INGREDIENTS

Serves 8

28g melted unsalted butter
170g caster sugar
170g plain flour sieved
6 eggs
100g desiccated coconut
3tbsp icing sugar
1 tbsp cointreau
2 punnets of strawberries, raspberries, blueberries etc.

Preheat oven to 180°C

Slice one punnet of strawberries (or other fruit) mix in a bowl with 1 tbsp of icing sugar and 1tbsp of cointreau.

Scatter coconut flat in a baking tray and put in oven for approximately 10 minutes mixing half way through until golden brown colour. Leave to cool.

Line 2 (or if you have 3) 15cm cake tins. Beat sugar and eggs with a hand mixer until pale yellow and fluffy. Add butter (not too hot) and mix with a spoon by hand. Add flour and combine. Tip into 3 tins (or if you only have 2 reserve a third of the mix and bake later). Bake for approximately 12 minutes. Cool on a rack.

Whisk cream with 2 tbsps icing sugar until soft peaks. Lay half of sliced strawberries on 1 layer of cake, then some cream. Repeat with next layer, leaving enough cream to cover top and sides of whole cake. Press coconut around sides by hand. Place remaining fruit on top.

Approximate cost £7.00