A 180°C oven is to be used. Prepare a 12-by-2-teaspoon patty pan with cooking spray.

Cream butter and sugar with an electric mixer until they are frothy and light. Beat in the egg, a bit at a time, until thoroughly incorporated. Gently fold in half the flour and half the milk using a large metal spoon. repeat using the remaining milk and flour.

Pour the mixture into the patty pan. Until a skewer inserted into the centre of the dish comes out clean, bake for 15 to 20 minutes. cakes on a wire rack to cool.

In a bowl, combine jelly and hot water and stir until crystals are broken down. Add cold water and stir. Keep chilled for an hour, or until it's slightly thick and cold.

Put the coconut in a large bowl. Slice each cake horizontally in half. Reassemble the pieces by using a spoonful of cream as a sandwich. Cakes should be dropped into the jelly one at a time using a slotted spoon. Eliminate extra jelly. Cooked cakes should be well coated in coconut. Place on a tray with a liner and chill for 30 minutes or until set.