Summer Cake with Raspberries, Blueberries and Coconut

2 cups self- raising flour

1/3 cup rolled oats

1 1/4 cups light brown sugar

a pinch of salt

3/4 cup flaked coconut

200g cold unsalted butter, cut into small chunks

2 eggs, beaten

500g fresh summer fruit (e.g. raspberries and blueberries)

icing sugar 

preheat the oven to 180°C

line the bottom of a 23cm square baking pan with baking paper.

combine the flour, oats, sugar, salt and coconut in the bowl of a food processor.

add the cold butter.

pulse into a crumbly dough.

set aside 1 3/4 cups of the crumb mixture aside as a topping.

add the eggs to the mixture in the food processor and pulse until well combined.

press the dough containing the egss into the prepared baking pan and smooth it with the wetted back of a spoon.

arrange the washed and dried berries on the dough.

sprinkle the entire cake with the 1 3/4 cups of the crumbly dough that had been set aside.

bake for 35-40 minutes, until a skewer inserted in the centre comes out clean and the top is a nice golden brown.

let the cake cool in the tin and cut into squares. sprinkle with icing sugar to serve.

In a large bowl, mix flour, baking powder, oatmeal, sugar, salt and coconut. Add the cold butter in pieces and rub with your fingers until you have a crumbly batter. Take away about 200g of the dough and put aside. Add the two eggs to the rest of the dough. You can do all of this by hand or with the kitchen aid. 

Press your dough into your prepare cake tin and smoothen with a spoon or plastic ladle. Spread the berries on the batter. Then, scatter the crumbles over the berries.

Bake your cake for about 35-40 minutes. The cake should be golden brown. Check with a wooden skewer, whether the dough is thoroughly baked. Insert into the middle of the cake, if the skewer comes out clean, it's fine.

Let the cake cool and dust with icing sugar before serving.