Preheat the oven to 180 degrees, and line 2 cupcake tins with paper cases.

Put the softened butter, caster sugar, flour, milk, vanilla and eggs in a bowl and beat with electric beaters on a low speed for 2 minutes or until well mixed

Increase speed and beat for a further 2 minutes or until smooth and pale

Spoon mixture in to the prepared cupcake tins and bake for 18 -20 minutes or until golden and cooked through.

Allow to cool completely on a wire rack

While the cupcakes are cooling you can make the whipped cream. Place the thickened cream, vanilla essence and icing sugar into a small bowl and whip with an electric hand mixer until soft peaks form. Cover and place in the fridge until needed.

In a medium bowl, add the jelly crystals and boiling water and mix until the jelly crystals have dissolved. Add the cold water and stir through. Place the Jelly into the fridge for an hour or until it's cold and has started to thicken slightly.

Once the cakes have cooled completely, place the coconut into a bowl and remove the jelly and whipped cream from the fridge. Using a slotted spoon, lower each of the cupcakes into the jelly mixture. Allow the excess jelly to drain off before tossing the cupcake in the coconut. Place onto a wire rack. Repeat until you have used all of your cupcakes and place them into the fridge for half an hour to set.

Once set, use a teaspoon to remove a small circle from the top of the Jelly Cake and add some whipped cream. Repeat until all of the cakes have been decorated.