This cake is delightful as the coconut mingles with the plump, tangy gooseberries, with a hint of orange to finish it off.
Serves 12
Ingredients
150g butter, softened
150g caster sugar
3 eggs
100g desiccated coconut, plus 1 Tbsp for topping
100g flour
1 tsp baking powder
450g gooseberries, top and tailed
5 Tbsp sugar
1 orange, zest and juice
Preheat the oven to 180degC
Grease and line a round 20cm baking tin.
Place the gooseberries, 5 Tbsp sugar and zest and juice of the orange into a bowl and toss to combine. Set aside until later.
Cream the butter and sugar until light and creamy.
Add the eggs one at a time, beating well after each addition (if the mixture splits it will come back when you add the dry ingredients).
Add the dry ingredients and gently mix until combined.
Pour the batter into the prepared tin and even out.
Add the remaining 1 Tbsp coconut to the gooseberries. Stir to combine.
Scatter the gooseberry mixture over the cake.
Bake for 30-40 minutes or until the cake is golden and the cake feels firm to the touch.
Cool in the tin for 20 minutes before removing.
Enjoy.
