Put coconut cream in the fridge until ready to use. Find a glass dish.
Bake a sponge cake about the size of the base of your serving dish. To do this cream the margarine and sugar until fluffy, stir in the remaining ingredients and bake in a greased baking tin at 180°C, (Gas Mark 4, 350° F) for approximately 25- 30 minutes. It’s ready when it's golden on top and a skewer comes out clean. Leave the cake to cool.
Put the cake into the serving bowl and soak with the Malibu and juice from the tinned pineapple.
Make up the vegan jelly according to the packet instructions. Leave to cool slightly. Meanwhile, drain the fruit cocktail and pineapple rings.
Pour the jelly over the sponge. Some may soak into the cake. Layer the pineapple rings in the jelly around the outside of the bowl and place a cherry in the middle of each one and put the tinned fruit cocktail mix into the middle of the jelly. Place in fridge to set.
When the jelly is set, pour over the custard.
When that layer is done, whip the coconut, icing sugar, silken tofu and xanthan gum until a thick whipped cream is formed.
Spoon over the top and decorate with any remaining cherries, pineapple and coconut flakes.
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