1-Preheat your oven to 180°C (350°F) and lightly spray two patty pan tins to prevent sticking.

2-Cream the butter and sugar until light and fluffy, then gradually add the eggs and vanilla extract for a smooth batter base.

3-With the mixer on low, alternately add the flour and milk until just combined, keeping the mixture airy.

4-Spoon the batter evenly into the tins and bake for 15 minutes or until golden and cooked through.

5-Cool the cakes in the pans for 5-10 minutes, then gently twist to release and cool completely on a rack.

6-Trim the cake domes if needed, dip them into the thickened jelly, and roll in desiccated coconut for the signature look.

7-Whip the chantilly cream ingredients until stiff, pipe onto one flat side of a cake, and sandwich with another.

8-Refrigerate for at least 30 minutes to let the jelly soak in and enhance the texture.