INTRODUCTION
Mary Berry Coconut Cake Recipe! This moist and tender cake captures the essence of coconut in every bite, inspired by the renowned British baker herself.
Infused with the rich aroma of coconut and luscious icing, it’s a treat that transports you to a sunny paradise.
After several trials, I’m thrilled to share this fabulous recipe, along with helpful tips, to make your baking a breeze.
Whether for a special occasion or a sweet indulgence, this coconut cake will be a favorite in your dessert repertoire.
Treat yourself to a taste of paradise!
EQUIPMENT
- 2 x 8-inch round cake tins
- Parchment paper
- Electric mixer or hand whisk
- Large mixing bowl
- Small saucepan
- Fine-mesh sieve
- Cooling rack
- Cake tester or toothpick
- Offset spatula (optional, but helpful for icing)
- Cake stand or serving plate
MARY BERRY COCONUT CAKE RECIPE: INGREDIENTS
Ingredients for Mary Berry Coconut Cake Recipe (4 servings):
- 175g (6 oz) softened unsalted butter
- 175g (6 oz) caster sugar
- 3 large eggs, beaten
- 75g (2.6 oz) desiccated coconut
- 100g (3.5 oz) self-raising flour
- 75g (2.6 oz) all-purpose flour
- 2 tsp baking powder
- 2 tbsp milk
- 100g (3.5 oz) icing sugar
- 2-3 tbsp water
- 15g (0.5 oz) toasted coconut flakes, for garnish
With these simple ingredients, you can create a delightful coconut cake that will impress your taste buds and those of your lucky guests. Let’s get baking!
NUTRITIONAL PROFILE
Here are the approximate values for the nutritional content of the Mary Berry Coconut Cake Recipe for 1 serving:
- Calories: 400-500
- Protein: 5-8g
- Fat: 20-30g
- Fiber: 3-5g
- Sodium: 100-150mg
- Sugar: 15-20g
- Carbohydrate: 45-55g
- Cholesterol: 30-40mg
- Saturated Fat: 10-15g
- Unsaturated Fat: 10-15g
- Trans Fat: 0-1g
Please note that these are just estimates and the actual nutritional content may vary depending on the ingredients you use.
MARY BERRY COCONUT CAKE RECIPE: INSTRUCTIONS
Follow the easy steps for a delicious Mary Berry Coconut Cake Recipe:
Preheat your oven to 180°C (350°F) and grease two 20cm (8-inch) round cake tins with butter or cooking spray.
In a mixing bowl, cream together the softened unsalted butter and caster sugar until light and fluffy.
Gradually add the beaten eggs to the butter-sugar mixture beating well after each addition.
Stir in the desiccated coconut, self-raising flour, all-purpose flour, and baking powder until well combined. If the batter is too thick, add 2 tablespoons of milk to achieve a smoother consistency.
Divide the batter evenly between the prepared cake tins and smooth the tops with a spatula.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
While the cakes are baking, prepare the icing by mixing the icing sugar with 2-3 tablespoons of water to achieve a smooth, runny consistency.
Once the cakes are baked, remove them from the oven and let them cool in the tins for 5 minutes before transferring them to a wire rack to cool completely.
Once the cakes are cooled, spread a layer of icing on top of one cake, then place the other cake on top to sandwich them together.
Use the remaining icing to cover the top of the cake and sprinkle with toasted coconut flakes for a delicious finishing touch.
Slice and serve this delightful Mary Berry Coconut Cake to enjoy a taste of tropical goodness!
TIPS
1. Use Fresh Coconut: For the best flavor and texture, consider using fresh grated coconut instead of desiccated coconut if available.
2. Room Temperature Ingredients: Make sure to use room temperature butter and eggs for easier mixing and a smoother batter.
3. Don’t Overmix: When combining the dry ingredients with the wet ingredients, mix only until everything is well combined. Overmixing can result in a dense cake.
4. Check Doneness: To ensure the cakes are perfectly baked, insert a toothpick into the center; it should come out clean with no wet batter clinging to it.
5. Toasted Coconut: To add an extra layer of flavor and visual appeal, toast some coconut flakes in the oven and use them as a garnish.
6. Adjust Icing Consistency: If the icing is too thick, add a little more water; if it’s too runny, add more icing sugar until you achieve the desired consistency.
7. Add Lemon Zest: For a subtle citrus twist, you can add some lemon zest to the batter or the icing.
8. Make Ahead: The cake can be prepared a day ahead and stored in an airtight container. This allows the flavors to meld and makes it even more delicious the next day.
9. Experiment with Fillings: Get creative with fillings by adding a layer of raspberry jam or lemon curd between the cake layers for a delightful surprise.
MARY BERRY COCONUT CAKE RECIPE
Equipment
- 2 x 8-inch round cake tins
- Parchment paper
- Electric mixer or hand whisk
- Large mixing bowl
- Small Saucepan
- Fine-mesh sieve
- Cooling rack:
- Cake tester or toothpick
- Offset spatula (optional, but helpful for icing)
- Cake stand or serving plate
Ingredients
- 175 g 6 oz softened unsalted butter
- 175 g 6 oz caster sugar
- 3 large eggs beaten
- 75 g 2.6 oz desiccated coconut
- 100 g 3.5 oz self-raising flour
- 75 g 2.6 oz all-purpose flour
- 2 tsp baking powder
- 2 tbsp milk
- 100 g 3.5 oz icing sugar
- 2-3 tbsp water
- 15 g 0.5 oz toasted coconut flakes, for garnish
Instructions
- Preheat your oven to 180°C (350°F) and grease two 20cm (8-inch) round cake tins with butter or cooking spray.
- In a mixing bowl, cream together the softened unsalted butter and caster sugar until light and fluffy.
- Gradually add the beaten eggs to the butter-sugar mixture beating well after each addition.
- Stir in the desiccated coconut, self-raising flour, all-purpose flour, and baking powder until well combined. If the batter is too thick, add 2 tablespoons of milk to achieve a smoother consistency.
- Divide the batter evenly between the prepared cake tins and smooth the tops with a spatula.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- While the cakes are baking, prepare the icing by mixing the icing sugar with 2-3 tablespoons of water to achieve a smooth, runny consistency.
- Once the cakes are baked, remove them from the oven and let them cool in the tins for 5 minutes before transferring them to a wire rack to cool completely.
- Once the cakes are cooled, spread a layer of icing on top of one cake, then place the other cake on top to sandwich them together.
- Use the remaining icing to cover the top of the cake and sprinkle with toasted coconut flakes for a delicious finishing touch.
DOWNLOAD THE MARY BERRY COCONUT CAKE RECIPE
CONCLUSION
In wrapping up our Mary Berry Coconut Cake recipe, I must say it’s a true gem in the world of baking.
The combination of coconut and sponge cake creates a delicious harmony of flavors and textures that’s hard to resist. Its presentation is elegant, making it a wonderful centerpiece for any gathering.
From birthday parties to family dinners, this coconut cake is a crowd-pleaser. The icing, with its coconut infusion, add that extra touch of sweetness that completes the experience.
With easy-to-follow instructions and a few helpful tips you’ll confidently create a delightful coconut cake that’ll have everyone raving about your baking skills!
Happy baking and savoring this divine dessert.
FAQS
Q: Can I use sweetened coconut instead of desiccated coconut?
A: Absolutely! Sweetened coconut will work fine in this recipe, but keep in mind that it will add extra sweetness to the cake. To balance it out, consider reducing the amount of sugar in the recipe by 1/4 cup.
Q: Can I make this cake ahead of time?
A: Yes, you can definitely prepare this cake in advance. Bake it to perfection, let it cool completely, then wrap it snugly in plastic wrap. Store it at room temperature for up to 3 days, and it’ll still taste fresh and delicious.
Q: Can I freeze this cake?
A: Absolutely! Freezing is a great option for preserving the cake’s goodness. Once it’s baked and cooled, wrap it tightly in plastic wrap, place it in a freezer bag, and it’ll stay delectable for up to 2 months.
Q: What are some variations of this recipe?
A: Oh, the possibilities are endless! Here are a few ideas to jazz up this coconut delight:
- Add 1/2 cup of shredded coconut to the batter for an extra texture boost.
- For a tropical twist, throw in 1/2 cup of chopped dried pineapple.
- Craving chocolate? Mix in 1/2 cup of cocoa powder for a heavenly chocolate coconut cake.
And don’t forget, you can also make this delectable treat as cupcakes! Line a muffin tin with paper liners and bake them for 20-25 minutes – perfect bite-sized delights! Enjoy experimenting with these variations and treat your taste buds to coconut heaven!
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