Bun: Combine the yeast, sugar, honey and milk then whisk until the yeast is dissolved. Cover bowl and stand in a warm place about 10 minutes or until the mixture is frothy.
Sift the flour into a bowl then rub in the butter. Stir in the yeast mixture, water, vanilla, egg and mixed fruit, lightly kneading until dough has doubled in size.
Turn the dough onto a floured surface then knead for 5 minutes or until smooth. Divide into 16 equal portions then knead each of these into 15cm long buns. Place the buns on a greased tray about 5cm apart then cover with plastic wrap and stand in a warm place for about 10 minutes or until buns are well risen. Cook the fingerbuns for 25 minutes.
Glaze: In a small saucepan over moderate heat combine the jam, water and gelatine until all dissolved and well combined.
When the rolls are cooked transfer them to a cooling rack and immediately brush with the glaze and leave to cool.
Icing: Sift the icing into a small heatproof bowl then stir in the melted butter and enough water to make a thick paste. Add the food colouring to get the desired pink colour. Place the bowl in a larger bowl of hot water until the icing thins out and becomes spreadable. Spread the icing on the finger buns and sprinkle with coconut.