Cake with Raspberries, Blueberries, and Coconut

This cake is an ode to rolled oats. The Irish (and the English) have known for a long time that adding oats to a batter makes cookies and cakes nicely crumbly and crunchy, but the Dutch have yet to learn that. You don’t even find rolled oats among the baking products; you need to march on, a few aisles down, to the cereals. Buy a box; you’ll use it often, for the flapjacks in my Winter book, for example. Or for this cake.