Gooseberry coconut cake
Ingredients
- 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 gooseberry, topped and tailed
- 25g desiccated coconut
- 1 tbsp golden caster sugar
- 1 tbsp butter, melted
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