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:
Preheat the oven to 320 °F. Line an 8 inch baking pan with parchment paper.
Combine the butter, sugar, coconut, flour, baking powder, yogurt, eggs and salt. Beat with an electric mixer until you have a smooth cake batter.
Gently mix through ¾ of the gooseberries.
Spoon the cake batter into the prepared baking pan and make sure the top is level.
Push the remaining gooseberries into the top of the cake batter.
Bake for 45 mins.
While the cake is cooking, combine the coconut, sugar and melted butter.
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.
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.
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