While the jelly is chilling, pre-heat the oven to 175°C/347 F fan forced. Coat 2 x 12 hole dome trays or gem trays with a light coating of oil spray.
Add the room temperature butter and caster sugar to a mixing bowl and use a wooden spoon (or electric beaters on medium-high speed) to beat until light and fluffy.
Add the vanilla and egg and continue to beat until combined.
Add half of the self-raising flour and half of the milk and stir until just combined.
Repeat with the remaining flour and milk and stir until just combined.
Add heaped tablespoons of the cake batter to the dome trays (24 total).
Bake for 8-10 minutes, or until the top of the cakes spring back when gently pressed and a toothpick inserted into the middle comes out clean. Be careful not to overbake or they will be dry.
Place the cakes on a wire rack to cool. Cover them with a tea-towel to prevent them from drying out if the jelly still needs more time.
Assemble
When the jelly is ready (slightly thickened similar to a loose, egg white-like consistency), place the bowl of jelly onto a clean bench, along with a separate bowl containing the coconut.
Using a spoon, lower the cakes (one at a time) into the jelly until completely covered.
Drain the excess jelly and roll the cakes in the coconut until completely covered.
Place the cakes onto a plate and cover. Refrigerate for 30 minutes to firm up.
For the whipped cream
Use electric or a handheld mixer to beat the cream, sugar and vanilla together until stiff peaks form.
Use the cream to sandwich two of the cakes together, making a total of 12 jelly cakes. You can also add a little raspberry jelly (set), raspberry jam or a fresh raspberry to the centre with the cream, if desired. Serve immediately, or cover and refrigerate.
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