1.Preheat oven to moderate (180°C/160°C fan-forced). Line 6-hole texas or 12-hole standard muffin pan with paper cases.
2.Beat butter, vanilla extract, sugar, eggs, flour and milk in small bowl with electric mixer on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is changed to a paler colour.
3.Divide mixture among cases, smooth surface.
4.Bake large cakes about 25 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.
5.Remove cases from cakes. Using a serrated knife, shape cakes into balls so they sit inside waffle cones.
6.Place cakes in cones, spread with frosting, decorate with strawberries, coconut and grated chocolate.
Butter cream frosting Beat butter in small bowl with electric mixer until light and fluffy; beat in sifted icing sugar and milk, in two batches. Divide mixture among four small bowls. Add chopped chocolate to one and sifted cocoa to another. Using colouring, tint one pink and leave one plain.