Gooseberry coconut cake

• unsalted butter↗200g g

  very soft, plus extra for greasing

• golden caster sugar↗200g g
• desiccated coconut↗100g g
• self-raising flour↗225g g
• baking powder↗1 tsp tsp
• coconut yogurt↗100g g

  (we used Rachel's), plus more to serve (optional)

• large eggs↗4
• medium gooseberries↗350g g

  topped and tailed

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

  melted

Step-by-step instructions

1. 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 overbeat once it’s come together. Fold in three-quarters of the gooseberries, spoon into the tin and level the top.

2. 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.