Gooseberry and coconut cake
Gooseberry and coconut cake
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

A delicious and moist fruit cake made with succulent gooseberries and sweet coconut for the taste of Spring

Course: Dessert
Cuisine: British
Keyword: cake
Servings: 8
Author: Alison Maclean
  • 125 g 4½oz butter
  • 125 g 4½oz caster sugar,
  • 3 large eggs
  • 75 g 2¾oz plain flour
  • 75 g 2¾oz dessicated coconut
  • ¾ tsp baking powder
  • 350 g 12oz gooseberries
  • 5 tbsp caster sugar
  • 35 g 1¼oz flaked almonds
  • icing sugar for dusting
  1. Top and tail the gooseberries and mix with the 5 tbsp sugar.
  2. Preheat the oven to 190°C, 375°F, gas mark 5
  3. Grease an 8" cake tinCream together the butter and sugar until fluffy
  4. Add the eggs and mix until smooth
  5. Mix in the flour, baking powder and dessicated coconut
  6. Spoon the mixture into the cake tinTop with the gooseberry and sugar mixture
  7. Bake for twenty minutes
  8. Sprinkle over the flaked almonds and bake for ten minutes
  9. Leave to cool
  10. Remove from tin and sprinkle with icing sugar
Recipe Notes

A delicious sponge cake with the tartness of gooseberries and the sweetness of coconut making a fabulous tea time treat