Preheat the oven to 190C/375F/gas mark 5
Use a 15cm/6 inch cake tin.
Grease and line the tin. Cream butter and sugar until light. Beat in the sour cream. Sift the flour and carob and mix in the coconut and almonds. Fold the sifted ingredients into the creamed mixture with the golden syrup. Add the vanilla. Turn the mixture into the tin. Bake in the centre of the oven for 50 minutes or until a warm knife inserted comes out clean. Allow to shrink slightly before turning out on to a wire tray to cool.
