Gooseberry Cake with Coconut
Taste summer in every bite of this delicious Gooseberry Cake with Coconut! Sweet and zingy gooseberries combined with the crunch of coconut topping - it's a match made in heaven. Enjoy a slice with a dollop of coconut yogurt - you won't regret it!
Ahhh… Gooseberry cake with coconut, one of my all time favorites! It is a sweet and sour combination like no other, and everything it needs is just a few simple ingredients and a bit of patience.
The smell of this cake as it bakes is heavenly. The melted butter and sugar toping and the delicious mix of gooseberries are all enhanced by the accompaniment of the coconut. I could hardly contain myself until it was ready!
This cake is worth the wait. Moist and fluffy on the inside, and with the perfect amount of sweetness from the coconut topping, it’s a delight for the taste buds. Top it off with a cup of yogurt or some vanilla ice cream and you’ll be in for an amazing treat!
Gooseberry cake with coconut is undoubtedly a beloved dessert for sure. Bring it to your next gathering and it is sure to be a crowd pleaser.
Why You’ll Love This Gooseberry Cake with Coconut Recipe
These are all the reasons I'm loving this Gooseberry Cake with Coconut recipe:
It's delicious: This delightful, fruity cake is bursting with sweet, tart flavour. The gooseberries blend perfectly with the moist, coconut topping, creating a truly irresistible combination.
It's easy to make: With just a few simple ingredients and steps, you can quickly whip up a delicious gooseberry cake with coconut topping. The recipe is so simple that even beginners can make it without any fuss.
It's healthy: Not only is this delicious cake packed with flavour, it's also full of healthy nutrients. The combination of the natural sugars from the gooseberries and the creamy coconut topping make this a guilt-free treat.
Gooseberry Cake with Coconut
Taste summer in every bite of this delicious Gooseberry Cake with Coconut! Sweet and zingy gooseberries combined with the crunch of coconut topping - it's a match made in heaven. Enjoy a slice with a dollop of coconut yogurt - you won't regret it!
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
For the coconut topping
- 25g desiccated coconut
- 1 tbsp golden caster sugar
- 1 tbsp butter, melted
Instructions
- Step 1: Preheat your oven to 160C/140C fan/gas 3. Grease a deep 20 cm round tin and line the bottom and sides with baking parchment. Take a large bowl and add the cake 'ingredients', excluding the gooseberries, with ½ teaspoon of salt, then use an electric mixer to blend all of them into a thick, smooth cake batter - be careful not to overmix once everything is combined. Gently fold in three-quarters of the gooseberries, then transfer the mixture into the tin and level the surface.
- Step 2: Insert the remaining gooseberries into the top of the cake and bake for 1 hour. Meanwhile, stir together the coconut, sugar and melted butter for the topping. Immediately remove the cake from the oven after 1 hour and sprinkle the topping over it. Bake for an additional 15-20 minutes or until the cake is golden brown and rises and the skewer inserted comes out clean. Store in an airtight container and it will last up to 2 days.
