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  • BBC Easycook

    GLORIOUS... GOOSEBERRIES

    Apr 28, 2022 5 minutes

    Gooseberry coconut cake

    The gooseberries almost disappear into the sponge batter to make this extra moist.

    ■ Cuts into 12 slices ■ Prep 10 mins

    ■ Cook 1 hr 20 mins VEGETARIAN FREEZABLE

    200g unsalted butter, at room temperature, plus extra for the tin
    200g golden caster sugar
    100g desiccated coconut
    225g self-raising flour
    1 tsp baking powder
    100g coconut yogurt, plus more to serve (optional)
    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 the oven to 160C/140C fan/gas 3. Butter a deep 20cm round tin and line the base and side with parchment. Put all the cake ingredients, except the gooseberries, in a large bowl with ½ tsp salt, then use electric beaters to mix to a smooth, thick cake batter – try not to overbeat once it’s come together.

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