Preheat the oven to 375ºF. Place the gooseberries, orange liqueur, 3 1/2 oz of the superfine sugar and 3 1/2 oz of water in a saucepan and cook over a gentle heat for 5 minutes. If using frozen increase the time to 9 minutes. Give the mixture an occassional stir. They are ready when they have wiltedd and released their juices.
Strain the mixture, reserving both the juices and the cooked gooseberries and set aside to cool.
Place the flour, ground almonds and remaining superfine sugar in a food processor. Add the butter cubes and process the mixture until it is like coarse breadcrumbs.
Place 1/2 the flour mixture in a bowl. Add the flaked almons and coconut. Toss well and set aside.
Whizz the remaining crumbs again until they form a smooth dough. Using your fingers, press the dough into the base of the baking tin in an even layer, leaving a rim all around. Prick the base and bake for 15 minutes, until pale golden.
Spoon the strained gooseberries over the base, scatter the crumb, almond and coconut mixture on top and bake for 45-50 minutes, until golden and crisp and the juices are bubbling. Cool slightly in the tin, then remove carefully using the paper.
Simmer the reserved gooseberry juices in a small pan for a few minutes until reduced and syrupy. Cool completely.
Cut the cake into wedges, drizzle with the syrup and serve with a liberal helping of whipping cream.
Course: Afternoon tea, Cakes and pastries, Dessert