Oil a rectangular springform pan (24 x 35 cm). Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Open the coconut milk cans. Prick 2 holes in the firm coconut milk cream, e.g. with a wooden skewer, and pour the coconut water (approx. 1⁄8 l per tin) into a bowl.
Put the coconut cream in a bowl and refrigerate again.
Mix both types of flour with baking powder and poppy seeds. Cut the avocado in half, remove the core and peel the flesh. Puree with 1⁄4 l oil and 300 g sugar until smooth. Alternately stir in coconut water and the flour mixture in portions.
Fill the avocado dough into the mould. Bake in a hot oven for about 40 minutes.
Take out the cake. Let it rest for about 10 minutes, then remove from the mould and let it cool completely.
Select and wash the berries. Clean strawberries and cut them into smaller pieces if necessary, remove currants from the panicles. Stir 4 tablespoons apple juice and pudding powder until smooth. Boil up the rest of the juice and 50 g sugar. Stir in the pudding powder and boil up briefly.
Stir in the fruit and let it cool down.
Cream the coconut milk cream and 100 g sugar with the whisks of the mixer. Spread the coconut cream and groats on the cake. Chill for about 30 minutes and cut into pieces of about 5 cm.