Gooseberry coconut cake

Gooseberry coconut cake

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(18 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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snakeyfly's picture
27th Jun, 2014
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.
18th Jun, 2014
p.s. As previous comments, it did take longer to cook but my gooseberries didn't sink though.
18th Jun, 2014
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!
18th Jun, 2014
Made this last weekend - using home grown gooseberries. Everyone in the family tried it and loved it too. You do not taste obvious Gooseberry - just a tart tang. Yes I found most of the gooseberries had sunk, and I also found that it took about another 25 minutes to cook in my fan oven. I also bought small tubs of yogurt as then what you don't need will keep better - maybe even for another cake this weekend (half size this time maybe)
12th Jun, 2014
Made this last night with gooseberries I'd picked on Sunday. So easy to make although the gooseberries all appear to have sunk - even the ones you poke into the top! Took longer to cook in my fan over - by about 20 mins but smells wonderful and although I've not yet tasted it, the slices I have cut look wonderfully moist! - feedback was this this cake was wonderful!


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