Place flour, sugar, butter, coconut, bananas, eggs and half the can of boysenberries into a food processor and blend untill all combined.
Pour into cake tin and bake at 200C for around 30 minutes.
Place the other half can of boysenberries into a small pan and boil until a syrupy consistency is achieved (about ten minutes but watch it as it can burn quickly).
Allow cake to cool then pour over syrup.
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