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

1. 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.
2. Pulse in the sifted flour and baking soda and coconut.
3. 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

1. Stir the water and sugar until the sugar dissolves. Carefully drizzle half the syrup over the cake.
2. 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.