1can coconut milkChilled for one hour in the fridge. I use Golden Star brand, as it tends to make the thickest cream.
1/4-1/2cupconfectioner's sugaror sweetener of your choice
15whole strawberriesStem and slice about half of them to use as filling, and the rest can be used for garnish.
Preheat oven to 350 degrees Fahrenheit. Cream (either with a mixer or wire whisk or fork) together in a large bowl your margarine and sugar until fairly smooth.
Now, gently add and mix cornstarch, egg replacer, salt, lemon juice and zest, almond milk, and your 1/2 cup coconut
Line a 9 x 13 inch baking dish with parchment paper and spray with cooking spray.
Add flour and baking powder to liquid mix in bowl, and stir quickly until no lumps remain. I use a wire whisk. Don't over-mix.
Allow cake to cool for a good 30 minutes at least, before trying to cut out heart shapes.
When cake has cooled, turn it out onto a flat, parchment-lined surface. Using a heart-shaped cookie cutter or biscuit
Remember than can of coconut milk that you have chilled in your refrigerator? Okay, well now is the time to take that can out of the refrigerator and open it from the bottom of the can. Pour out all the coconut water/liquid and set aside to be used elsewhere. Now, spoon out all of that thick cream into a bowl. Using a mixer, wire whisk, or fork, blend the cream with 1/4-1/2 cup of confectioner's sugar (or sweetener of your choice). Agave nectar also works great.
Assemble cakes by layering as follows: cake, coconut cream, sliced strawberries, cake, coconut cream, strawberry to garnish. Enjoy with your sweetheart!
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