For the coconut mixture, bring the butter with the honey and coconut milk to the boil, remove from the plate and stir in the desiccated coconut, allow to cool. Open the egg with a fork. Preheat the oven to 160 degrees. In the meantime, mix the flour with the baking powder, add all the other ingredients and about 2 tablespoons of the beaten egg. Mix everything quickly into a dough.

Stir the remaining egg into the coconut mixture. Spread the batter into the baking pan (mine is made of silicone and therefore only needs to be rinsed with cold water), spread the drained berries on top and put the coconut mixture on top and smooth it out.

Now bake the cake for about 30-25 minutes. After about 20 minutes, put on aluminum foil, otherwise the coconut mass will be too dark. Immediately after removing the cake, pour a little coconut milk over the cake, it will be nice and juicy. Let cool down on the wire rack.