- Place one layer of the chocolate cake on a serving platter and spread half of the coconut whipped cream on top. Create a ring around the outer edges of the layer with blackberries using the whipped cream like glue to hold them in place. Layer additional blackberries in the center of the ring in one even layer. Gently place the second cake layer on top of the blackberries, press down gently to secure then spread the remaining half of the whipped coconut cream on top. Pile the remaining blackberries on top of the coconut cream and sprinkle with the tablespoon of Sugar In The Raw Organic White.
NOTES: Cook time does not include the amount of time needed to completely cool the cake layers or chill the coconut cream. Cake layer recipe adapted from Decadent Gluten Free & Vegan Baking by Fork and Beans.
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