Coconut and berry cake

How to make Coconut and berry cake recipe - Preparation time: approx. 25 minutes (plus baking, rising and cooling time)

Makes 12 slices

For the cake mix:
200 ml milk
330 g flour
1 sachet dried yeast
10 g sugar
pinch of salt
flour for the work surface

For the topping:
1 vanilla pod
200 g blackberries
200 g raspberries
80 g sugar
150 g light soured cream
150 g crème légère
4 eggs
20 g grated coconut
icing sugar for dusting

Method:
For the cake mix, heat the milk until lukewarm and then mix to a dough with the flour, dried yeast, sugar and salt. Cover with a damp cloth and leave to rise in a warm place.

Line a tart tin (30 cm diameter) with baking parchment and pre-heat the oven to 180 °C (Gas Mark 4). Roll out the pastry on a floured surface, use it to line the tin and press the sides firmly.

For the topping, cut open the vanilla pod and scrape out the pulp. Wash the blackberries and raspberries and pat dry carefully. Whip together the sugar with the soured cream, vanilla pulp, crème légère, eggs and coconut flakes until the sugar crystals have dissolved.

Spread the berries over the cake base, pour over the egg mixture and bake in the oven for approx. 40 minutes. The cake is ready when the topping has completely set and does not wobble when slightly shaken. Leave to cool and dust with icing sugar before serving.

Coconut and berry cake recipe