Blueberry, Orange and Coconut Slab Cake

Preheat the oven to 160°C.

Beat the butter, sugar, orange zest and vanilla until light and fluffy. Beat in the egg then the sour cream. Combine all the dry ingredients then gently mix into the butter mixture.

Spread the batter evenly in the tin and scatter over the blueberries then the sugar.

Bake the cake for 25-30 minutes or until risen and golden on top. Cool before removing from the tin. Peel off the lining paper and place the cake on a plate.

Orange icing: Put the icing sugar and zest in a small bowl and add enough orange juice to make a smooth, pourable icing.

Toasted coconut: Put the coconut in a dry sauté pan over a medium heat and cook until lightly golden, stirring frequently.

Blueberry sauce: Put the berries, caster sugar, water and zest in a saucepan over a medium heat and bring to the boil, stirring to dissolve the sugar. Stir the lemon juice and cornflour together to make a smooth paste and stir into the blueberries. Simmer for a few minutes until the juice is glossy and thickened. Serve warm or at room temperature.

To serve: The cake can be served plain, dusted with icing sugar or topped with a drizzle of orange icing and toasted coconut. Serve with yoghurt or softly whipped cream and the blueberry sauce if desired.