Raspberry Cream Cake

125g butter, soft
¾C caster sugar
3 eggs
½C sour cream
1C plain flour
1t baking powder
¼C shredded toasted coconut
1 ½C frozen raspberries
icing sugar, to dust



Preheat oven 180, grease and line 15cm square cake pan.  Using electric mixer, cream butter and caster sugar until pale.  Add eggs and beat well, stir in sour cream then fold in flour and baking powder.  Fold in coconut and berries.  Spread mixture in baking pan and smooth the surface.  Bake 40-45 mins, cool 5 mins in pan then cooling rack.  Dust with icing sugar and serve squares warm with vanilla icecream.