• Preparation Time 15 minutes
  • Baking Time 45 minutes
  • Freezing Excellent
  • Makes 1 cake

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Ingredients

  • 1 ½ cups Robin Hood® Original All Purpose Flour
  • ¾ cup sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup cold butter, grated
  • 2 tbsp milk
  • 1 egg
  • Cake
  • Topping
  • ½ cup sugar
  • ½ cup butter
  • 1 ½ cups flaked sweetened coconut
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 1 ½ cups fresh blackberries

Serving Size: 1 cake

Directions

Serving Size: 1 cake

  • Preheat oven to 350°F (180°C). Grease the bottom of a 9” (23 cm) springform pan.
  • Cake: Combine flour, sugar, baking powder and salt in a bowl. Grate in butter (this enables you to easily incorporate the butter into flour mixture.) Add in milk and egg. Turn onto a lightly floured surface and knead just until dough forms a ball. Press into bottom of prepared pan. Bake in preheated oven 10 minutes.
  • Bring sugar and butter to a boil in medium saucepan. Add coconut, vanilla and milk. Stir to combine well. Remove from heat.
  • Sprinkle blackberries over warm base. Pour hot coconut mixture over berries. Return to oven and bake for 30 to 35 minutes until edges are brown and center is slightly runny. Remove from oven and cool on wire cooling rack. Refrigerate until ready to eat.

Finished!

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