Coconut cake with tropical fruit crumble

Method

• 1
  Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 22cm (base) round springform pan. Line base and side with 2 layers baking paper.
• 2
  Make crumble Place sugar, coconut and flour in a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles coarse breadcrumbs.
• 3
  Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, stir in flour, coconut and milk.
• 4
  Spoon mixture into prepared pan. Bake for 20 minutes. Remove from oven. Top with fruit followed by coconut crumble mixture. Bake for 35 to 40 minutes or until a skewer inserted in the centre comes out clean. Stand cake in pan for 10 minutes. Transfer to a wire rack to cool. Serve with custard.