Preheat the oven to 180°C / 160°C fan-forced.
Cream the butter and sugar together until it becomes pale in colour. Lightly beat the eggs with vanilla extract. Sift in the flour and baking powder. Fold together until it is all combined. Place the mixture into a mini loaf pan.
Bake in the oven for 15-20 minutes until golden brown and springs back when gently pressed. Once baked leave to cool for 30 minutes.
Trim the tops off the cakes with a bread knife to make them level.
To make the icing, beat the icing sugar and butter together, with vanilla extract and a few drops of pink colouring until smooth. 9. Add more colour if the colour isn’t pink enough.
Fill a piping bag with a flat nozzle and pipe into ribbons onto the cakes.
Use a chopstick to make an indent in the icing, right down the middle of the cake.
Place the jam in a piping bag fitted with a medium sized plain nozzle. Pipe the jam down the indent you just made.
To finish, sprinkle the desiccated coconut all over the cakes.