Our blueberry-gooseberry coconut cake has a wonderful full body yet delicate texture with a nice spring to it when pressed with your fork. It is delicious, overwhelming your taste buds with its unique tanginess ensuring that that first piece is never enough. Combined with fresh cup of coffee and you are are on cloud nine, and if you prefer tea, or even a glass of cold milk, that would probably be nirvana too!
2/3 cup canola oil
1 1/2 cup brown sugar
3/4 cup pureed ripe gooseberries
1/2 cup plain yogurt
2 1/2 cups whole wheeat flour
1/4 cup unsweetened shredded coconut
1/2 cup blueberries
In an appropriate large mixing bowl, combine the first 5 items from the ingredients list and mix at medium speed for approximately 3 minutes. Add remaining items from the ingredients list and mix until smooth or when everything is blended. Prepare cake pan of your choice by greasing with some margarine or butter, sprinkling a tablespoon of flour and by manipulating the pan side to side to evenly coat all sides of cake pan. Pour the mixture into cake pan meanwhile, preheat oven to 350*F. Bake for 1 hour or until a toothpick probe comes out clean when inserted into middle of the cake.
Prepare icing in another appropriate smaller bowl. Combine margarine, milk, sugar, vanilla extract and blend until thick enough to spread. Coat cake top when sufficiently cooled.
1tsp vanila extract
1 cup icing sugar