Berry Lasagna Cake

Ingredients:

• 1.5 cups of sugar
• 350 g fresh raspberries
• 1 cup heavy cream
• 1 tbsp vanilla extract
• 2 frozen pound cakes 300 grams each
• 0.5 cup coconut flakes
• 350 g fresh blueberries

Preparation:

1. In a small saucepan, heat 1 cup sugar and 1/3 cup water over medium heat until the sugar is completely dissolved, about 5 minutes. Pour the sugar syrup into a blender and add the raspberries. Blend until smooth. Strain the raspberry sauce through a sieve into a small bowl.
2. In a medium bowl, beat the heavy cream, vanilla, and remaining 1/2 cup sugar with a mixer on medium speed until stiff peaks form, 2 to 3 minutes.
3. Turn the pound cake on its side and slice lengthwise into 1/4-inch-thick slices to form the lasagna "pasta." Slice the second cake the same way. Place 2 pound cake slices side by side in an 8-inch square baking dish. Drizzle with 1/4 cup raspberry sauce and smooth the top with a spatula. Sprinkle with 2 tablespoons shredded coconut, top with 1/4 cup whipped cream, and sprinkle with a third of the blueberries. Repeat the layers 3 more times to make 4 layers of lasagna. Refrigerate for 6 hours or overnight. Slice and serve.