8.82 oz fresh mixed berries (sprinkle with sugar and chill)
Cream cheese icing:
1.76 oz butter, softened
8.82 oz cream cheese
5.29 oz icing sugar
Preheat oven to 180 degrees. Grease and line 2 x 18 cm spring-form baking tins.
Using a mixer, beat butter and sugar until thick and pale. Add eggs one at a time, beating well. Add sour cream and lemon juice and beat to combine.
In a separate bowl, sift together SASKO CAKE WHEAT FLOUR, baking powder, bicarbonate of soda and salt. Fold through the flour mixture and coconut, mix to combine.
Divide the batter between the 2 tins and bake for 45-50 minutes or until cooked when tested with a skewer.
Leave to cool completely.
In a bowl, mix together the mascarpone, vanilla and berries. Cut each cake in half, place one layer on a cake stand and spread with a third of the mascarpone, top with a second layer and repeat with remaining cake and mascarpone, finishing with a layer of cake.
Mix butter, icing sugar and beat until pale. Add cream cheese and beat until smooth.
Using a palette knife, spread the cream-cheese frosting all over the cake.