Coconut Strawberry Shortcake

Be sure to read all the notes for success above the recipe!

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Prep Time 45

Cook Time 35

Total Time 1 20

Servings

Ingredients

For the Coconut Cake Layers

1½ cups Coconut Milk 350ml
5 ounces Coconut Water 147ml
1 teaspoon Coconut Extract 7ml
3 ¾ All Purpose Flour 469g
3 teaspoons Egg Replacer
1¼ cup Granulated Sugar 250g
6 teaspoons Baking Powder
1½ teaspoons Salt
18 Tbs Vegetable Oil 270ml
1 cup Unsweetened Coconut 85g

for the icing

2 Pint Cartons SILK brand Whipping Cream
OR 1 recipe Vegan Whipped Cream
1 cup Confectioners Sugar *adjust to your liking
1 Pound fresh strawberries
½ cup fresh blueberries
½ cup toasted coconut

Instructions

Grease & parchment line 2-8" Cake Pans & preheat the oven to 350°F
Prepare the cake recipe by placing all of the cake ingredients except for the coconut into a food processor and process until smooth batter (about 20 seconds) Or mix the entire batter by hand in a large bowl by combining the dry ingredients and the wet ingredients together then whisking everything smooth
Add the coconut flakes & mix well
Divide the cake batter between the 2- greased 8" pans & bake in a preheated 350°F oven for about 20 minutes then turn the temperature down to 325F & bake for the remaining time, approx 10 minutes more ~ or when a toothpick inserted into the center comes out clean.
Cool the cakes in the pans then turn them out onto a cooling rack to cool the rest of the way.
Once the cakes are completely cooled, whip the vegan whipped cream *I add ½ cup of confectioners sugar to each PINT of SILK brand heavy whipping cream~ adjust to your liking
Assemble the cake with a layer of whipped cream, the fresh sliced strawberries & blueberries then the other layer of cake & more whipped cream on top. You will need about 3 cups of total volume of whipped cream
I left this cake as a "naked" style cake decor but you can of course decorate as you prefer.

Notes

Storage Whipped cream cakes must be kept refrigerated at all times and this cake will stay fresh for up to 5 days in the refrigerator. The cake layers can be wrapped and stored in the freezer for up to 1 month