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