Tropical Sponge with Berry Drizzle
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and grease and line a 23 cm round cake tin with greaseproof paper.
Cream the butter and sugar together until well whipped then gradually whisk in the eggs, beating well after each addition. Fold in the flour and coconut then scrape the mixture into the tin.
Bake the cake for 45 - 55 minutes or until a skewer inserted in the centre comes out clean.
Meanwhile, put the redcurrants in a small saucepan with the sugar. Cover and cook gently for 5 minutes then remove the lid, give it a stir and cook for a few more minutes until the redcurrants start to burst and the juices thicken.
Leave the cake to cool for 20 minutes before serving warm with the compote spooned over the top.