Coconut Milk Cake with Pistachios, Whipped Coconut Cream and Strawberry Glaze

Make the cakePreheat the oven to 350° and grease one tall (3" high) 8" round cake pan, or a standard 9" cake pan. Line with parchment paper.

In a medium bowl, combine flour, sugar, baking powder, salt, and cardamom. Add in coconut milk, 1 cup of coconut oil, and vanilla extract. Mix to combine into a thick batter.

Transfer the batter to the prepared cake pan and bake for about 40 minutes, or until it's golden brown and the edges are pulling away from the side of the pan. Cool for 10 minutes in the pan, then unmold and let cool completely at room temperature.

制作鲜奶椰子奶油Open the cans of coconut milk and carefully scoop out the top layer of cold, solidified coconut milk into the bowl of a stand mixer fitted with the whisk attachment. Reserve the remaining milk for another use. Add the vanilla extract and mix on medium-high speed until most of the lumps of coconut fat have broken up and soft-peaks have formed, about 5 minutes. Refrigerate or use immediately.

Make the Berry Glaze在一个中等大小的碗中，将糖和压碎的浆果混合，加入牛奶并搅拌以结合。添加更多的浆果粉以增强粉红色的色调。将蛋糕放在有框烤盘中的冷却架上。将釉倒在冷却的蛋糕上。上面放上鲜奶椰子奶油，并用切碎的开心果装饰。