Preheat the oven to 180C/350F/gas mark 4 Grease a deep 8 inch ring tin.
Grease the ring tin. Soak the currants in boiling water for 20 minutes. Beat together the sugar and sour cream then beat in the oil and rosewater. Drain the currants (reserve the water) and add the currants to the mixture. Stir in the coconut. Sift the flour, baking powder and cinnamon together, then fold this into the sugar-cream-mixture, with 90-125ml/3-4 fl oz of the currant-soaking water. Pour into the tin and level the top. Bake for 45 minutes. Allow to cool before turning out of the tin. For extra flavour the cake can be spread with thin simple icing.
