Method

• Melt your butter
• Heat the oven to 150C
• Completely line a tin with one piece of baking paper, (don't skip this or do a separate bottom and sides- it has to be enclosed)
• Sift your flour/almonds and icing sugar together
• Beat eggs until soft peaks form, slowly at first then more vigorously
• Lightly pour in butter and vanilla to one side of the eggs
• Lightly place flour, icing sugar and coconut on top
• Then, ever so gently and using a metal spoon fold it together
• Stop when you are almost sure that it is combined
• Use an action that does not press out the air but lifts and folds
• Pour into prepped tin and then sprinkle with the berry fruit
• Cook for about 80 minutes, but sometimes it takes way longer, I don't know why
• It is cooked when the middle does not wobble
• If you have to go out or, if you have given up hope, then just turn the oven off and leave the cake in there