Preheat your oven to 350°F (175°C). Prepare a round cake pan by greasing and lining it with parchment paper.

In a mixing bowl, combine eggs and sugar, whipping until fluffy and pale. Gradually fold in flour and melted butter until well blended.

Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Allow the sponge to cool completely on a wire rack.

While the sponge cools, heat the strawberry jelly in a small saucepan over low heat, stirring until it becomes syrupy and smooth. Remove from heat once fully dissolved. Allow the jelly to cool slightly.

Once the sponge is completely cool, gently remove it from the pan and cut it into rectangular pieces, about 2 inches wide.

Dip each piece of sponge into the prepared strawberry jelly, making sure they are well coated on all sides while allowing excess jelly to drip off.

Roll them in desiccated coconut, ensuring each piece is generously coated.

In a mixing bowl, whip the cream with powdered sugar until soft peaks form. Use a piping bag or a spoon to fill the center of each cake with whipped cream.

Once filled, carefully place the cakes in the refrigerator for at least 30 minutes to set.

After chilling, arrange the cakes on a platter for serving.