Gooseberry and coconut cake
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5 from 3 votes

Gooseberry and coconut cake

A delicious and moist fruit cake made with succulent gooseberries and sweet coconut for the taste of Spring
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
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


  • Top and tail the gooseberries and mix with the 5 tbsp sugar.
  • Preheat the oven to 190°C, 375°F, gas mark 5
  • Grease an 8" cake tinCream together the butter and sugar until fluffy
  • Add the eggs and mix until smooth
  • Mix in the flour, baking powder and dessicated coconut
  • Spoon the mixture into the cake tinTop with the gooseberry and sugar mixture
  • Bake for twenty minutes
  • Sprinkle over the flaked almonds and bake for ten minutes
  • Leave to cool
  • Remove from tin and sprinkle with icing sugar


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