*For the cherry jam, feel free to use a chunky/thicker cherry jam of your choice (St. Dalfour jam works well here) or can make your own using this recipe.

**Coconut whipped cream can be made at home from a can of full fat coconut milk -- I like the Thai Kitchen brand best for this purpose (the "premium" milk, and not the "lite"), and for this recipe I used the one large 400ml can. Chill the can in the fridge overnight, which will cause the cream to separate in the can and firm up near the top (when you open the can you'll see firm firm white stuff gathered at the top -- you should get about 3/4 cup of it). You want to scoop out this solid white cream only into a mixing bowl, taking care not to scoop any of the coconut water along with it (as it will make your whip runny and not stiff). Whip that mixture with a hand mixed until fluffy, then add in a tbsp of maple syrup and a tsp of pure vanilla extract and whip again to create the whipped cream. Note that it’s very important for the full fat coconut milk can to be chilled first so it separates. If the solids aren’t this thick when you open the can, the whip isn’t going to work as well and will be too liquid:

**Note: I recommend keeping any leftovers frozen as the whipped cream will begin to get runny after a while if in hot weather. Alternatively, you can add some melted coconut butter (a few tbsp) to the whipped cream, and once the cake is frosted with it, chill it in the fridge for 10-15 minutes. Afterwards you can keep the cake in the fridge instead of in the freezer, as the whipped cream layer will remain a little firmer.