Preheat the oven to 375F.

Grease the molds thoroughly using melted butter or non-stick spray. I prefer non-stick spray for reliable release from the molds.

Bring butter to room temperature. Make sure it is very soft (not melting) before you begin.

Measure out all your ingredients and have them ready.

Sift the dry ingredients together - AP flour, baking powder, and a tiny pinch of salt.

Crack the eggs into a bowl and whisk them until they are frothy.

Cream the butter and sugar in a large bowl, either with a stand mixer, hand mixer, or by hand, until they are light and fluffy. You are looking for a whipped frosting consistency.

Add the vanilla extract and whip a couple more times until it is incorporated.

Next, add the whisked eggs to the butter and mix gently to incorporate. You want to avoid knocking out all the air from the whisked eggs.

Now add the sifted dry ingredients in three stages to the wet mixture. Gently fold the mixture to incorporate the flour into the batter. Again, take care not to mix very vigorously since that will knock out all the air from your batter.

If the batter is thicker than dropping consistency, add a tbsp of milk at a time and fold gently until the batter is thin enough to be dropped from a spoon.

Working quickly, spoon the batter into the greased molds up to 2/3rd full.

Prepare the jam and coconut rolling station while the cakes are baking. See below.

Do not open the oven door to check until the cakes are well risen and beginning to brown on top, or the cold air will deflate the cakes. Patience is key here!

Remove the cakes from the oven and let cool in their tins for 5 minutes.

When the tins are cool enough to handle with a tea towel, gently unmold the cakes by inverting the tins and giving a quick shake. Set the cakes on a rack to continue cooling.

While the cakes are still warm, roll each one in the jam to coat the sides and top uniformly. You are looking for a thin even coating. If the jam is too thick and lumpy, dilute it with a tbsp of hot water.

Roll each jam covered cake in the coconut until the sides and top are covered.

Transfer to a plate and top each cake with half a glacé cherry.

Let the jam and coconut set for an hour before serving.

Heat the jam with 2 tbsp water in a small saucepan until it thins to a syrup consistency.

Transfer the jam to a shallow bowl.

Measure out the shredded coconut into another shallow bowl. For uniform coverage, you can pulse the coconut in a food processor until it looks like coarse crumbs. This is an optional step, but I find that it makes the coconut stick better to the jam.

Slice the cherries in half and set aside