1-Step 1: Prepare the Jelly First, dissolve the raspberry jelly crystals in boiling water, then add cold water and refrigerate for 1 to 2 hours until it thickens but isn’t fully set. This step is key for that perfect coating that sticks to the cakes without dripping.

2-Step 2: Preheat and Prep the Oven Preheat your oven to 180°C (350°F) and lightly spray two patty pan tins to prevent sticking. This preparation ensures your sponge cakes bake evenly and come out golden.

3-Step 3: Mix the Batter Cream the butter and sugar together until light and fluffy, then gradually add the beaten eggs and vanilla extract. With your mixer on low, alternately add the self-raising flour and milk in three parts, mixing until just combined to keep the batter airy.

4-Step 4: Bake the Cakes Spoon the batter evenly into the tins and bake for 15 minutes until lightly golden and cooked through. Let the cakes cool in the pans for 5 to 10 minutes, then gently remove them and place flat side down to cool completely. Trim the tops if needed for even sandwiches.

5-Step 5: Assemble and Finish Prepare the Chantilly cream by beating the thickened cream with caster sugar and vanilla until stiff peaks form. Pipe a generous amount on the flat side of one cake and sandwich it with another. Dip each sandwich into the thickened jelly, roll in desiccated coconut, and refrigerate for 30 minutes to soften and enhance the flavor.