1.Preheat oven to 180°C (160°C fan-forced). Grease 12-hole (½-cup/125ml) oval friand pan with a little butter.
2.Beat eggs in small bowl with electric mixer about 10 minutes or until thick and creamy, gradually add sugar, beating until dissolved between additions. Fold in sifted flours then combined butter and the boiling water.
3.Divide mixture among pan holes. Bake about 12 minutes. Turn cakes immediately onto baking-paper-covered wire rack to cool.
4.Meanwhile, process half the mango until smooth (approximately ¹/³ cup pulp). Combine jelly and the extra boiling water in large jug, stirring, until jelly dissolves then stir in mango pulp. Strain jelly into shallow dish and refrigerate until jelly is set to the consistency of unbeaten egg white.
5.Dip each cake into jelly then toss in coconut. Refrigerate 30 minutes.
6.Meanwhile, beat cream in small bowl with electric mixer until firm peaks form. Chop remaining mango finely and fold into cream.
7.Raspberry and coconut jelly cakes. Omit mango jelly and replace with raspberry jelly. Omit fresh mango and replace with 300g fresh raspberries. Process half the berries until smooth, strain and discard seeds. Stir raspberry puree into jelly.