate over base of pan and carefully flip pan over onto plate, allowing jelly to slide out. Keep chilled until ready to serve.