Gooseberry coconut cake....

I love gooseberries, their sharp taste. They always remind me of my childhood too :) Of hot summers spent at my Nan's. Surprisingly, even tho gooseberries are in season now, it's quite difficult to buy them here in Ireland, and if you're lucky enough to get them they cost a fortune! (something around €2,50 for 300 g small little box). I was very lucky to receive a bag full of it! Almost 3,5 kg! And all for free - how good it is to know people who have their own gardens and actually grow fruit and vegetables :)
But getting such a great present is a blessing and kind of a problem too - what to do with it all?! I'm known for NOT wasting my food, for using all, for trying not to throw away anything. So... After some browse online I found some really interesting recipes on the Good Food website. The below is a first result of me using the little, green jewels ;) Next in line was almond & gooseberry tray bake, quickly followed by the delicious gooseberry jam (don't worry - those recipes will be here soon!), the rest was topped and tailed and off to the freezer.
I loved this cake - combination of coconut and gooseberries is perfect! The crunchy top brings another texture and makes the cake more fun :)

How to make it...

- 200 g unsalted butter, very soft
- 200 g caster sugar
- 100 g desiccated coconut
- 225 g self-raising flour
- 1 teaspoon baking powder
- 100 g coconut yogurt
- 4 eggs
- 350 g gooseberries, topped and tailed (I used 420 g of gooseberries, as I wanted more fruit in my cake)
- 1/2 teaspoon salt
- 25 g desiccated coconut
- 1 tablespoon caster sugar
- 1 tablespoon butter, melted

Heat oven to 160 C / 140 C fan assisted. Grease a deep 20 cm round tin and line the base and sides with baking parchment. Put all the cake ingredients, except the gooseberries, in a large bowl and use electric beaters to mix everything to a smooth, thick cake batter – try not to over beat once it’s come together. Fold in three-quarters of the gooseberries, spoon into the tin and level the top. Place the rest of the gooseberries into the top of the cake and bake for 1 hour. As it bakes, mix together the coconut, sugar and melted butter for the topping. After 1 hour, quickly take the cake from the oven, scatter over the topping and continue baking for 15-20 minutes, 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.


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