Preheat oven to 200°C or 180°C fan-forced. Grease and line 2 20cm x 20cm square cake tins.
Place water and eggs into mixing bowl, followed by the Traditional Cake Mix. Using a whisk on an electric mixer, mix on low speed for 1 minute and then scrape down bowl.
Mix on high speed for 5 minutes then reduce to medium for a further 5 minutes.
Deposit equal amounts of batter into cake tins and bake in oven for approximately 25 minutes or until cake springs back when pushed. Tip cake out and allow to cool on rack.
Prepare jelly according to instructions and let it cool on the bench until mix is cool to touch.
Once cakes are cool, cut into desired sized squares. Dip the cake into the jelly mix and let it drain on rack for approximately 1 minute. Then, roll the cake through the coconut ensuring all sides are covered.
Repeat process so that all cakes have been dipped through jelly and rolled in the coconut. Let cake set on the bench for 30 minutes or refrigerate for 10 minutes to allow jelly to set.
These instructions may vary depending on the equipment used.