This is a very easy to make cake and a must for coconut lovers like my daughter.  The juicy tart berries complement the sweet cake perfectly. If you like serve it with a dollop of whipped coconut cream.

Coconut Cake with Berry Compote

INGREDIENTS

For the Cake

• 225g unsalted butter, softened
• 225g caster sugar
• 4 eggs, beaten (size L)
• 225g self-raising flour
• 100g desiccated coconut

For the Compote

• 150g mixed berries, fresh or frozen
• 60g caster sugar

METHOD

1. Preheat the oven to 180C/160C fan. Grease and base line a 23cm spring form with baking parchment.
2. In a large bowl beat together the butter and sugar until pale and fluffy. This is best done in a stand mixer or with an electric hand whisk.
3. Add the eggs, one at a time, beating well after each addition.
4. Gently fold in the flour and coconut until just combined.
5. Spoon the mixture into the prepared tin and bake in the preheated oven for 45 minutes until golden brown and a skewer inserted into the middle comes out clean.
6. Let the cake cool for 10 minutes in the tin before turning it out onto a cooling rack.
7. Put the fruit and the sugar into a saucepan and cook on a low to medium heat for 5 – 8 minutes, stirring gently until the juices are starting to run and thicken.
8. Serve the cake warm with the compote spooned over the top.