If you’re dreaming of a cake that’s soft, moist, and packed with the sweet aroma of coconut, the Mary Berry Coconut Cake Recipe is your perfect match. This delicious cake is simple to make and brings a taste of tropical sunshine to your kitchen. It’s perfect for family gatherings, summer parties, or even just a cozy cup of tea.
Why You’ll Love the Mary Berry Coconut Cake Recipe
This cake combines the richness of desiccated coconut with a light sponge base that melts in your mouth. The Mary Berry Coconut Cake Recipe is all about balance—sweet but not overwhelming, light yet satisfyingly rich. Plus, it’s a great base for customization with citrus, berries, or even chocolate.
Ingredients You’ll Need
For the Cake
- 225g self-raising flour
- 225g caster sugar
- 225g unsalted butter (softened)
- 1 tsp baking powder
- 4 large eggs
- 100g desiccated coconut
- 50ml milk
- Zest of 1 lemon
For the Topping
- 2 tbsp lemon juice
- 50g caster sugar
- 2 tbsp desiccated coconut (for sprinkling)
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 180°C (160°C fan)/350°F. Grease and line a 20cm round cake tin.
Step 2: Cream Butter and Sugar
Using a hand or stand mixer, beat together the softened butter and sugar until light and fluffy.
Step 3: Add Eggs
Add eggs one at a time, beating well after each addition.
Step 4: Fold in Dry Ingredients
Sift in the flour and baking powder. Gently fold into the mixture with a spatula.
Step 5: Mix in Coconut and Milk
Add the desiccated coconut, lemon zest, and milk. Stir until everything is combined.
Step 6: Bake
Pour the mixture into the prepared tin and level the top. Bake for 40–45 minutes or until a skewer comes out clean.
Step 7: Add the Topping
Mix lemon juice and sugar, then pour over the hot cake. Sprinkle desiccated coconut on top.
Nutritional Table (Per Slice Approximation)
| Nutrient | Amount |
|---|---|
| Calories | 340 kcal |
| Fat | 18g |
| Sugar | 25g |
| Carbohydrates | 38g |
| Protein | 4g |
Top Tips for Mary Berry Coconut Cake Recipe
Use Fresh Coconut Garnish
Toast some fresh shredded coconut and sprinkle on top before serving for a crunchier texture.
Add a Tropical Twist
Add a tablespoon of pineapple juice to the batter for a pineapple-coconut flavor combo.
Make It Gluten-Free
Substitute flour with a gluten-free self-raising blend. Ensure baking powder is gluten-free too.
Variations Worth Trying
Coconut and Lime Cake
Swap lemon zest and juice with lime for a zesty, tropical flavor.
Coconut Layer Cake
Split the cake into two layers and sandwich with coconut cream or lemon curd.
Vegan Coconut Cake
Use plant-based butter and replace eggs with flax eggs or mashed banana.
How to Store and Serve
Storing
Keep the cake in an airtight container at room temperature for up to 3 days. Refrigerate if you’ve used fresh toppings or fillings.
Freezing
Wrap slices or the whole cake in cling film and foil. Freeze for up to 2 months.
Serving
Serve with a cup of tea, tropical fruit salad, or even a scoop of coconut ice cream for extra indulgence.
External Link for More Inspiration
Explore more delicious ideas in BBC Good Food’s Coconut Recipes Collection to find new ways to enjoy coconut in baking.
Frequently Asked Questions
Can I use fresh coconut instead of desiccated?
Yes, but make sure to reduce the moisture content by lightly toasting it before adding.
Can I turn this into cupcakes?
Absolutely. Divide batter into cupcake cases and bake for 18–20 minutes.
Is it okay to use coconut milk instead of dairy milk?
Yes! Coconut milk enhances the flavor beautifully.
How do I prevent the cake from becoming too dense?
Make sure not to overmix once the flour is added and avoid adding too much coconut.
Can I frost this cake?
Yes. A light cream cheese or buttercream frosting works wonderfully with this recipe.
