Dissolve jelly crystals in the boiling water, then add the cold water

Refrigerate for 1-2 hours, until thickened and partly set (but still runny) and prepare the patty cakes

Heat oven to 180°C or 350°F

Lightly spray 2 patty pan tins

Cream butter and sugar until light and fluffy (about 3-4 minutes on high)

Reduce speed and gradually add the egg, then vanilla and mix well

With the mixer on low, add the flour , then the milk alternately, a third at a time. Mix until just combined

Place a heaped tablespoon (or medium cookie scoop) of mixture into pans then bake for 15 mins, until lightly golden and cooked through

Cool in pans for 5-10 mins, then gently twist each cake to release it from the pan. Place the cakes flat side down onto a cake rack to cool completely

If necessary, cut the dome off the top of each cake (otherwise they won't sandwich together nicely). Enjoy the cut-offs, or use them for making cake pops.

Place all ingredients into a small jug or bowl

Use a stick blender or hand blender to beat until stiff

Place into a piping bag fitted with a 1M nozzle, or just snip off the end of the bag, ready to pipe onto the cakes

Dip each cake into the thickened jelly, then toss them straight into the coconut. Set aside and whip the cream

Make the Chantilly cream by whipping the cream, vanilla and caster sugar until stiff

To the flat side of each cake, pipe a large spoonful of Chantilly cream, then sandwich together with the remaining half

Refrigerate jelly cakes for 30 minutes, then serve.