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

1. Beat the butter, caster sugar and vanilla essence until creamy. Add the eggs one at a time beating well after each addition.
2. Sift the flour and baking soda together. Fold into the creamed mixture with the coconut and sour cream.
3. Spread the mixture into a greased and lined 28 x 20cm sponge-roll tin. Bake at 180ºC for 15-20 minutes, until cooked.
4. 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.
5. Decorate with the berries on top. Mix the ¼ cup of jam with the remaining syrup. Carefully decorate the berries with the jam.
6. Serve the slice with whipped cream or yoghurt.