Put the butter, sugar, self-raising flour, baking powder and eggs in a large bowl and mix using an electric whisk until smooth.
Add the desiccated coconut and fold it in.
Dust the berries with a little flour (to stop them sinking), then add to the bowl and fold in carefully.
Grease two 7 inch cake tins, pour half the cake batter into each one.
Bake at 180 degrees for 20-25 minutes until golden brown, firm on top, and a cake tester comes out clean from the centre.
Remove from the oven, allow to cool for 5 minutes in the tins, then turn out of the tins onto racks to cool completely.
Whisk the cream for around 5 minutes until it reaches the soft peak stage. Stir in the extra fruit.
Spread the fruit and cream on top of one of the layers, then add the second on top.
Place the remaining berries on top and dust with icing sugar.