8 oz Castor Sugar
8 oz Margarine
8 oz SR Flour
4 Eggs ( beaten with 1tbsp milk)
1 Cup fresh Blueberries
3 tbsp Desiccated Coconut
Grease and flour cake tins.
Simmer blueberries in a pan for 10 mins, with a little water and sugar. Strain, and keep berries separate from juice.
Make cake by creaming together sugar and marg until light and fluffy, beat in egg mix a little at a time, ( with a little flour, to prevent curdling).
Fold in rest of flour with 2 tbsp of coconut.
Spread half of mixture into bottom of tins, put a line of the blueberry mix along middle, then put rest of cake mix on top, sealing edges.
Bake in centre of oven, Gas 5, until risen and golden brown, use skewer to test cake is ready.
Leave in tins and place on cooling rack, while still warm spread a little of the blueberry juice over cakes, and sprinkle with some coconut.
Leave until nearly cool before removing from tins.
Enjoy!
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