GOOSEBERRY AND COCONUT CAKE

I used up the last of the frozen gooseberries which have been such a fantastic gift.  This cake is delightful as the coconut mingles with the plump, tangy gooseberries with a hint of orange to finish it off.

Serves 12

Ingredients

150g butter, softened

150g caster sugar

3 eggs

100g desiccated coconut, plus 1 Tbsp for topping (frozen worked perfectly)

100g flour

1 tsp baking powder

450g gooseberries, top and tailed

5 Tbsp sugar

1 orange, zest and juice

Method

Preheat the oven 180C

Grease and line a round 20cm baking tin.

Place the gooseberries, 5 Tbsp sugar and zest and juice of the orange into a bowl and toss to combine. Set aside until later.

Cream the butter and sugar until light and creamy.

Add the eggs one at a time, beating well after each addition (if the mixture splits it will come back when you add the dry ingredients).

Add the dry ingredients and gently mix until combined.

Pour the batter into the prepared tin and even out.

Add the remaining 1 Tbsp coconut to the gooseberries. Stir to combine.

Scatter the gooseberry mixture over the cake.

Bake for 30-40 minutes or until the cake is golden and the cake feels firm to the touch.

Cool in the tin for 20 minutes before removing.

Enjoy.