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Line a 12-hole muffin pan (⅓-cup capacity) with paper muffin wraps.
Sift flour into a large bowl. Make a well in centre. Add cream and lemonade. Using a flat-blade knife, stir to form a dough.
Turn dough out onto a lightly floured surface. Gently knead into a smooth ball. Using a lightly floured rolling pin, roll out to a 30cm x 40cm rectangle.
Stir jam until smooth. Spread over dough, leaving a 2cm border around edges.
Starting from one long side, roll up dough firmly to form a log. Trim ends. Cut into 12 even slices. Place slices, cut-side up, in muffin wraps.
Cook in a 180°C (fan-forced) preheated oven for about 20 mins, until golden brown. Stand in pan for 10 mins. Transfer scrolls to a wire rack to cool.
ICING: Sift icing sugar into a small bowl. Stir in enough milk for a thick consistency. Tint pink with colouring.
Drizzle icing over scrolls. Sprinkle with coconut. Stand until set.