Hey there, fellow bakers! I can’t wait to share my all-time favorites’ recipe for a mouthwatering Mary Berry Coconut Cake Recipe with you.
If you have a fondness for the gentle sweetness and tropical essence of coconut, get ready for a delightful experience. Whether it’s a straightforward afternoon tea or a big celebration, this cake is the ideal choice for a number of occasions.
How To Make Mary Berry Coconut Cake Recipe?
Preparation Times: 20 minutes
Cooking Times: 30 minutes
Yields: 10 servings
Equipment Needed
- Mixing bowls
- Electric mixer or hand whisk
- 8-inch round cake tin
- Parchment paper
- Cooling rack
Ingredients For the Cake
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 200g self-rising flour
- 1 tsp baking powder
- 100g desiccated coconut
- 2 tbsp coconut milk
- Zest of 1 lemon
For The Icing
- 200g icing sugar
- 2-3 tbsp lemon juice
- 50g desiccated coconut (for decoration)
Instructions
Step-1. Preheat and Prepare
Preheat your oven to 180°C (160°C fan/350°F/gas mark 4).
Grease your 8-inch round cake tin and line the base with parchment paper.
Step-2. Cream Butter and Sugar
Softened butter and caster sugar should be combined in a mixing basin and creamed until light and fluffy.
Step-3. Add Eggs
Gradually add the eggs, one at a time, beating well after each addition.
Step-4. Combine Dry Ingredients
Sift in the self-rising flour and baking powder. Gently fold these dry ingredients into the mixture.
Step-5. Add Coconut and Flavor
Stir in the desiccated coconut, coconut milk, and lemon zest. Mix until well combined.
Step-6. Bake
Pour the batter into the prepared cake tin and smooth the top.
Bake in the preheated oven for approximately 30 minutes or until an inserted skewer emerges from the center without any clinging crumbs.
Step-7. Cool and Ice
Prior to transferring the cake to a cooling rack to finish cooling, let it cool in the tin for a short while.
While waiting, make the icing by combining the sugar and lemon juice and beating the mixture until it is smooth and flowing.
Sprinkle desiccated coconut on top and sprinkle icing when the cake has cooled.
Nutrition Facts of Mary Berry Coconut Cake Recipe
- Calories: 375 kcal
- Carbohydrates: 47g
- Fat: 20g
- Protein: 4g
- Fiber: 2g
- Sugars: 31g
Serving Suggestions
- This Mary Berry Coconut Cake is delightful on its own or with a cup of tea.
- Consider serving it with a heaping scoop of decadent vanilla ice cream or a dollop of just-whipped cream for an extra touch of decadence.
Tips and Variations
Tips-1. Add a few drops of coconut extract to the cake batter for an extra burst of coconut flavor.
Tips-2. Experiment with different citrus zests like lime or orange for a unique twist on the icing.
Tips-3. For a tropical twist, you can add finely chopped pineapple pieces to the cake batter.
Health Benefits Of Mary Berry Coconut Cake Recipe
Coconut is not only delicious but also offers some health benefits:
- Rich in healthy fats, it can support heart health.
- provides a dietary fiber source.
- Contains vital vitamins and minerals which is including potassium and iron.
FAQs About Mary Berry Coconut Cake Recipe
1: Can I use coconut flour instead of desiccated coconut?
While you can experiment with coconut flour, it will significantly change the texture and moisture of the cake. It’s best to stick with desiccated coconut for this recipe.
2: How can I store leftover cake?
You have the option to store the cake at room temperature for up to three days or in the refrigerator for a week, provided it’s placed in an airtight container.
3: Can I make this cake gluten-free?
By substituting a gluten-free flour mixture for the self-raising this cake can be made gluten-free
Conclusion
I’m sure you’ll find creating and eating this Mary Berry Coconut Cake to be just as pleasurable as it has been for me. It surely enchants the taste receptors with its alluring coconut scent and tart frosting.
Whether you bake this cake for a particular event or just to indulge your sweet tooth, it will definitely make a statement. Enjoy your baking journey!
