Ingredients
- 100 grams butter
- ½ cup caster sugar
- 2 eggs
- 1 teaspoon vanilla essence
- 1 cup flour
- ½ teaspoon baking soda
- ½ cup coconut
- ½ cup (150 gram tub) sour cream
- Syrup
- 2 tablespoons caster sugar
- ¼ cup water
- Fruit
- 1 punnet strawberries or 2 punnets boysenberries or raspberries
- ¼ cup jam (same flavour as the berries)
Method
- Beat the butter, caster sugar and vanilla essence until creamy. Add the eggs one at a time beating well after each addition.
- Sift the flour and baking soda together. Fold into the creamed mixture with the coconut and sour cream.
- Spread the mixture into a greased and lined 28 x 20cm sponge-roll tin. Bake at 180ºC for 15-20 minutes, until cooked.
- Make the syrup, boil the water and sugar together for 1 minute until the sugar has dissolved. When the cake is cooked, carefully drizzle over half the syrup. When cooked completely, turn the cake on to a serving plate.
- Decorate with the berries on top. Mix the ¼ cup of jam with the remaining syrup. Carefully decorate the berries with the jam.
- Serve the slice with whipped cream or yoghurt.
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