We said goodbye to our last two winter interns at work last week so made this cake to say thanks. This cake recipe comes from Get it Ripe (One of my all time favourite vegan cookbooks). It always turns out lovely. For the icing I used my standard chocolate icing. The filling was just kind of made up but turned out really lovely. I am guessing on the amounts though as I wasn't measuring when I made it. (Sorry!)
Strawberry Coconut Filling
1/3 cup of soy cream cheese softened
1/3 - 1/2 cup of strawberry jam
1/2 cup of shredded unsweetened coconut
1 container of strawberries sliced into rounds
Mix cream cheese, jam and coconut together. You may need to add more of one or two ingredients. Just taste it to make sure it is delicious! Keep strawberries for assembly.
To assemble
Bake cakes and let cool completely. In the meantime make icing and filling.
Once cakes are cool remove them from the pan. Put one cake on your serving plate and spread filling on top evenly. Add a layer of fresh strawberries and the top with second cake. Now ice this bad boy and top with some edible flowers. Voila!
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