Gooseberry coconut cake

Gooseberry coconut cake

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(14 ratings)

Prep: 10 mins Cook: 1 hr, 20 mins

Easy

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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Ingredients

  • 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

    Yogurt

    yog-ert

    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
    Gooseberry

    Gooseberry

    gooz-bear-ree

    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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  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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LyndaJP
10th Aug, 2017
0.05
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!
michelle43
14th Jul, 2017
5.05
Easy cake to make and delicious. Only used 200g gooseberries (all I had!!) Recommend
missflops
9th Jul, 2017
5.05
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. !!
lizleicester
22nd Jun, 2015
5.05
Dangerously delicious cake - brilliant new way to help use up a gooseberry glut.
homemadebread
22nd Sep, 2014
3.8
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
snakeyfly
8th Aug, 2014
5.05
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!
davidscricketwidow
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.
snakeyfly's picture
snakeyfly
27th Jun, 2014
5.05
This is so easy to make and will go down a treat! Unlike others, my gooseberries didn't sink, but I agree that it needs about 10 minutes more than the hour recommended. i am not a baker, but the success of this has inspired me to make more cakes.
brazenh
18th Jun, 2014
3.8
p.s. As previous comments, it did take longer to cook but my gooseberries didn't sink though.
brazenh
18th Jun, 2014
3.8
Made this with a mix of red & green gooseberries out of the garden. missed off the topping to keep down the calorie count! but really enjoyed the taste.An excellent use of gooseberries. Did you say it stores for up to 2 days, don't think so!

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rebekkamcilwaine
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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