A great way to use up a glut of gooseberries! This recipe comes from bbcgoodfood.com/recipes/gooseberry-coconut-cake but I have some suggestions. We didn’t have coconut yoghurt so I used creamed coconut instead of butter and normal yoghurt and it came out lovely (very coconuty so we might add more gooseberries next time). I guess if you wanted a dairy free cake you could use creamed coconut and coconut yoghurt. I also chose to use two loaf tins rather than a round cake tin so you can slice it like American pound cake.
200g unsalted butter or creamed coconut, very soft
200g golden caster sugar
100g desiccated coconut
225g self-raising flour
1 tsp baking powder
100g coconut yogurt (if you use creamed coconut above you can use normal yoghurt)
4 large eggs
350g medium gooseberry, topped and tailed
Heat oven to 160C/140C fan/gas 3. Grease a deep 20cm round tin, or two loaf tins, and line the base and sides with baking parchment.
Put all the cake ingredients, except the gooseberries, in a large bowl with ½ tsp salt, then mix everything to a smooth, thick cake batter – try not to overmix once it’s come together.
Fold in three-quarters of the gooseberries, spoon into the tin and level the top.
Poke the rest of the gooseberries into the top of the cake (see below) and bake for 1 hour.
As it bakes, mix together the coconut, sugar and melted butter for the topping.
After 1 hour, quickly whip the cake from the oven, scatter over the topping and continue baking for 15-20 mins, or until the cake is golden and risen, and a skewer inserted into the middle comes out clean.
Will keep for 2 days in an airtight container.