Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. In a mixing bowl, whisk together the all-purpose flour and baking powder until combined. In another bowl, mix the sugar, milk, melted butter, and vanilla extract until smooth. Gradually combine the wet and dry ingredients to form a uniform batter. Pour the mixture into the prepared tray and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Allow the sponge to cool completely on a wire rack.

Once your sponge has cooled, carefully cut it into small squares, around 2–3 cm each. Ensure your cuts are clean to maintain the structure of your Sweet Little Bites of Joy. Using a spoon or a small spatula, generously spread raspberry jam atop each square, making sure to cover them evenly.

On a plate, pour a generous amount of desiccated coconut, creating a shallow layer. Take each jam-coated square and gently roll it in the coconut until it’s fully covered and the coconut clings beautifully.

Once coated, place your Sweet Little Bites of Joy in the refrigerator for at least 30 minutes to allow the jam to set and the coconut to firm up slightly. Serve these delightful treats on a platter.