Mary Berry’s Coconut Cake Recipe

What is Mary Berry Coconut Cake Recipe?

Mary Berry’s Coconut Cake is a light and moist sponge cake made with desiccated coconut, providing a delicate tropical flavor. It’s often layered with a coconut-flavored buttercream or cream cheese frosting, and finished with toasted coconut for added texture. This cake is perfect for casual afternoon tea or special occasions.

What Goes Best with Mary Berry Coconut Cake Recipe?

Coconut Cake pairs well with:

• Tropical fruits: Serve with fresh pineapple, mango, or passion fruit for an exotic touch.
• Tea or coffee: A light tea or mild coffee balances the cake’s sweetness.
• Lemon curd: Add a tart contrast by serving with a dollop of lemon curd on the side.
• Whipped cream: A spoonful of whipped cream makes for an indulgent pairing.
• Coconut ice cream: To enhance the coconut flavor, serve with a scoop of coconut ice cream.

Ingredients

For the cake:

• 225g self-raising flour
• 225g caster sugar
• 225g unsalted butter, softened
• 4 large eggs
• 50g desiccated coconut
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 tbsp milk (optional, to loosen the batter)

For the coconut buttercream:

• 100g unsalted butter, softened
• 225g icing sugar
• 50g desiccated coconut
• 1 tbsp coconut milk or cream
• 1 tsp vanilla extract

Optional toppings:

• Toasted coconut flakes
• Fresh berries or tropical fruit

How to Prepare Mary Berry Coconut Cake Recipe

1. Preheat the oven: Preheat the oven to 180°C (350°F). Grease and line two 20cm round cake tins.
2. Mix the cake batter: Cream together the butter and sugar until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
3. Incorporate the dry ingredients: In a separate bowl, sift together the flour and baking powder. Gently fold the flour mixture into the wet ingredients. Stir in the desiccated coconut and mix until combined. Add the milk if the batter is too thick.
4. Bake the cake: Divide the batter evenly between the two tins. Bake for 25-30 minutes or until a skewer inserted in the center comes out clean. Allow the cakes to cool in their tins for 10 minutes before transferring them to a wire rack.
5. Prepare the buttercream: Beat the butter until creamy, then gradually add the icing sugar. Stir in the coconut milk or cream, desiccated coconut, and vanilla extract.
6. Assemble the cake: Once the cakes have cooled, spread a layer of coconut buttercream on one cake, place the other cake on top, and frost the top and sides. Decorate with toasted coconut flakes or fresh fruit.

Mary Berry Coconut Cake Recipe – Detailed Recipe

Ingredients

See the full ingredient list above.

Instructions

1. Prepare the cake tins and preheat the oven.
2. Cream the butter and sugar, add eggs, and mix in the dry ingredients.
3. Fold in the desiccated coconut and bake.
4. Prepare the coconut buttercream and assemble the cake.

Notes

• Coconut variations: You can use sweetened shredded coconut instead of desiccated coconut if you prefer a sweeter, moister texture.
• Frosting options: You can use cream cheese frosting instead of buttercream for a tangier flavor.
• Add fruit: For a tropical twist, add a layer of pineapple or passion fruit between the cake layers.
• Toasting coconut: Toasting coconut flakes in the oven at 150°C (300°F) for 5-7 minutes adds a nutty flavor and crisp texture to your cake.
• Make ahead: You can bake the cake a day ahead and store it in an airtight container before frosting.

How to Serve Mary Berry Coconut Cake Recipe

• With tropical fruits: Serve slices with fresh mango, pineapple, or a fruit salad on the side.
• At tea time: Coconut cake is a perfect treat with afternoon tea, pairing well with a light black tea or herbal infusion.
• Topped with toasted coconut: Garnish with toasted coconut flakes for added crunch and visual appeal.
• For special occasions: Decorate with fresh berries or edible flowers for an elegant presentation.

How to Reheat Mary Berry Coconut Cake Recipe

• In the microwave: Warm individual slices for 10-15 seconds in the microwave if you prefer the cake slightly warm.
• In the oven: Wrap the cake or slices in foil and heat in a preheated oven at 150°C (300°F) for 5-7 minutes to maintain the cake’s moisture.

How to Store Leftovers of Mary Berry Coconut Cake Recipe

• At room temperature: Store in an airtight container for up to 2 days.
• In the fridge: Keep in the fridge for up to 5 days, but bring to room temperature before serving to retain the soft texture.
• In the freezer: Wrap the unfrosted cake in cling film and foil, and freeze for up to 3 months. Thaw in the fridge overnight before frosting and serving.

Frequently Asked Questions Regarding Mary Berry Coconut Cake Recipe

1. Can I use coconut flour instead of self-raising flour?
   Coconut flour is not a direct substitute as it absorbs more moisture. If using, adjust liquid ingredients accordingly.
2. Can I use fresh coconut instead of desiccated coconut?
   Yes, freshly grated coconut can be used, but the cake will be slightly moister. Be mindful of the added moisture.
3. Can I make this cake vegan?
   Yes, replace the butter with a dairy-free alternative and the eggs with flax eggs or applesauce.
4. Can I add chocolate to the coconut cake?
   Yes, you can add chocolate chips to the batter or a layer of chocolate ganache for a coconut-chocolate twist.
5. Can I make this cake gluten-free?
   Yes, substitute the self-raising flour with a gluten-free flour blend. Make sure your other ingredients are also gluten-free.
6. How do I prevent the cake from being dry?
   Ensure you don’t overbake the cake and consider adding a tablespoon of coconut milk to the batter for extra moisture.
7. Can I freeze the coconut buttercream?
   Yes, coconut buttercream can be frozen for up to 3 months. Thaw it overnight in the fridge and whip before using.
8. What kind of milk can I use in the recipe?
   You can use regular milk, coconut milk, or almond milk, depending on your preference.
9. How can I make the coconut flavor stronger?
   Add a few drops of coconut extract to the batter and frosting for an extra boost of coconut flavor.
10. How long does the cake stay fresh?
    The cake stays fresh for up to 2 days at room temperature or up to 5 days in the fridge.

Nutritional Information of Mary Berry Coconut Cake Recipe (per 100g serving)

• Calories: 400 kcal
• Total Fat: 22g
  • Saturated Fat: 14g
• Cholesterol: 80mg
• Sodium: 150mg
• Total Carbohydrates: 45g
  • Sugars: 30g
• Dietary Fiber: 2g
• Protein: 5g