Throw some desiccated coconut in to a normal Victoria sponge mix (I did 5oz of coconut to an 8oz sponge mix). Add a little vanilla essence too. Divide in to bun cases – about 2 oz of mixture in a fairy cake case should produce a nicely rounded but not too big cake.
When the cakes are cool: Heat some seedless jam (I sieved home made raspberry jam) until it’s liquid but not boiling. Tip more desiccated coconut in to a bowl. One by one, brush the whole surface of the cake with the warm jam, not so thick as to have it running down the sides, and then dip and roll it in the bowl of coconut until evenly and prettily covered.
Ideally you would also add a glace cherry on top of a blob of buttercream for that complete 1970s cafe look. Stand well back before the crowds arrive.