Gooseberry Coconut Cake Recipes

GOOSEBERRY COCONUT CAKE

Gooseberry coconut cake image

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

Provided by Jane Hornby

Categories Afternoon tea, Dessert

Time 1h30m

Yield Cuts into 12 slices

Number Of Ingredients 11

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
100g coconut yogurt (we used Rachel's), plus more to serve (optional)
4 large eggs
350g medium gooseberry , topped and tailed
25g desiccated coconut
1 tbsp golden caster sugar
1 tbsp butter , melted

Steps:

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.
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.

Nutrition Facts : Calories 376 calories, Fat 24 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 23 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium

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