- Pour 125 mL (1/2 cup) milk into a small saucepan and sprinkle gelatin on top. Allow to stand for 4 to 5 minutes. Heat mixture over medium heat, stirring, until gelatin is thoroughly dissolved.
- In a large bowl, beat instant pudding and remaining milk together for 2 minutes, using an electric beater.
- Incorporate gelatin mixture into the pudding, and add coconut essence. Stir well.
- Arrange cubes of cake in a 20 cm x 28 cm (8 x 11 inch) Pyrex dish. Pour pudding mixture over top, covering cake completely. Arrange plum, peach and mango slices, as well as strawberries and blackberries, on top in a single layer. Sprinkle with coconut flakes. Cover and refrigerate for at least 4 hours.
*To toast coconut flakes, heat a small non-stick pan over medium heat. Add coconut and cook for 30 seconds to 1 minute, or until fragrant and slightly toasted.
TIP AND VARIATION: The fruit combinations are endless! But avoid using fresh pineapple, papaya or kiwi, because they contain an enzyme that will prevent the gelatin from setting.