Vanilla Bean Yellow Cake topped with Berries and Coconut Whipped Cream

To make the coconut whipped cream:

1. Put 1 can of coconut milk in fridge over night.

2. Next day scoop the "hardened" coconut fat and put in large bowl.

3. Add ½ tsp of vanilla extract

4. Add 1 tablespoon of honey

5. Using handheld beater OR standing mixer...whip into cream. Whip until just mixed.

6. Add more honey if you'd like it sweeter.

Vanilla Bean Cake:

*follow recipe from other post

Blueberry sauce:

1. 1 cup of fresh or frozen organic blueberries

2. 1 & 1/2 teaspoon of coconut sugar

3. Put berries and coconut sugar in sauce pot and cook on medium-low heat. As the berries start to express their juices give them a squish in the pot with a fork.

4. Once the blueberries will become saucy and thick, remove from heat and cool.

*You can replace the coconut sugar for honey or maple syrup.

To assemble:

1. Place square cut of vanilla bean yellow cake in bowl.

2. top with a spoonful of blueberry sauce.

3. Add fresh berries of your choice.

4. Top with coconut whipped cream