Step 1

Pour the jelly crystals into a shallow heatproof dish. Add the boiling water and stir to dissolve the crystals. Stir in 125ml (1/2 cup) room-temperature water. Set aside, at room temperature, for 1 hour or until the mixture is thick, but not set.

Step 2

Meanwhile, use electric beaters to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well after each addition.

Step 3

Whisk together the flour and baking powder. Fold into the butter mixture alternating with the milk, until combined.

Step 4

Divide half of the mixture among the holes of a pie maker and cook for 10 minutes or until a skewer inserted into the centre of a cake comes out clean. Transfer cakes to a wire rack. Repeat with the remaining mixture. Allow to cool.

Step 5

Place the coconut on a large plate. Working in batches, add the cakes to the jelly mixture and soak for 30 seconds. Turn and soak for a further 30 seconds. Transfer cake to the coconut and, turning, press well to coat. Transfer to a plate and set aside to cool completely.

Step 6

Use a large serrated knife to slice the cakes in half crossways. Place a dollop of curd and a dollop of cream in the centre of bottom halves. Top with the remaining halves. Serve.