Gooseberry coconut cake

Gooseberry coconut cake

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(19 ratings)

Prep: 10 mins Cook: 1 hr, 20 mins


Cuts into 12 slices
Creamy coconut complements tart fruit really well. The gooseberries disappear into the cake batter keeping the sponge extra moist

Nutrition and extra info

  • Freezable

Nutrition: per slice

  • kcal376
  • fat24g
  • saturates16g
  • carbs36g
  • sugars23g
  • fibre4g
  • protein5g
  • salt0.6g
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  • 200g unsalted butter, very soft, plus extra for greasing
  • 200g golden caster sugar
  • 100g desiccated coconut
  • 225g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100g coconut yogurt (we used Rachel's), plus more to serve (optional)



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 4 large eggs
  • 350g medium gooseberry, topped and tailed



    The size of large grapes, but with a more spherical shape, gooseberries are related to the…

For the coconut topping

  • 25g desiccated coconut
  • 1 tbsp golden caster sugar
  • 1 tbsp butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…


  1. Heat oven to 160C/140C fan/gas 3. Grease a deep 20cm round tin and line the base and sides with baking parchment. Put all the cake ingredients, except the gooseberries, in a large bowl with ½ tsp salt, then use electric beaters to mix everything to a smooth, thick cake batter – try not to overbeat once it’s come together. Fold in three-quarters of the gooseberries, spoon into the tin and level the top.

  2. Poke the rest of the gooseberries into the top of the cake and bake for 1 hr. As it bakes, mix together the coconut, sugar and melted butter for the topping. After 1 hr, quickly whip the cake from the oven, scatter over the topping and continue baking for 15-20 mins, or until the cake is golden and risen, and a skewer inserted into the middle comes out clean. Will keep for 2 days in an airtight container.

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Comments, questions and tips

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29th Apr, 2020
I followed this pretty much to the letter, other than not being able to get coconut yogurt so used plain. It definitely needs more baking time than advised and didn’t add the topping as I’d left over water icing from empire biscuits which after adding some of the gooseberry juice to loosen it and a couple of teaspoons of desiccated coconut drizzled that on top when cool. BUT on cutting open the cake found a soggy bottomed cake where most of the fruit had sunk to. Waste of gooseberries as had to cut of the bottom and fruit to rescue anything that would be nice to eat.
18th Aug, 2018
This is a magnificent cake! I’ve made it three times now and each one has turned out fantastically well. I agree with most of the other reviews that it needs a little extra time than stated in the recipe, this will vary on your oven but I’d say an extra 20-30 minutes is needed. It’s not over sweet, which is a good thing, but definitely not bland. It goes wonderfully with a clotted cream type ice-cream. I haven’t had any problems with the recipe’s method, it isn’t heavy or dense, rather it’s moist, rich and has a wonderful texture. Use good eggs to get a luxurious golden colour. The gooseberries sit perhaps in the lower ⅔ of the cake and don’t all clump at the bottom, no special technique required. Give this cake a try, you won’t regret it.
Linda Beazley
29th Jun, 2018
I was disappointed with this cake and regretted the waste of my precious gooseberries. The cake barely tasted of gooseberries and was bland. It’s ok for hungry husbands to accompany a cup of tea.
10th Aug, 2017
I made this today! Delicious still warm with ice cream! I used Greek natural yoghurt from my 'fridge as I forgot to buy coconut yoghurt, but just as nice as plenty of coconut in cake and topping. My gooseberries from my garden were red and very ripe giving colour and juicy flavour. I needed to bake for about half an hour longer after adding the topping until skewer came out clear, but obviously ovens vary. I will use this recipe again!
14th Jul, 2017
Easy cake to make and delicious. Only used 200g gooseberries (all I had!!) Recommend
missflops's picture
9th Jul, 2017
This really is a delicious cake. I am not fond of using the "all in one" method, as I've often found it results in a heavy, dense cake. For that reason, I made this cake using the traditional creaming method and whoopee, a light and dreamy cake. The gooseberries did not sink at all, but remained scattered equally through the cake, their tartness balancing beautifully with the sweetness of the coconut. I stirred all the gooseberries through the cake mix at the same time, to no ill effect. It took 1 hour 15 minutes to cook in the baking oven of my Aga. I served it, as suggested, with the coconut yogurt and it was yummy. I would think that creme fraiche would work equally as well. I will definitely be baking this again, let's hope our gooseberry bush can yield another 350g of fruit. !!
22nd Jun, 2015
Dangerously delicious cake - brilliant new way to help use up a gooseberry glut.
22nd Sep, 2014
Made this. Followed time suggested. Soggy middle and undercooked. It fell to bits. Not to waste it. I froze it in portions and ate a pudding. Yummy.
snakeyfly's picture
8th Aug, 2014
Made this for the village carnival tea pavilion and it was so popular, I had people searching for me to get the recipe! Gooseberries didn't sink in mine and gave a lovely tang to complement the coconut......a sure winner every time!
30th Jun, 2014
I have not tried this cake yet but as you are all saying the gooseberries are sinking, try coating them in coconut before you fold them in, it works with cherry & coconut cake and the cherries do not sink. Just a thought.


24th Jul, 2014
Do you need to use coconut yoghurt in this recipe or would a plain natural yoghurt be a reasonable substitute?
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