Author: Sarah Kermalli | Sculpted Kitchen
Coconut chocolate frosting:
Cake:
Preheat oven to 350F and grease and line three 8 or 9 inch cake rounds.
Sift all your dry ingredients together.
Add all your wet ingredients together.
Fold your wet into dry and mix. Gently mix. Fold in your berries. Divide your batter in.
Coconut chocolate frosting:
Two cans of chilled coconut cans and remove the cream.
Combine 1-2 cups of icing sugar to taste.
Add ½ cup of cacao powder.
Assembly:
After your cakes have cooled, start spreading each layer with chocolate frosting. Mix in some chia jam too. Stack them on top of one another and spread frosting on the sides.
Garnish your top with berries and flowers. Enjoy!