Rainbow Jelly Cake with Coconut (Print Version)

Silky agar-agar rainbow layers topped with coconut cream; dairy- and gluten-free, chilled and ready to serve.

# Needed Ingredients:

→ Agar-agar jelly layers

01 - 2 tablespoons agar-agar powder
02 - 3 3/4 cups water
03 - 1 cup granulated sugar
04 - Food colorings (red, orange, yellow, green, blue, purple), as needed
05 - 1 teaspoon vanilla extract (optional)

→ Coconut cream layer

06 - 1 2/3 cups coconut cream
07 - 3/4 cup plus 1 tablespoon plus 1 teaspoon water
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 with 3 3/4 cups water in a medium saucepan. Bring to a vigorous simmer over medium heat, stirring constantly until the agar dissolves completely (about 3 minutes). Remove from heat and whisk in 1 cup granulated sugar and the vanilla extract until dissolved and the liquid is clear.
02 - Immediately divide the hot clear agar mixture evenly between six heatproof bowls. Tint each portion with a few drops of the chosen food colorings to produce red, orange, yellow, green, blue and purple tones; stir each gently to combine.
03 - Pour the red portion into an 8-inch (20 cm) round or rectangular mold to create the first layer. Allow it to cool at room temperature for 5–8 minutes, until just set but still slightly tacky to the touch.
04 - Working quickly, pour the orange portion over the first layer and let it set until lightly firm. Repeat the process with yellow, green, blue and purple, allowing each layer to firm sufficiently to support the next (about 5–8 minutes per layer, depending on ambient temperature).
05 - In a clean saucepan, combine 2 tablespoons agar-agar powder with 3/4 cup plus 1 tablespoon plus 1 teaspoon water and 1 2/3 cups coconut cream. Warm gently over medium-low heat, stirring constantly until the agar dissolves and the mixture reaches a gentle simmer. Whisk in 1/2 cup granulated sugar and a pinch of salt until fully dissolved, then remove from heat.
06 - When the final colored layer is just set, gently pour the warm coconut cream mixture over the rainbow layers, distributing it evenly to form a smooth top. Allow the assembly to cool to room temperature before chilling.
07 - Refrigerate the chilled item for at least 1 hour, or until completely firm. To unmold, gently loosen the edges with an offset spatula or knife, invert onto a serving plate and lift off the mold.
08 - Cut the chilled set into neat slices or cubes using a sharp knife. Serve cold. Store leftovers covered in the refrigerator for up to 3 days.

# Expert Suggestions:

01 -
  • The pure delight of slicing reveals a hidden rainbow that always gets a gasp from guests.
  • Coconut cream softens the sweetness and pairs perfectly with the jewel-toned layers for a refreshing, non-dairy treat.
02 -
  • If you don’t wait for each layer to set just enough before pouring the next, the colors will bleed and ruin those crisp lines—patience is key.
  • The coconut layer should be warm but not hot when poured, or the rainbow layers may melt and blur underneath.
03 -
  • Timing is everything—don’t rush the chilling between layers, or your masterpiece will be a technicolor puddle.
  • Taste for sweetness: coconut cream can vary, so adjust sugar as you go to find your perfect balance.
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