1. Preheat oven to 180°C
2. Lightly brush two x 20cm shallow round cake pans with melted butter and line bases with non-stick baking paper.
3. Combine in a bowl the butter and caster sugar. Beat with electric beaters until mixture is pale and creamy.
4. Add eggs one at a time beating well after each addition.
5. Stir and fold the flour and 250g sour cream alternatively into the butter mix using a metal spoon. Then add the coconut.
6. Divide mixture evenly into the two pans and smooth out the surfaces.
7. Bake together on the middle shelf of the oven for 20-30 minutes or until golden and when tested by inserting a skewer into the cakes the skewer comes out clean.
8. Stand cakes in pans for 5 minutes before turning out onto wire racks remove baking paper then turn cakes upright to cool completely.
9. Make filling by combining 180g sour cream and icing sugar in a bowl.
10. To assemble cakes trim the top of the bottom cake if necessary to enable the cakes to sit together.
11. Spread the bottom cake with jam and top with cream mixture place top cake into position.
12. Finish cake with a dusting of icing sugar and fresh mixed berries.
    

Shield cakes with a piece of foil placed lightly over the tops if the cakes are browning quickly and not yet cooked.