1.Grease gem irons well.
2.Beat butter, essence and sugar in small bowl with electric mixer until light and fluffy; beat in eggs one at a time, beat until combined. Stir in sifted flour and milk. Drop tablespoons of mixture into prepared gem irons. Bake in moderately hot oven for about 15 minutes. Cool on wire rack. Cut rounded tops from cakes.
3.Beat cream with sifted icing sugar until firm peaks form. Dissolve jelly crystals in boiling water, add cold water; refrigerate until jelly is partly set. Join cakes with cream; dip in jelly, roll in coconut. Refrigerate 30 minutes.
Keeping time: 2 days.
You will need a gem iron for this recipe. Gem irons are made from cast iron and are available at kitchenware stores.Note