Jammy berry, lime and coconut cake

I was in the car with Bert yesterday, went to change gear and couldn’t find it straight away. Bert laughed and laughed. ‘Your driving!’ he said, overcome with mirth. ‘You drive like this!’ And he leaned forward, scrunched his face up, held an imaginary wheel and made a screeching sound.

Today, on an empty country lane, I went round a bend slightly wide. ‘Too fast!’ he chuckled. ‘Corner too fast!’

Despite this, I made him a coconut cake for pudding. ‘You!’ Bert laughed, ‘you put cheese on cake!’ He picked the berries off, stood up, emptied the plate into the bin, put it in the dishwasher and pressed start.

Makes a 25cm square cake 

110g self raising flour

110g golden caster sugar

110g soft butter

2 eggs

Zest of 1 lime, finely grated

80g dessicated coconut

To top:

Dessert of spoon jam (we used raspberry)

Berries (we used blueberries and blackberries)

Scattering of dessicated coconut

Preheat the oven to 180/ gas mark 4.

Beat together all the cake ingredients until smooth, then tip into a lined 25cm square tin. Bake at gas mark 4/ 180 for 25-30 minutes, till golden and springy to the touch. 

Let it cool in the tin for 15 minutes then remove to a wire rack. When completely cool, thinly spread jam over the top. Stud with berries then shower with coconut (not cheese).

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