Summer berry shortbread cake

Ingredients

• 175g/6oz plain flour, plus extra for dusting
• 100g/3½oz unsalted butter, chilled, cut into pieces, plus extra for greasing
• ¼ tsp fine sea salt
• 40g/1½oz desiccated coconut
• 2 tbsp golden caster sugar
• 1 free-range egg yolk (reserve the white for the cake)
• ½ tsp vanilla extract
• 50g/1¾oz raspberries
• 50g/1¾oz jam sugar
• 175g/6oz unsalted butter
• 150g/5½oz plain yoghurt
• 3 free-range eggs
• 150g/5½oz plain flour
• ¼ tsp fine sea salt
• 2 tsp baking powder
• 175g/6oz golden caster sugar
• 100g/3½oz desiccated coconut
• 75g/2½oz raspberries
• 75g/2½oz blueberries
• 100g/3½oz flaked almonds

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