Start this recipe a day ahead to chill the coconut cream and set the jelly.
To garnish:fresh fruit, such as lychees, raspberries or peaches and edible flowers (optional)Berry jelly500 gmhulled strawberries, plus extra to garnish80 gmblueberries, plus extra to garnish175 gm(½ cup) raw honeyJuiceof 1 lemon1 tbsppowdered gelatineAlmond sponge120 gmeggwhites (about 4)100 gm(½ cup) honey 4eggs130 gmalmond meal 60 gm(½ cup) arrowroot2 tbspcoconut flour1 tspbaking powder60 ml(¼ cup) coconut oil, melted2 tbspmaple syrup20 gm(¼ cup) flaked almondsWhipped coconut cream800 mlcanned coconut cream, chilled2 tbsphoney, or to tasteOrange-coconut custard6egg yolks120 gm(1/3 cup) raw honey580 mlcoconut milkFinelygrated rind of 2 orangesScrapedseeds of 1 vanilla bean2 tsppowdered gelatineVanilla syrup40 gmraw honey½vanilla bean, split and seeds scraped
For berry jelly, bring berries, honey, lemon juice and 500ml water to the boil in a saucepan. Reduce heat to low and stir occasionally until fruit breaks down (12-15 minutes). Strain and discard pulp. Meanwhile, sprinkle gelatine over 60ml of water in a small bowl. Stand until bloomed (2 minutes), then mix into berries to dissolve. Pour into a deep tray and refrigerate until set (6-8 hours).
For almond sponge, preheat oven to 160C and grease a 20cm-diameter round cake tin and line with baking paper. Whisk eggwhite and honey in an electric mixer until soft peaks form, add eggs and whisk until light and fluffy. Combine almond meal, arrowroot, coconut flour and baking powder and sift into egg mixture a third at a time, gently folding to combine. Fold in coconut oil and maple syrup, and pour into cake tin, smooth surface, sprinkle with flaked almonds and bake until golden and a skewer withdraws clean (35-45 minutes). Transfer to a wire rack, cool in tin for 15 minutes then turn out.
For whipped coconut cream, open cans of chilled coconut cream and spoon hardened top layer into an electric mixer with honey. Skim remaining cream from coconut water and add to the mixer
(you should have about 545gm; reserve coconut water for another use). Whisk on high speed until soft peaks form. Refrigerate to set (2-4 hours).
For orange-coconut custard, whisk yolks with honey until pale, then gradually whisk in 500ml coconut milk. Transfer to a saucepan with rind and vanilla seeds. Bring to the simmer over medium-high heat, stirring constantly, until thickened (5-7 minutes). Meanwhile, sprinkle gelatine over remaining coconut milk in a bowl to bloom, then stir into custard. Remove from heat and pour into a 20cm-diameter (2.5-litre) trifle bowl. Cover with plastic wrap and refrigerate until set (1-2 hours).
For vanilla syrup, bring honey, vanilla bean and seeds, and 150ml water to the boil in a saucepan. Remove from heat and cool. Discard bean and set aside.
Layer fruit over custard, place sponge on top, pour on vanilla syrup and spoon in berry jelly. Top with whipped coconut cream, fruit and flowers.