This black forest whipped cream cake has been my birthday cake for as long as I can remember. It is not like the black forest cakes often sold in bakeries and stores; the base of this cake is a whipped cream cake and not a chocolate cake like in many store bought versions. I may be biased, but I like this one better! The whipped cream, which is folded in to the batter, makes this cake nice and moist.
Jaime and I first had this coconut cake at the Peninsula Grill in Charleston, South Carolina, and it quickly became one of our favorite desserts.
We made sure to get a slice when we were in Charleston this past weekend and I may have kept the leftover on ice in our hotel room and eaten it for breakfast the next day. . . . Hey, I was on vacation! And, if you are wondering why we had leftovers if the cake is so good, then check out this photo from the Peninsula Grill website and count the layers (six!).
Anyways, when I asked Jaime what type of cake he wanted for his birthday, he immediately asked for this coconut cake. Since at the time we were living several hundred miles away from the Peninsula Grill simply purchasing a cake was not an option, so I was thrilled to find the recipe for this cake on the Martha Stewart website, “courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.” Score!