This adapted Jane Hornby recipe is utterly scrumptious! I used gooseberries defrosted from my freezer stash but fresh, frozen or canned berries would work just as well for this recipe. The fruit keeps the cake really lovely and moist and the crunchy buttery coconut topping brings this cake to the next level! The cake will keep for 2 days in an airtight container.
Coconut and gooseberry cake
For the cake
200g unsalted butter, very soft, plus extra for greasing
200g golden caster sugar
100g desiccated coconut
225g self-raising flour
1 tsp baking powder
100g coconut yogurt
4 large eggs
350g medium gooseberries, topped and tailed
For the coconut topping
25g desiccated coconut
1 tbsp golden caster sugar
1 tbsp butter, melted
Heat oven to 160C/140C fan/gas 3. Grease and line the base of a deep 20cm round tin with grease proof paper.
Cream together the butter and sugar. Beat in the eggs and stir in the coconut yogurt. Gently mix in the flour, baking powder and desiccated coconut with ½ tsp salt, then use an electric whisk until the mixture forms a smooth, thick cake batter – try not to over-beat it once it’s come together. Fold in three-quarters of the gooseberries and spoon into the tin.
Poke the rest of the gooseberries into the top of the cake and bake for 1 hour. As it bakes, mix together the coconut, sugar and melted butter for the topping. After 1 hour, 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.