Ingredients

• Cake
• 150g butter, softened
• 1 cup (220g) caster sugar
• 2 eggs
• 300g sour cream
• 1 1/2 cups (225g) self-raising flour
• 1/2 cup (40g) desiccated coconut
• 1 tbsp. grated lemon rind
• 1/4 cup (60ml) lemon juice
• Blueberry Sauce
• 1 cup (150g) frozen blueberries
• 2 tbsp. caster sugar
• 1 1/2 tsp cornflour
• Lemon Buttercream
• 125g butter, softened
• 1 1/2 cups (240g) icing sugar mixture
• 1 tsp grated lemon rind
• 1 tbsp. lemon juice

Instructions

1. Cake: Pre-heat oven to 180C/160C fan-forced/350F.
2. Line a 20cm round cake pan with baking paper.
3. Beat the butter and sugar together with an electric mixer until pale and creamy. Add the eggs one at a time beating well between each addition. Beat in the sour cream.
4. Stir in the flour and coconut, then add the lemon rind and lemon juice and stir to combine. Pour the mixture into the cake tin and bake for 45-50 minutes or until a skewer inserted into the middle comes out clean. Leave in the pan to cool slightly for 15 minutes.
5. Blueberry sauce: Combine the blueberries, sugar and 1/4 cup of water together in a small saucepan and cook, stirring over medium heat until the blueberries soften and the sugar dissolves. Combine the cornflour with one tbsp. of water and add to the blueberries and continue to cook for 1-2 minutes or until the sauce comes to the boil and thickens slightly. Set aside to cool. Use a stick blender to smooth out most of the lumps.
6. Lemon Buttercream: Beat the butter and icing sugar together with an electric mixer until smooth and combined. Add the lemon rind and lemon juice and mix to combine. Add a few tbsp. of the blueberry mixture to add some colour.
7. Poke holes in the cake with the handle of a wooden spoon. Use a jug to pour the blueberry mixture into the holes (push down with the spoon handle so it gets all the way to the bottom). Place the cake in the fridge for an hour to cool completely then turn out onto a plate and spread with the lemon buttercream.