(from the absolutely stunning "Summer" by Yvette van Boven)
2.5 teaspoons baking powder
275g brown sugar
a pinch of salt
75g desiccated coconut
200g cold butter
2 eggs, beaten
500g summer fruit (e.g. raspberries and blueberries)
Preheat the oven to 180°C. Line a 30x15cm cake tin with parchment paper. I used my brownie tin (18x23cm).
In a large bowl, mix flour, baking powder, oatmeal, sugar, salt and coconut. Add the cold butter in pieces and rub with your fingers until you have a crumbly batter. Take away about 200g of the dough and put aside. Add the two eggs to the rest of the dough. You can do all of this by hand or with the kitchen aid.
Press your dough into your prepare cake tin and smoothen with a spoon or plastic ladle. Spread the berries on the batter. Then, scatter the crumbles over the berries.
Bake your cake for about 35-40 minutes. The cake should be golden brown. Check with a wooden skewer, whether the dough is thoroughly baked. Insert into the middle of the cake, if the skewer comes out clean, it's fine.
Let the cake cool and dust with icing sugar before serving.