Rainbow Jelly Cake Coconut Cream (Printable)

Multi-layered agar-agar jelly in rainbow hues with a silky coconut cream topping; dairy-free and gluten-free.

# Ingredient List:

→ Agar-agar jelly layers

01 - 2 tablespoons agar-agar powder
02 - 3 3/4 cups water
03 - 1 cup granulated sugar
04 - Food coloring (red, orange, yellow, green, blue, purple), a few drops of each
05 - 1 teaspoon vanilla extract (optional)

→ Coconut cream layer

06 - 1 2/3 cups coconut cream
07 - 5/6 cup water (about 6 2/3 fl oz)
08 - 2 tablespoons agar-agar powder
09 - 1/2 cup granulated sugar
10 - Pinch of salt

# How-To Steps:

01 - Combine 2 tablespoons agar-agar powder and 3 3/4 cups water in a medium saucepan. Bring to a rolling boil over medium heat, stirring constantly until the agar dissolves completely, about 3 minutes. Stir in 1 cup granulated sugar and the vanilla extract until dissolved; remove from heat.
02 - Pour the clear agar mixture into six heat-proof bowls and tint each bowl with a few drops of a different food coloring to make red, orange, yellow, green, blue and purple batches. Stir each gently to ensure even color.
03 - Pour the red layer into an 8-inch (20 cm) mold and allow it to cool until just set but still slightly warm to the touch, about 5–8 minutes. Repeat with orange, yellow, green, blue and purple, allowing each layer to set enough to support the next before pouring.
04 - In a clean saucepan combine 2 tablespoons agar-agar powder, 5/6 cup water and 1 2/3 cups coconut cream. Heat gently to a simmer, stirring constantly. Add 1/2 cup granulated sugar and a pinch of salt and stir until fully dissolved. Keep warm off the boil.
05 - When the final colored layer is set, gently pour the warm coconut cream mixture over the rainbow layers in the mold, distributing evenly to avoid disturbing the colored layers. Allow the assembly to cool to room temperature.
06 - Refrigerate the molded cake for at least 1 hour, or until completely firm. To unmold, loosen the edges with an offset spatula or knife, invert onto a serving plate and tap lightly to release.
07 - Slice into neat wedges or cut into cubes with a sharp knife. Serve chilled and store covered in the refrigerator for up to 3 days.

# Expert Advice:

01 -
  • This cake has a wow-factor that makes every guest ask how you did it.
  • It’s surprisingly simple to adapt for allergies or extra flavors.
02 -
  • If you pour the next layer before the previous one is just set, colors will blur or poke through.
  • The coconut layer must be warm but not hot or it can melt the jelly beneath – this makes all the difference for crisp lines.
03 -
  • Skim bubbles off each layer for glassy-smooth results every time.
  • Pour layers gently down the side of the mold to avoid dents or splashes.
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