1-First, preheat your oven and prepare your baking trays with patty pans for the mini sponge cakes.

2-Cream the butter and caster sugar together until light and fluffy, then gradually add the lightly beaten eggs and vanilla extract, mixing well.

3-Slowly incorporate the self-raising flour and full-fat milk, alternating between the two to keep the batter smooth and lump-free. Pour the batter into the patty pans and bake for about 15 minutes, or until golden and springy.

4-While the cakes cool completely, prepare the jelly coating by dissolving the raspberry jelly crystals in 1 cup of boiling water, then adding 1 cup of cold water. Stir until fully mixed and refrigerate until thickened but not fully set, which takes around 2 hours.

5-Once the cakes are cool, dip them quickly into the thickened jelly, then roll them in desiccated coconut while still sticky to ensure it adheres well.

6-For the filling, whip the thickened cream with caster sugar and vanilla extract to make Chantilly cream, then pipe it onto the flat side of one cake and sandwich it with another.

7-Finally, refrigerate the assembled cakes for at least 30 minutes to let the jelly soften the sponge and set the cream. Serve chilled for the best texture and flavor.