Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the cake flour, sugar, and baking powder until well combined. In a separate bowl, beat the eggs with pure vanilla extract until fluffy. Combine wet and dry ingredients until smooth.

Pour the batter into a greased and lined 9-inch round cake pan and bake for about 18 minutes, until golden brown. Let it cool in the pan for a few minutes before transferring to a wire rack.

Allow the sponge to cool completely on the wire rack for about 30 minutes, then prepare your jelly according to package instructions.

Cut the cooled sponge into squares or circles. Dip each piece in the warmed strawberry jelly, allowing excess to drip off. Roll in desiccated coconut.

Slice the coated cake pieces horizontally to create pockets for the whipped cream filling. Spoon in whipped cream generously and close the cakes.

Place assembled cakes in the refrigerator for at least 30 minutes to set the jelly properly before serving.