GOOSEBERRY COCONUT CAKE
Creamy coconut complements tart fruit really well. The gooseberries disappear into the cake batter keeping the sponge extra moist
Provided by Jane Hornby
Categories Afternoon tea, Dessert
Time 1h30m
Yield Cuts into 12 slices
Number Of Ingredients 11
Steps:
- 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.
- 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.
Nutrition Facts : Calories 376 calories, Fat 24 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 23 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
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