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 (we used Rachel's), plus more to serve (optional)
4 large eggs
350g medium gooseberries, topped and tailed
25g desiccated coconut
1 tbsp golden caster sugar
1 tbsp butter, melted
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.