Mary Berry Coconut Cake
Mary Berry Coconut Cake is a delightful British classic, boasting a light, fluffy texture and a tropical coconut flavor. With simple ingredients and easy steps, it's perfect for any occasion.
Equipment
- Cake tin
- Baking paper
- Mixing bowls
- Electric mixer
- Wooden spoon
- palette knife,
- wire rack
- Skewer or toothpick
Ingredients
- 225 g butter softened
- 225 g caster sugar
- 4 large eggs
- 225 g self-raising flour
- 1 tsp baking powder
- 50 g desiccated coconut
- 100 ml coconut milk
- 1 tsp vanilla extract
- Zest of 1 lime
- Extra coconut flakes for decoration
Instructions
- Preheat the oven to 180°C (350°F) and grease a 20cm round cake tin with butter. Line the bottom with baking paper.
- In a large mixing bowl, cream together softened butter and caster sugar until pale and fluffy using an electric mixer.
- Beat in the eggs, one at a time, ensuring each is well mixed before adding the next.
- Sift self-raising flour and baking powder into the mixture, then fold in gently with a wooden spoon.
- Add desiccated coconut, coconut milk, vanilla extract, and lime zest into the mixture. Mix until well combined.
- Pour the batter into the prepared cake tin and smooth the top with a palette knife.
- Bake for 45-50 minutes or until a skewer inserted into the center comes out clean.
- Once baked, let the cake cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Dust with icing sugar and decorate with extra coconut flakes before serving.
Notes
Nutrition Facts for 1 Serving:
- Calories: 498
- Fat: 29g
- Saturated Fat: 20g
- Carbohydrate: 49g
- Sugar: 21g
- Fiber: 4g
- Protein: 8g
- Sodium: 0.8mg
