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Preheat oven to 160°C fan forced and line a 12 x 8-inch baking tray.
Beat the butter and sugar until light and fluffy.
Add the eggs one at a time, then mix in the vanilla.
Add the flour, salt and milk, mixing until just combined.
Pour into the prepared tray and bake for 35 minutes, or until a skewer inserted into the centre comes out clean.
Cool completely, then cut into squares.
Freeze the cake squares for 30 minutes to firm up.
Dissolve the jelly crystals in the boiling water, then stir in the cold water.
Allow the jelly to cool completely.
Mix the food colouring through the desiccated coconut until evenly coated.
Quickly dip each cake square into the cooled jelly, then roll in the pink coconut.
Refrigerate until set, then enjoy!