Preheat the oven to 180°C.

Cream the butter and sugar by beating until pale and fluffy. Beat in the eggs one at a time. Add the vanilla.

Add the coconut, flour and milk alternating as you go. Beat until well combined.

Place berries in a saucepan with extra sugar and a squeeze of lemon. Heat on low until the berries collapse and the juices are thickening. When the juices are syrupy, strain the berries in a sieve and reserve the juices.

To assemble the cake, spoon half the cake mixture in a 20cm springform cake tin. Then spoon over the berries. Top with the rest of the cake mixture. Place the cake in the preheated oven and bake for 40 minutes then test with a skewer. It should come out clean and cake should be risen and golden.

While the cake is in the oven reduce the berry syrup further if necessary to thicken it. Spoon over the warm cake when it has been removed from the tin and is on a serving platter. Enjoy with friends and family!