1.Preheat oven to 180°C (160°C fan forced). Grease 22cm (9-inch) square cake pan well with butter; line base with baking paper.
2.Beat butter, caster sugar and half the extract in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour and milk, in two batches. Spread mixture into pan.
3.Bake cake about 25 minutes. Stand cake 5 minutes before turning top-side up onto wire rack to cool.
4.Meanwhile, make mixed berry jelly. Blend or process berries until smooth. Stir juice, sugar and berry puree in medium saucepan over medium heat until sugar dissolves. Strain mixture through fine sieve, discard solids. Place the water in small heatproof jug; sprinkle over gelatine. Stand jug in small saucepan of simmering water, stirring, until gelatine dissolves. Stir gelatine mixture into berry mixture. Pour into shallow dish, refrigerate, stirring occasionally, until set to the consistency of unbeaten egg white.
5.Trim edges from all sides of cake, cut cake into 25 squares. Dip each square into jelly then roll in coconut. Place on tray, cover; refrigerate 30 minutes.
6.Beat cream, icing sugar and remaining extract in small bowl with electric mixer until soft peaks form, fold in berries. Split each jelly cake in half, sandwich with berry cream. Top each jelly cake with a fresh raspberry.