Gooseberry coconut cake....

I love gooseberries, their sharp taste. They always remind me of my childhood too, of those hot summers spent at my Nan's. Surprisingly, even though, 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 usually cost a fortune!

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 it all, for trying not to throw away anything. 

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...

Ingredients:

- 200 g unsalted vegan butter, very soft (like Flora)
- 200 g caster sugar
- 100 g desiccated coconut
- 225 g self-raising flour
- 1 teaspoon baking powder
- 100 g coconut yogurt
- 4 chia or flax eggs eggs (4 tablespoons ground chia/flax seeds with 180 ml water, whisked until thick and foamy)
- 350 g gooseberries, topped and tailed (I used 420 g of gooseberries, as I wanted more fruit in my cake)
- 1/2 teaspoon salt

Topping:
- 25 g desiccated coconut
- 1 tablespoon caster sugar
- 1 tablespoon butter, melted

Method:

- 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, then spoon the batter 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. - The cake will keep for 2-3 days in an airtight container.


Smacznego!


You may also like:

            

Have you made any of my recipes? Tag @anulaskitchen on Instagram and hashtag it #anulaskitchen