Preheat the oven to 180°C or 350°F. Line a square or rectangular tin (I used two 9x9inch square tins) with parchment paper and set aside.
In a bowl mix together the self-raising flour and salt.
In a mixer or in a large bowl, cream the butter and the sugar together until you get a pale colour.
Add the eggs to the mixture and mix well.
Gently add the flour and the vanilla extract. Mix well until combined.
Lastly pour in the milk and mix until it’s incorporated. Don’t over mix the batter.
Pour the batter into the tins and tap on the bench to remove any bubbles formed in the mixture.
Bake the sponge for about 20 minutes or until a toothpick comes out clean.
Once baked, let the sponge cool in the tin before transferring to a cooling rack. Let the cake cool completely before starting the next step.
In a deep bowl mix together the jelly crystals, boiling water and if desired the food colouring. Mix well and let the mixture cool slightly. I like to put in the fridge for about 15 minutes.
As soon as the jelly red mixture is ready, cut the sponge into equal square or rectangles.
Slowly dip each piece of sponge into the jelly mixture making sure to coat each side. Afterwards, roll the dipped sponge into the coconut and lay on a tray.
Repeat the process until all the pieces are covered in the jelly mixture and coconut. N.B. clean the coconut occasionally as pink chunks of coconut will form as you go along.