Gooseberry Coconut Cake

moist delicious cake with a crunchy topping
Moist delicious cake with a crunchy topping
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Ingredients

Adjust Servings:
200g Butter unsalted, very soft, plus extra for greasing
200g Caster sugar golden
100g Coconut desiccated
225g Self-rising flour
1 tsp Baking powder
100g Yogurt coconut , plus more to serve (optional)
4 Large eggs
½ tsp Salt
350g Gooseberries medium, topped and tailed
For the coconut topping
25g Coconut desiccated
1 tbsp Caster sugar golden
1 tbsp Butter melted

Nutritional information

376
calories
24g
fat
36g
carbohydrates
5g
protein
23g
sugar
4g
fiber
Ingredients
  • For the coconut topping

Gooseberry Coconut Cake

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This Gooseberry Coconut Cake recipe is a deliciously moist cake which combines two fab flavors – gooseberry and coconut! I love to make this cake when I’m going to visit friends or family. It always goes down a treat! It’s a good cake to bake the day before too because it keeps well in an airtight container. 

This cake is super simple to make too. Simply mix all the ingredients together to make a smooth batter. Transfer the batter to a baking pan and press the gooseberries into the top. Bake for an hour and then add a coconut sugar topping to the cake and bake for a further 20 minutes. Then, enjoy!

To make Gooseberry Coconut Cake, you will need the following ingredients:

Ingridiens for Gooseberry Coconut Cake

So, how to make Gooseberry Coconut Cake?

Steps to make Gooseberry Coconut Cake

1
Done
5

Heat the oven and prepare a tin

Preheat the oven to 320 °F. Line an 8 inch baking pan with parchment paper.

2
Done
3

Combine all ingredients except gooseberries

Combine the butter, sugar, coconut, flour, baking powder, yogurt, eggs and salt. Beat with an electric mixer until you have a smooth cake batter.

3
Done
2

Mix in the gooseberries

Gently mix through ¾ of the gooseberries.

4
Done
2

Put the batter in the cake tin

Spoon the cake batter into the prepared baking pan and make sure the top is level.

5
Done
1

Press the remaining gooseberries into the batter

Push the remaining gooseberries into the top of the cake batter.

6
Done
45

Bake

Bake for 45 mins.

7
Done
2

Make the topping

While the cake is cooking, combine the coconut, sugar and melted butter.

8
Done
15

Top the cake

After an hour, quickly remove the cake from the oven and sprinkle on the topping. Return the cake to the oven and continue baking for another 15-20 mins until golden on top and a toothpick inserted into the middle comes out clean.

9
Done

Serve

Serve with a cup of your favorite tea or coffee.

This Gooseberry Coconut Cake is a moist, delicious cake with a crunchy topping you won’t be able to resist! Try it out soon and don’t forget to tag your baking posts with #cookmerecipes.

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Total Reviews: 1
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