Refrigerate the cans of coconut milk overnight to help separate the coconut water from the cream and solidify the cream.
Bake the almond cake 35-40 minutes then completely cool. Cut in half to create two layers.
Whisk 1 cup of the cold coconut milk with the vanilla extract, salt, and vanilla Stevia to taste (start with just a few drops). The cream should whip up quickly into a thick whipped cream consistency. Store in refrigerator until ready for use.
In a small to medium bowl, stir together the strawberries, blueberries, water and berry Stevia to taste (start with just a few drops).
On top of the bottom cake layer, drizzle the juices from the berries evenly to moisten the cake. Top with berries and whipped cream. Add the top layer and enjoy!
VARIATIONS: You can use any flavor of liquid Stevia that you’d like to flavor the coconut whipped cream (chocolate, berry, toffee, orange).