Preheat your oven to 175°C (fan-forced).

Lightly grease two 12-hole patty-pan tins.

Beat together the butter, caster sugar, and vanilla extract until pale and fluffy.

Add the egg into the mixture and beat until fully combined.

Fold in the milk and sifted self-raising flour alternately in two batches, folding gently.

Fill the patty-pan holes with batter, just below the top.

Bake for 15–18 minutes or until golden and a skewer comes out clean.

Let the cakes cool in the tin for 5 minutes, then transfer them to a wire rack.

Prepare the jelly by dissolving jelly crystals in boiling water, then stir in cold water; refrigerate until partially set (1–2 hours).

Dip the cooled cakes in jelly using a slotted spoon, letting excess drip off.

Coat each jelly-coated cake in desiccated coconut.

Assemble the cakes by spooning whipped cream onto one half and topping with another half.

Chill the assembled cakes for 30 minutes before serving.