First make the jelly and let it half set in fridge.
Make the instant puddings to the instructions on the packs and let them half set in the fridge.
Slice the sponge cake so you have enough slices to make three layers in a dish approx 30x20cm x 7cm deep.
Cover bottom of dish with cake, then sprinkle the cake layer with beer & whisky. Spread one of the pudding mixes on top of cake. Put one more layer of cake, sprinkle the cake layer with beer & whisky and spread the next pudding mix on top. Repeat with the rest of the cake and the last pudding then pour the half-set jelly on top.
Slice strawberries & kiwifruit to decorate the top and spread some coconut on top of them.
Cover with glad wrap and refrigerate overnight before serving.
This recipe was edited to include measures more familiar to Australian and New Zealand cooks.