0 In a small bowl, mix gelatin and 1 cup of blueberry juice together. Set aside to bloom (starts to look like the consistency of applesauce).
1 Bring 2 cups of blueberry juice to a boil. Mix in the bloomed gelatin and whisk until combined. Turn off the heat and mix in 1 cup cold water.
2 Add about half of the jello to a dish and place in the refrigerator to set. Keep the rest on the stovetop so it remains a liquid.
3 Preheat the oven to 350F. Line the bottom of 4 (or 2 and you will bake twice) 8in round pans with parchment paper and grease the sides.
4 Blend together the eggs, vanilla, coconut oil, coconut cream, and honey until smooth. Add in the flour and baking powder and mix together.
5 Divide the batter evenly between the 4 pans. Bake for 22 minutes, or until a toothpick comes out clean.
6 While baking, blend together the icing ingredients.
7 Once the cakes cool, place one on a cake cardboard round, top with icing, then add another cake, then icing, then cake, then icing, then cake. Cut out part of the cake (I recommend not cutting into the bottom layer of the cake). I cut on an angle (see above picture). The part of the cake that is cut will not be used (I freeze to make cake pops another time).
8 Cover all of the cake (including the part where the cut was made) with icing.
9 Wrap the cake TIGHTLY with a 6 inch cake collar (It’s really important that it is tight or else the liquid jello comes through). Pipe icing along the edge of the cake collar and the cake to help create a barrier so the liquid jello does not go through.
10 Break up the jello that has set in the refrigerator into chunks and add them to the empty part of the cake. Slowly pour in the liquid jello. If it starts to run out of the bottom of the cake, place washcloths at the bottom to absorb the liquid. Place in the fridge to set. This will take about 4 hours.
11 Once the jello has set, remove the cake collar (you may need to fix the icing on the side). Cover the icing with crushed cookies.
12 If desired, decorate with a mini umbrella and chocolate shells (add melted colored chocolate to a shell mold and freeze for 2 minutes before removing. Place in the refrigerator until ready to serve. Enjoy!
