1.For passionfruit curd, combine ingredients in small heatproof bowl, place bowl over small saucepan of simmering water; stir constantly until mixture thickens slightly and coats the back of a spoon. Remove from heat. Cover tightly; refrigerate curd until cold.
2.Preheat oven to 180°C/350°F. Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.
3.Beat butter, sugar, eggs and sifted flour in small bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture has changed to a paler colour. Stir in pulp. Divide mixture into paper cases.
4.Bake about 20 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
5.Dissolve jelly in the water. Refrigerate about 30 minutes or until jelly is set to the consistency of unbeaten egg white.
6.Remove paper cases from cold cakes. Roll cakes in jelly; leave cakes to stand in jelly for 15 minutes turning occasionally.
7.Roll cakes in coconut; place on wire rack over tray. Refrigerate 30 minutes.
8.8 Cut cakes in half; fill with curd and cream.