• Pre-heat oven to 170 degrees celsius (fan-forced).
• Grease two small square cake tins (20cm x 20cm approx) and line with baking paper.
• Cream butter and sugar on med-high in a stand mixer.
• Reduce mixer speed to slow and add eggs one at a time.
• Add vanilla essence and beat on medium-high speed again for a minute or two.
• Reduce mixer speed to slow and add a little of the sifted dry ingredients. Add a little of the milk and then keep adding dry ingredients and milk alternately until all the ingredients are combined.
• Pour equal parts of the mixture into the two prepared cake tins.
• Place in oven and cook for 35-40 minutes.
• Remove from oven and allow to cool for 10 minutes before removing cakes from tins.
• Once completely cool, trim the sides, top and bottom of the cakes and then cut each square into 9 smaller squares.

Jelly

• Pour jelly crystals into a bowl and add one cup of boiling water. Stir to dissolve. Add another cold cup of water and continue stirring until all the crystals are dissolved.
• Place jelly into fridge to part set. This should take about 1 ½ to 2 hours and the jelly should be an egg white like consistency.
• Once jelly mixture has reached the right consistency dip each cake square in the jelly mixture, coating the entire surface.
• Dip into a bowl containing the coconut, again coating the entire surface.
• Place onto a lined tray. Once all squares are done, place into the fridge to set.
• Store in the fridge and serve cold or at room temperature.

Cream filling

• Use Nan Mac's mock cream recipe (link above).