Pre-heat oven to 180C, (350 F).
Grease 12 x 2 Tablespoon patty pan tray or set out 12 paper patty pan cases onto a baking paper line baking tray. (I use 3 or 4 paper patty pans stacked in side each other for stronger cases).
Using an electric mixer, cream butter and sugar until fluffy and light. Add the beaten egg a little at a time continuing to beat until mixture well combined.
Using a large metal spoon gently fold in half the flour and half the milk. Repeat with remaining flour and milk.
Spoon mixture evenly into each patty pan case and bake for approx 15 - 20 minutes.
Allow to cool on wire rack.
Stir Jelly and boiling water until crystals have dissolved. Stir in cold water and refrigerate for 1 hour or until cold and slightly thick.
Place coconut into a large bowl. Using a slotted spoon dunk each cake one at a time into the jelly. Drain excess jelly and toss in coconut till well coated. Place onto a line tray and pop in the fridge for about 30 minutes or till set.
These little cakes keep for up to a week and stay moist as the jelly traps air from drying them out.