1-Start by preparing the raspberry jelly dissolve 85 g jelly crystals in 1 cup boiling water, then add 1 cup cold water and refrigerate for 1-2 hours until it’s thickened but still runny.

2-Preheat your oven to 180°C (350°F) and lightly spray two patty pan tins for easy release. Cream 126 g butter with 100 g sugar until light and fluffy, then gradually add 2 eggs and 1 teaspoon vanilla extract.

3-First Step: Measure and prepare your ingredients, ensuring everything is at room temperature for the best results.

4-Second Step: In a mixing bowl, cream the butter and sugar, then add eggs and vanilla extract slowly.

5-Third Step: Alternately mix in 200 g self-raising flour with 125 ml milk in thirds until just combined, avoiding over-mixing.

6-Fourth Step: Portion the batter into the prepared pans and bake for 15 minutes until golden and cooked through.

7-Fifth Step: Cool the cakes for 5-10 minutes, then remove and place on a wire rack to cool completely. Trim any dome tops for neat sandwiches.

8-Sixth Step: Whip ¾ cup thickened cream with 2 teaspoons sugar and ¼ teaspoon vanilla until stiff for the chantilly cream.

9-Final Step: Dip the cooled cakes into the thickened jelly, roll in 120 g desiccated coconut, pipe chantilly cream on half, sandwich with the rest, and refrigerate for at least 30 minutes before serving.