Angel food cake, store bought or homemade, cut into 3 equal layers
3 cups whipped cream
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1 can coconut milk, placed in the refrigerator overnight
1 pint cleaned Blueberries
1 pint cleaned Raspberry
1 pint cleaned, stemmed Strawberries, quartered
1 cup Shaved coconut flakes
Berry simple syrup (recipe below)
Prepare the coconut whipped cream by opening the can of coconut milk and removing the top, thick “coconut cream” that has risen to the top. Discard any remaining thick coconut water left in the can. Using a handheld mixer, whip the coconut milk until thick and creamy, about 4-5 minutes. Gently fold the whipped coconut milk into the whipped cream. If you have the time, allow the coconut whipped cream to set for a few hours or overnight in the refrigerator.
When ready to start building the cake, place the first layer of angel food cake down on your serving plate. Using a pastry brush soak the cake with layer with the berry simple syrup, top with a generous layer of coconut whipped cream and some of the berries, arranging the berries closer to the outer part of the cake. Top with another layer of cake and repeat the procedure until you’ve used all three of the cake layers. Top with coconut flakes and serve immediately.
Berry simple syrup:
½ cup sugar
½ cup water
½ cup strawberries, stemmed and quartered
Place the sugar and water into a small pot. Bring to a boil over medium heat, stirring once to make sure all of the sugar has melted. Reduce the heat to a simmer, add the strawberries and cook over low heat for 3-4 minutes. Strain and cool.