Rainbow Jelly Cake with Coconut (Printable Version)

Vibrant layered agar-agar jelly in rainbow colors with a silky coconut cream finish—dairy- and gluten-free.

# What You Need:

→ 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), as needed
05 - 1 teaspoon vanilla extract (optional)

→ Coconut cream layer

06 - 1 2/3 cups full-fat coconut cream
07 - 3/4 cup plus 1 tablespoon water
08 - 2 tablespoons agar-agar powder
09 - 1/2 cup granulated sugar
10 - Pinch of fine salt

# How-To Steps:

01 - Combine 2 tablespoons agar-agar powder with 3 3/4 cups water in a medium saucepan. Bring to a boil over medium heat, whisking constantly until the agar dissolves, about 3 minutes. Stir in 1 cup granulated sugar and 1 teaspoon vanilla until dissolved, then remove from heat.
02 - Divide the clear agar mixture evenly into six heatproof bowls. Add a few drops of each food coloring to create red, orange, yellow, green, blue and purple, stirring each until color is uniform.
03 - Lightly oil an 8-inch (20 cm) round or rectangular mold. Pour the red layer to cover the base and let rest 5–8 minutes until surface is just set but still tacky. Repeat sequentially with orange, yellow, green, blue and purple, allowing each layer to set until just firm before pouring the next.
04 - In a clean saucepan, combine 2 tablespoons agar-agar powder with 3/4 cup plus 1 tablespoon water and 1 2/3 cups coconut cream. Warm over medium-low heat, whisking until the mixture comes to a gentle simmer and the agar is fully dissolved. Add 1/2 cup granulated sugar and a pinch of salt, stirring until dissolved, then remove from heat.
05 - When the last colored layer is set, gently pour the warm coconut cream mixture over the rainbow layers. Use an offset spatula or the back of a spoon to distribute evenly without disturbing the colors. Allow to cool to room temperature.
06 - Refrigerate the assembled cake for at least 1 hour or until completely firm. To unmold, run a thin spatula around the edge, invert onto a serving plate and lift the mold away carefully.
07 - Slice into neat wedges or cut into cubes and serve chilled. Store covered in the refrigerator for up to 3 days.

# Expert Tips:

01 -
  • Each slice looks so impressive, but all it takes is a bit of patience and a playful mood.
  • The coconut cream adds a silky finish that keeps guests coming back for seconds—even after they swear they’re full!
02 -
  • If the bottom layer sets too much before adding the next, the colors might separate—aim for just barely set before pouring each new color.
  • Let the coconut cream cool a tiny bit before pouring, or it might melt your perfect rainbow pattern.
03 -
  • Let all mixtures cool until just-warm before layering to avoid cross-melting and color bleeding.
  • Rub a drop of neutral oil inside the mold before starting and unmolding will be a breeze.
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