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Black Forest Cake

 black forest cake

Today you are 60. I can barely believe it.

There is a Johnny Cash song that always makes me think of you. It is titled ‘These Hands’, I am sure you know it. I think it captures much of who you are, but it isn’t quite right.

Your hands Dad. They tell your story, they hold your life.

They are hands that have worked without rest, hands that have fixed and built so much more than doors and homes.

They are hands that won my beautiful Mother’s heart. Hands that built our family. Hands that were, hands that are, always open. Hands that never turn away, that never tire.

That is who you are to our family Poppy, but you all this and more to me.

You are the man who made me stop and listen. You are the man who made me look a little deeper. The man who taught me to never judge a book by it’s cover and to search for the best in everyone and everything. You are the man who taught me to roll with the punches and to count my blessings.

But of all the gifts you have given me there is one that I am especially thankful for. The stories Dad. The stories we have listened to, the stories you have read to me, the stories I write. They are a part of me, a part that has come from you.

Everyone always says how much I look like Mum and how much I sound like Mum. However, Mum and I suspect that my appearance is deceiving. That I’m actually so much more like you.

I don’t know who I am Dad. Perhaps I am the twisted branch, the square peg, the wildflower. But what I do know is that I am your little girl and that no matter how big I get I will always be your adoring little girl.

Happy Birthday. xx

Black Forest Cake


  • 2 cups desiccated coconut
  • 10 medjool dates, seeds removed
  • 2 tablespoons cacao or cocoa
  • 1 tablespoon coconut milk

cherry filling

  • 2 cups cherries, pitted (frozen is fine)
  • 1 tablespoon coconut milk
  • 1 tablespoon honey
  • 2 tablespoons coconut oil, liquified


  • 2 ripe bananas
  • 2 tablespoons coconut milk
  • 1 tablespoon coconut oil
  • 1 tablespoon honey

top (optional)

  • 30 grams dark chocolate, melted
  1. Place the base ingredients into your food processor and blend at high speed until the mixture resembles a fine, sticky crumb. Press the mixture firmly into the base of a 18cm spring form pan and place in the freezer to set.
  2. Place the cherries, coconut milk and honey into your food processor and blend at high speed until the mixture is smooth. Keep blending and drizzle in the oil. Once the mixture is well combined spoon the mixture over your base, level the top and return to the freezer to set.
  3. Place the cream ingredients into your food processor and blend at medium speed until smooth. Pour the mixture evenly over the cherrie filling and return to the freezer for a minimum of three hours to set.
  4. Drizzle the cake with the melted chocolate and serve. Eat and Enjoy.
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