Coconut gooseberry cake with crunchy coconut topping

It was a lovely warm weekend and a particularly fruitful one for gooseberry bakes :). This time, it’s a coconut gooseberry cake made with yoghurt and finished with a crunchy coconut topping. Since this is a creamed butter cake, it’s important to follow the method carefully for the best result. Highly recommended!

Ingredients for the coconut gooseberry cake:

• 200 g butter
• 170 g caster sugar
• 4 large eggs
• 100 g desiccated coconut
• 220 g plain flour
• 2 teaspoons baking powder
• 100 g natural yoghurt
• 350 g gooseberries, topped and tailed

All ingredients should be at room temperature. Sift together the flour and baking powder and set aside.

In the bowl of a stand mixer, cream the butter and sugar until pale, light and fluffy. Add the eggs one at a time, beating well after each addition until fully incorporated. Add the sifted flour mixture, desiccated coconut and yoghurt. Fold together with a spatula only until combined; do not overmix. Add the gooseberries and gently stir through the batter.

Line the base of a 23 cm springform tin with baking parchment. Transfer the batter into the prepared tin and level the surface.

Bake at 160°C for approximately 50–60 minutes, until the cake is almost fully baked. The centre should be mostly set and no longer appear liquid, allowing the cake to be safely pulled out on the oven shelf. Carefully slide the cake out slightly and sprinkle the coconut topping evenly over the surface. Return to the oven and bake for a further 15–20 minutes, or until fully baked and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely.

Ingredients for the coconut topping:

• 25 g desiccated coconut
• 1 tablespoon sugar
• 1 tablespoon melted butter

Mix all the topping ingredients together until combined.

Enjoy!

Recipe adapted from Good Food.