Preheat the oven to 200град. With peaches and pineapple drained the liquid into a separate container, it measured 250 ml. To them add the vegetable oil a pinch of salt and half a Cup of sugar, gradually introduce the flour, cocoa and baking powder.

The dough was like very thick cream, spread it into the form, the bottom of which is covered with parchment, diameter 26cm. And put in to bake until tender for 15-20 minutes.

Break the coconut, take out the pulp, pour the remaining syrup from the fruit and puree them using a blender. Then add the Cup of sugar and stir until it dissolves. Agar agar soaked in water. And heated until complete dissolution. Pour agar-agar into the coconut mass and stir.

The fruit can be cut and add to the coconut mass and third mass to pour on the cooled cake, spread half of the peach and put to the sides of the mug pineapple. Pour the remaining coconut jelly and put into the refrigerator for 30 minutes.