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Combine the sugar and berries in a small saucepan. Bring to a simmer and cook until syrupy and thick, about 10 minutes. Remove from heat and stir in the lemon juice. Cool completely.
Place the cream in a stand mixer and whip to soft peaks. Fold in the yogurt.
Divide the cream between three rocks glasses, placing a small amount at the bottom. Layer with cake, fresh berries, berry compote and more cream. Finish with toasted coconut.