Ingredients
- 100 grams butter
- ½ cup castor sugar
- 2 eggs
- 1 tsp vanilla essence
- ½ cup sour cream
- 1 cup flour
- ½ tsp baking soda
- ½ cup desiccated coconut
Syrup
- ¼ cup boiling water
- 2 tbsp castor sugar
Fruit topping
- 2 punnets raspberries
- about ¼ cup raspberry jam, sieved
Method
- Put the butter, caster sugar, eggs and vanilla essence into a food processor and process for 2-3 minutes until creamy. Pulse in the sour cream.
- Pulse in the sifted flour and baking soda and coconut.
- Spread the mixture into a greased and lined 30cm x 20cm sponge roll tin. Bake at 180ºC for 15-20 minutes until cooked. Leave in the tin.
Syrup
- Stir the water and sugar until the sugar dissolves. Carefully drizzle half the syrup over the cake.
- When cold, turn the cake out on to a serving plate. Decorate with the berries on top. Mix the jam with the remaining syrup and drizzle over the raspberries. Serve dusted with icing sugar.
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