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1. Heat oven to 350 degrees. Butter a 10-inch springform
ring mold, and sprinkle flaked
coconut around its bottom and sides. Soften marzipan
by heating it in a microwave oven,
10 to 15 seconds.
2. In a food processor, combine marzipan, 8 ounces butter,
the sugar and coconut extract.
Process until mixture is very smooth. With processor
running, break eggs one at a time
through the feed tube. Stop processor and sprinkle cake
flour, baking powder, baking soda
and salt evenly over batter. Process again until mixture
is smooth, making sure there are no
lumps in batter.
3. Pour mixture into prepared baking pan. Bake until surface
is golden brown and a toothpick
inserted in center comes out clean, 40 to 50 minutes.
Remove from oven, and allow to cool
in pan until slightly warm.
4. To release cake from pan, remove springform ring. Holding
a cake plate over the center
tube of pan, invert cake so that it falls onto plate.
Fill center of cake with berries and scatter
remainder around perimeter of cake. Pass confectioners'
sugar through a small sieve and
sprinkle over cake and fruit. Serve immediately.
