Rainbow Jelly Cake Coconut Cream (Print)

Silky agar-agar rainbow jelly layers topped with rich coconut cream; dairy- and gluten-free, best served chilled.

# What You'll Need:

→ Agar-Agar Jelly Layers

01 - 2 tablespoons agar-agar powder (about 16 g)
02 - 900 ml water
03 - 200 g granulated sugar
04 - Food colorings: red, orange, yellow, green, blue, purple
05 - 1 teaspoon vanilla extract (optional)

→ Coconut Cream Layer

06 - 400 ml coconut cream
07 - 200 ml water
08 - 2 tablespoons agar-agar powder (about 16 g)
09 - 100 g granulated sugar
10 - Pinch of salt

# Directions:

01 - In a saucepan, combine 2 tablespoons agar-agar powder with 900 ml water. Bring to a boil over medium heat, stirring constantly until agar-agar dissolves completely (about 3 minutes). Add 200 g sugar and vanilla extract, stirring until dissolved.
02 - Remove from heat and divide the clear agar mixture into 6 bowls. Add a few drops of each food coloring to create red, orange, yellow, green, blue, and purple.
03 - Pour the red layer into a rectangular or round mold (about 20 cm diameter). Let it cool for 5–8 minutes, until just set but not too firm. Repeat with orange, yellow, green, blue, and purple, allowing each layer to set before adding the next.
04 - In a clean saucepan, mix 2 tablespoons agar-agar powder with 200 ml water and 400 ml coconut cream. Bring to a gentle simmer, stirring well. Add 100 g sugar and pinch of salt, stir until dissolved.
05 - Once the last jelly color has set, gently pour the warm coconut cream mixture over the rainbow layers. Allow to cool to room temperature.
06 - Refrigerate for at least 1 hour or until completely firm. Gently loosen edges and invert onto a serving plate.
07 - Cut into neat slices or cubes. Serve cold.

# Expert Advice:

01 -
  • Your guests will quietly marvel when you bring out this cake—it's as dazzling as stained glass but surprisingly easy to make.
  • The coconut cream turns each bite into a velvety, tropical treat that's refreshing on the hottest days.
02 -
  • Patience is essential—pouring warm jelly over unset layers creates muddled colors instead of sharp rainbows.
  • The coconut layer must be slightly cooled or it'll seep down and disturb your stripes (learned after one very blurry cake).
03 -
  • If your jelly sticks, don't panic—chilling a bit longer and using hot water around the mold edge works wonders.
  • Agar-agar is nothing like gelatin; always dissolve fully over heat for that signature bounce.
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