"I love the flavour of melon, apple and mint, and I really wanted to make something using the combination," says Jaclyn Koludrovic. "This is a showstopper!" The cake and coconut cream can be made up to two days ahead and stored separately.
This cake is gluten-free and dairy-free.
For more dietary-friendly desserts by Jaclyn Koludrovic, pick up the December issue of Gourmet Traveller, on sale now. Better yet, become a subscriber.