Tropical fruit & coconut jelly cake with coconut sauce

Lightly oil a 24cm bundt tin. Drain the fruit cocktail, keep the liquid and weigh it, then add enough water to reach 500g. Pour into a saucepan and add 80g caster sugar and 1½ sachets agar-agar powder. Mix and bring to the boil until the sugar and agar-agar dissolve.

Pour half the liquid into the prepared bundt tin, scatter the mango, kiwis, grapes and raspberries on top, then pour over the remaining liquid. Set aside – no need to put it into the fridge – to set.

In the same saucepan, pour 200ml coconut milk into the pan, the remaining caster sugar, 75ml water, ½ sachet agar-agar powder and ¼ tsp sea salt. Mix well and bring to the boil. Remove from the heat, wait 2 minutes, then gently pour the coconut milk mixture over the fruit layer, which will have a firmer consistency. Set aside.

Add half the palm sugar to a saucepan with 200ml water and ½ sachet agar-agar powder. Bring to the boil, then remove from the heat and set aside for 5 minutes until the sugar dissolves. Pour over the coconut layer, set aside for 10 minutes, then transfer to the fridge.

For the coconut sauce, add the remaining coconut milk and palm sugar and a large pinch of sea salt to a clean saucepan and heat gently on low until the palm sugar dissolves. Leave to cool, then cover and set aside in the fridge.

Run a small spatula around the edge of the jelly cake to slightly prise it away from the tin. Place a large serving plate or board on top and flip the tin upside down. The cake should slide out. Heat the sauce, slice the cake generously, then serve with the warm coconut sauce.