Coconut Pound Cake with Raspberry Syrup

• 250g PHILADELPHIA Block Cream Cheese, softened
• 200g butter, softened
• 1 1/2 cups caster sugar
• 2 teaspoons vanilla essence
• 4 eggs
• 1 1/2 cups self raising flour, sifted
• 1 cup coconut

Raspberry Syrup

• 3/4 cup caster sugar
• 1/3 cup balsamic vinegar
• 1/4 cup water
• 2 cups raspberries, fresh or thawed frozen
• 1 cup raspberries, fresh or frozen (extra)

1. BEAT the PHILLY, butter, sugar and vanilla essence with an electric mixer until pale, thick and creamy. Gradually beat in one egg at a time. Fold the sifted flour and coconut through the mixture.
2. POUR the batter into a greased and lined 23cm square tin. Bake at 180ºC for 1 hour and 10 minutes or until skewer comes out clean. Cool cake slightly on wire rack.
3. COMBINE the sugar, balsamic vinegar and water in a saucepan over a high heat and bring to the boil. Continue to boil gently for about 10 minutes or until the syrup has thickened slightly. Add the raspberries and stir rapidly until combined. Bring the syrup back to the boil then simmer for 5 minutes. Allow to cool.
4. TO SERVE, pour the syrup over the cake and top with remaining raspberries.