Peach-Blueberry-Coconut Cake

Ingredients:
180g butter, softened
150g caster sugar
250g self-raising flour
pinch of salt
4 eggs
1 tsp vanilla extract 
1/2 cup grated coconut (fresh or frozen)                 
50 ml sour cream 
50 ml fresh milk

1 peach, remove stone and sliced 
a handful of blueberries 
slivered almonds or almond flakes

 Note:  If you are using desiccated coconut, add extra 50 ml sour cream or milk
           You can replaced peach with nectarines or pears or strawberries.

• Preheat oven to 170°C.  Grease a 20cm round pan and line the base with baking paper.
• Sift flour together with salt.  Set aside.
• Combine sour cream and milk in a jug.  Set aside.
• If you are using frozen grated coconut, defrost it and set aside.
• Beat butter with an electric mixer for about a minute and gradually add in sugar.  Beat until light and fluffy.
• Add in eggs, one at a time, beating until just combined between additions. Then add in vanilla extract.
• Fold in flour and grated coconut, alternately with sour cream and milk mixture,  beginning and ending with flour.  
• Pour batter into the prepared pan.  Gently place fruits on the batter and scatter slivered almonds over.
• Bake for about 1 hour or until a wooden skewer comes out clean when inserted into the centre of the cake. (I baked mine for about 1 hr 15 min)
• Leave the cake in the pan for 10 minutes before turning onto a wire rack to cool.