Food

Gooseberry (Nellikai) coconut cake

Ingredients

  • 200g unsalted butter, very soft, plus extra for greasing
  • 200g golden caster sugar
  • 100g desiccated coconut
  • 225g self-raising flour
  • 1 tsp baking powder
  • 100g coconut yogurt
  • 4 large eggs
  • 350g medium gooseberry  topped and tailed

For coconut topping

  • 25g desiccated coconut
  • 1 tbsp golden caster sugar
  • 1 tbsp butter melted

Method

  1. Heat oven to 160C/140C fan/gas 3. Grease a deep 20cm round tin 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 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.
  2. Poke the rest of the gooseberries into the top of the cake and bake for 1 hr. As it bakes, mix together the coconut, sugar and melted butter for the topping. After 1 hr, 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.

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