Okay, let’s talk about coconut cake for a second. When we first heard about Mary Berry’s Coconut Cake, we were like, “Coconut in a cake? Isn’t that, like, a weird tropical thing?” 🤔 But then we tasted it… and let’s just say, we became coconut cake believers. 🙌
So, in true “we can make anything our own” style, we took that classic recipe, sprinkled in some of our own magic (aka mistakes) and came up with a version so good you’ll wanna marry it. Or at least invite it to your birthday. Or your random Tuesday afternoon. Whatever.
Grab your aprons and let’s get to baking! 🧁🌴
🏖️ Why We’re Obsessed With Coconut Cake (Even If We’re Not On A Beach)
We were having a super chill day (read: watching TV, eating chips, avoiding life), and then we came across this coconut cake recipe. We said, “You know what? Let’s try to make this a thing.” So, we bought some coconut (despite it being on sale for, like, $100 a bag), and started baking.
Fast forward through a few mess-ups, a couple of burnt edges, and a lot of frosting faceplants… and now we’ve got a cake that smells like a beach vacation 🌊🍰 and tastes like pure joy.
The best part? It’s super easy and super delicious. Let’s go! 👏
🛒 Ingredients You’ll Need (No, You Can’t Skip These)
For the cake:
- 200g self-raising flour (trust us, don’t try plain flour. It’s a thing)
- 200g caster sugar (the smooth kind, not the chunky one)
- 200g unsalted butter (soft like a squishy pillow 🛏️)
- 4 large eggs 🥚
- 100g desiccated coconut (that’s the shredded kind)
- 1 tsp vanilla extract (it’s like a party in your cake)
- 1 tsp baking powder
- Pinch of salt (for that ‘pop’)
For the frosting:
- 100g cream cheese (yep, the kind that’s nice and soft)
- 150g unsalted butter (more butter, more happiness)
- 300g icing sugar (don’t skip this, trust us)
- 50g desiccated coconut (for sprinkling on top, like a pro)
- A little splash of milk (for that frosting dream consistency)
🧁 Let’s Bake This Thing (Step-by-Step, Let’s Go!)
1. Get the Oven Ready 🔥
Preheat your oven to 180°C (or 160°C for fan ovens). Grease and line two 8-inch cake tins. Don’t forget this part because trust us, the cake will stick and you’ll be mad at yourself. 😬
2. Mix The Wet Stuff 🧴
In a large bowl, mix the butter and sugar until it’s light and fluffy like a fluffy cloud 🐑. Then, add the eggs, one at a time, mixing each one in. Don’t overmix — we’re not making a dough here, just a light fluffy batter.
3. Add The Dry Ingredients 🌾
Add your flour, baking powder, and salt. Stir it all together. But wait… you’re not done yet. Add the coconut! (Because it’s a coconut cake, duh!) Stir until it’s all nice and mixed. The batter should look like a tropical dream at this point.
4. Bake It, Baby 🎉
Pour the batter evenly into your cake tins and bake for 25-30 minutes. Do the toothpick test — if it comes out clean, you’ve got yourself a coconut masterpiece. Don’t just stare at it, go do a victory lap while it cools. 🏃♀️
5. Frosting Time: Make It Creamy 🍦
Once the cakes have cooled, make the frosting. Whip together the butter and cream cheese until it’s creamy and fluffy. Slowly add the icing sugar (don’t go too fast or you’ll have sugar everywhere, including your face) and mix until smooth. Add a little milk to adjust the consistency.
Now, frost one layer of your cake, pop the other layer on top, and finish with the frosting on top. Be generous with the frosting, like you’re frosting a cake for the gods. 🌟
6. Top It Off 🥥
Sprinkle some desiccated coconut on top like you just became an artist. Trust us, it makes it look fancy.
🌴 Pro Tips for the Best Coconut Cake Ever (Yes, We’ve Made Mistakes)
- Soft Butter = Soft Cake: Make sure your butter is soft before mixing. Hard butter = hard cake. Ain’t nobody got time for that.
- Don’t Skip the Coconut: We tried once… and it was a sad, coconutless tragedy.
- Frosting is Everything: Don’t be stingy with the frosting. Make it nice and thick, like frosting a pillow of happiness.
- Cool the Cakes: Don’t frost hot cake. Trust us. It’s like a frosting meltdown. Just wait.
- Walnut Fans?: You can throw some crushed walnuts on top if you’re feeling fancy. We won’t judge you. 🙌
📍 Where Would We Take This Cake? (For the Travel Vibes, Of Course)
- Beach Picnic: You’re on the sand, the sun is shining, and you’ve got this coconut cake. Life is perfect. 🌞🍰
- Weekend Hangouts: This cake makes friends faster than you can say “delicious.”
- Family BBQ: You’ll be the hero of the BBQ with this beauty.
- Morning Tea: When you wake up and decide the day needs a coconut cake. Simple as that.
🧳 How to Store This Beautiful Coconut Cake
- Keep this cake in an airtight container at room temperature for up to 3 days. If you’re fancy like us, pop it in the fridge (it lasts longer, like a week), but take it out a little before serving so the frosting stays creamy and soft.
- You can freeze it too, just wrap the slices in cling film and pop them in a ziplock bag. Take them out when you need some tropical vibes in your life. 🥥❄️
🌟 Why This Coconut Cake Will Make Your Life 100% Better
We didn’t think we needed a coconut cake in our life… but now we really do. This cake is light, fluffy, and just the right amount of sweetness. The coconut adds a tropical twist, and the cream cheese frosting is literally everything.
And, let’s be real, this cake is perfect for any occasion. Birthdays? Yes. Random Tuesdays? Heck yes. Midnight snack after binge-watching the latest series? Absolutely.
So grab your coconut, bake this bad boy, and share it with the people you love (or just eat it all yourself, no shame). 🌴💕
🧠 Bonus Keywords (For Google to Think We’re Cool)
Mary Berry’s coconut cake recipe, coconut cake with cream cheese frosting, easy coconut cake recipe, fluffy coconut cake UK, coconut cake recipe Mary Berry, tropical coconut cake, best coconut cake for birthday
