Here’s what
you need:
2 T sugar
Zest from
one lemon
2 T fresh
lemon juice
¾ C black
berry preserves
¾ C fresh
blackberries, plus more for garnish
¾ C fresh
strawberries, plus more for garnish
8 ounces
room temperature non-dairy cream cheese (Tofutti brand)
¼ C powdered
sugar
1 t pure
vanilla extract
1 can full
fat coconut milk stored in the fridge at least 24 hours
¼ C powdered
sugar
½ t pure vanilla
extract
24 ounces
pound cake, sliced 1/3 inch thick
Here’s what
you do:
Make the
coconut whipped cream: Make sure the coconut milk has been chilled
thoroughly in the fridge for at least 24 hours. Turn the can upside down and
open – this will allow all the liquid to easily pour out. Scrape the thick part
out and place in a small bowl which has also been chilled for 15 minutes in the
fridge. Whip with hand mixer or stand mixer until light and fluffy. (I have
read that if you use a brand without guar gum, it will fluff up better. Look in
an Asian market.) Don’t be afraid to let it whip up for a good long time. Add ¼
C powdered sugar and ½ t vanilla and whip again. Delicious!
Make the
lemon glaze: In a small pot bring 1/3 C water to a boil. Add the 2 T sugar
and the lemon zest. Stir until the sugar is dissolved. Remove from heat and add
the lemon juice. Allow to cool.
Make the
berry syrup: In a medium pot combine
¼ C water, the preserves and the berries and cook over medium heat until thick –
about 15 minutes. Stir often. Remove from heat and strain out any seeds. Allow
to cool.
Make the
coconut cream cheese: Using an electric mixer or stand mixer, mix the cream
cheese, ¼ C powdered sugar and 1 t vanilla until light, smooth and fluffy.
Carefully fold in the prepared coconut whipped cream.
Assemble
the cake: Arrange one layer of
pound cake in the bottom of a 9 inch spring form pan, cutting to fit as needed.
Brush with lemon glaze. Spread half of the berry mixture over the cake. Spoon
half of the coconut cream cheese mixture over the berries. Repeat this layering
process one more time, ending with cream cheese. Cover and chill for at least 4
hours. Remove from spring form and decorate with remaining berries.
