Mary Berry, the famous British chef and television presenter, is renowned for her delicious and easy-to-follow recipes. One of her most popular recipes is her coconut cake, which is a classic British cake that is perfect for afternoon tea or any special occasion.
This cake is light, fluffy, and full of coconut flavour, making it a favourite among coconut lovers.
To make Mary Berry coconut cake, you will need simple and easy-to-find ingredients, such as flour, butter, sugar, eggs, milk, and desiccated coconut. The recipe is straightforward and requires only a few steps, making it perfect for novice bakers.
Mary Berry coconut cake recipe is versatile and can be easily customized with your favourite flavours and toppings.
Whether you are a seasoned baker or a novice, Mary Berry coconut cake recipe is a must-try. This delicious cake is sure to impress your family and friends and is perfect for any occasion. So, why not give this recipe a try and see for yourself why Mary Berry coconut cake is so popular?
Why You Will Love Mary Berry coconut cake Recipe
Mary Berry Coconut Cake is a delightful treat that’s easy to make and loved by all. This recipe is perfect for any occasion, and its versatile nature makes it a crowd-pleaser. The cake has a rich, moist, and tender texture that will leave you wanting more.
One of the things that make this cake so special is its tropical flavor. The desiccated coconut used in the recipe gives the cake a refreshing and sweet taste that will transport you to a tropical paradise. The cake is not too sweet, making it a perfect dessert for those who don’t like overly sweet treats.
This recipe is easy to follow, and you don’t need any special skills to make it. The ingredients are simple and readily available in most supermarkets.
The recipe requires self-raising flour, demerara sugar, desiccated coconut, eggs, milk, and butter. All these ingredients are mixed to a soft dropping consistency, and the cake is baked in the oven for about an hour.
How to Make Mary Berry coconut cake
Ingredients
The Mary Berry Coconut Cake Recipe requires the following ingredients:
- 225g of butter, softened
- 225g of caster sugar
- 4 large eggs
- 225g of self-raising flour
- 1 tsp of baking powder
- 50g of desiccated coconut
- 100ml of coconut milk
- 1 tsp of vanilla extract
- 1 lime zest
- Extra coconut flakes for decoration
Instruments
Before you begin making the Mary Berry Coconut Cake, make sure you have the following instruments:
- A cake tin
- Baking paper
- Mixing bowls
- An electric mixer
- A wooden spoon
- A palette knife
- A wire rack
- A skewer or toothpick
Step by Step Instruction of Mary Berry coconut cake
- Preheat your oven to 180°C (350°F) and grease a 20cm round cake tin with butter. Line the bottom of the tin with baking paper.
- In a large mixing bowl, cream together the softened butter and caster sugar using an electric mixer until the mixture is pale and fluffy.
- Beat in the eggs, one at a time, ensuring each egg is well mixed before adding the next.
- Sift the self-raising flour and baking powder into the mixture and fold in gently using a wooden spoon.
- Add the desiccated coconut, coconut milk, vanilla extract, and lime zest into the mixture and mix until well combined.
- Pour the batter into the prepared cake tin and smooth the top using a palette knife.
- Bake the cake in the preheated oven for 45-50 minutes or until a skewer or toothpick inserted into the middle of the cake comes out clean.
- Once the cake is well-risen and golden brown, remove it from the oven and let it cool in the tin for 5 minutes before transferring it to a wire rack to cool completely.
- Once the cake has cooled, dust it with icing sugar and decorate with extra coconut flakes before serving on a plate.
Notes:
- Make sure all your ingredients are at room temperature before beginning the recipe.
- Do not overmix the batter as this can result in a dense cake.
- You can use a different type of citrus zest if you prefer.
- The baking time may vary depending on your oven, so keep an eye on the cake and test it with a skewer or toothpick to ensure it is cooked through.
Recipe Tips for Mary Berry coconut cake
When making Mary Berry Coconut Cake, there are a few recipe tips to keep in mind to ensure the best possible outcome.
Firstly, it is important to use fresh ingredients. This includes the desiccated coconut, eggs, and butter. Fresh ingredients will yield a better flavour and texture in the cake.
Secondly, make sure to cream the butter and sugar together until light and fluffy. This ensures that the cake has a light and tender crumb. It is also important to use room temperature butter to achieve the best results.
Thirdly, overmixing the batter can lead to a dense and heavy cake. So, mix the ingredients until just combined, taking care not to overmix.
Finally, when preparing the cake tin, it is recommended to line the base with parchment paper for easy removal later. Additionally, using a golden or light-coloured tin can help prevent the cake from over-browning.
Ingredient Substitute for Mary Berry coconut cake
Mary Berry Coconut Cake Recipe is a classic, but sometimes you may not have all the ingredients on hand. Here are some alternatives that can be used as substitutes for some of the ingredients in the recipe.
Coconut
Coconut is the star ingredient in this recipe, but if you don’t have it, you can use other ingredients as a substitute. You can use desiccated coconut, which is dried and shredded coconut, or coconut milk, which is a liquid extracted from the flesh of coconuts. If you don’t have either of these, you can use other nuts like almonds or hazelnuts.
Butter
Butter is another key ingredient in this recipe, but if you don’t have it, there are alternatives you can use. You can use margarine or vegetable oil instead of butter. However, keep in mind that the taste and texture of the cake may be slightly different.
Self-raising flour
If you don’t have self-raising flour, you can make your own by mixing plain flour with baking powder. For every 150g of plain flour, add 2 teaspoons of baking powder.
Sugar
In this recipe, caster sugar is used, but if you don’t have it, you can use granulated sugar or brown sugar instead. Keep in mind that the taste and texture of the cake may be slightly different.
Eggs
Eggs are used to bind the ingredients together in the cake. If you don’t have eggs, you can use applesauce or mashed bananas as a substitute. However, keep in mind that the taste and texture of the cake may be slightly different.
What to Serve With Mary Berry coconut cake
Mary Berry Coconut Cake is a delicious dessert that is perfect for any occasion. It is a moist, flavorful delight that is crafted with butter, flour, sugar, eggs, milk, and coconut.
The cake has a tropical twist that makes it perfect for serving at a summer party or barbecue.
To add a little extra flair to your Mary Berry Coconut Cake, you can serve it with fresh berries and whipped cream. The fresh berries will add a burst of flavour to the cake, while the whipped cream will provide a light and fluffy texture. You can also sprinkle some desiccated coconut on top of the whipped cream for an extra tropical touch.
If you are looking for a more substantial dessert, you can serve the Mary Berry Coconut Cake with a scoop of vanilla ice cream. The cold and creamy ice cream will complement the warm and fluffy cake perfectly.
For those who are looking for a healthier option, you can serve the Mary Berry Coconut Cake with a side of fresh fruit. The fruit will provide a refreshing contrast to the rich and sweet cake.
How to Store Mary Berry coconut cake
After making Mary Berry Coconut Cake, you might be wondering how best to store it to ensure it stays fresh for longer. Here are some tips to help you keep your cake at its best:
Airtight Container
To keep your coconut cake fresh, store it in an airtight container. This will help to prevent the cake from drying out and keep it moist. You can store the cake in an airtight container at room temperature for short-term freshness.
Fridge
If you have leftover cake or want to store it for a longer period, you can store it in the fridge. Make sure you cover the cake well to prevent it from drying out. The fridge will help to keep the cake fresh for a few more days.
Freezer
If you want to store the cake for even longer, you can freeze it. Wrap the cake in cling film or foil and place it in an airtight container before freezing. The cake will keep for up to three months in the freezer. When you’re ready to eat it, simply defrost it in the fridge overnight.
Storage
When storing the cake, make sure you keep it away from direct sunlight and heat sources. This will help to prevent the cake from spoiling or drying out.
Freezing
If you want to freeze the cake, make sure you do so as soon as possible after baking. This will help to preserve the freshness and flavour of the cake.
Leftovers
If you have leftover cake, you can store it in an airtight container in the fridge or freezer. When you’re ready to eat it, simply defrost it in the fridge overnight or warm it up in the microwave for a few seconds.
How to Reheat Mary Berry coconut cake
Mary Berry Coconut Cake is a delicious treat that can be enjoyed at any time of the day. This cake is moist and refreshing, and it’s perfect for those who love the taste of coconut.
If you have some leftover cake, you may want to reheat it to enjoy it again. Here’s how to reheat Mary Berry’s Coconut Cake:
- Preheat your oven to 180°C (350°F).
- Cut the cake into slices.
- Wrap the slices in foil.
- Place the wrapped slices on a baking tray.
- Put the tray in the oven and heat the cake for 10-15 minutes.
When reheating the cake, make sure that it doesn’t dry out. Wrapping the slices in foil will help to keep the cake moist. You can also add a small amount of water to the foil to create steam, which will help to keep the cake moist.
Once the cake is heated, you can enjoy it again. The cake will be just as delicious as it was when it was first baked. The moistness and refreshing taste of the coconut will still be present, and you’ll be able to enjoy this delightful treat again.
Nutrition Facts
Mary Berry Coconut Cake is a delicious treat that can be enjoyed for any occasion. It is made with simple ingredients such as butter, self-raising flour, demerara sugar, desiccated coconut, eggs, and milk.
Here are the nutrition facts for Mary Berry Coconut Cake:
- Calories: 498
- Fat: 29g
- Saturated Fat: 20g
- Carbohydrate: 49g
- Sugar: 21g
- Fiber: 4g
- Protein: 8g
- Sodium: 0.8mg
The nutrition facts show that Mary Berry Coconut Cake is high in calories and fat. It is also high in saturated fat, which can increase cholesterol levels and the risk of heart disease. However, it is also high in fiber and protein, which can help to keep you feeling full and satisfied.
To reduce the calorie and fat content of Mary Berry Coconut Cake, you can try using low-fat or fat-free ingredients. You can also reduce the amount of sugar in the recipe or use a sugar substitute.
Additionally, you can add more fruit or nuts to the recipe to increase the fiber content.
Mary Berry Coconut Cake
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
- Calories: 498
- Fat: 29g
- Saturated Fat: 20g
- Carbohydrate: 49g
- Sugar: 21g
- Fiber: 4g
- Protein: 8g
- Sodium: 0.8mg
Frequently Asked Questions
What ingredients are required for a traditional British coconut cake?
A traditional British coconut cake typically requires butter, self-raising flour, caster sugar, desiccated coconut, eggs, and milk. Some variations of the recipe may include additional ingredients such as lemon zest, vanilla extract, or baking powder.
It is important to use high-quality ingredients to ensure the best possible flavor and texture.
How can I ensure my coconut cake remains moist after baking?
To ensure your coconut cake remains moist after baking, be careful not to overbake it. Overbaking can cause the cake to become dry and crumbly.
Additionally, you can brush the cake with a simple syrup made from sugar and water while it is still warm. This will help to keep the cake moist and add a subtle sweetness.
What are the steps to incorporating desiccated coconut into a cake batter?
To incorporate desiccated coconut into a cake batter, simply mix it in with the dry ingredients before adding the wet ingredients. Be sure to mix the batter well to ensure the coconut is evenly distributed throughout the cake.
You can also sprinkle some desiccated coconut on top of the cake before baking for added texture and flavor.
Is it possible to substitute butter with coconut oil in a coconut cake recipe?
Yes, you can substitute butter with coconut oil in a coconut cake recipe. However, keep in mind that coconut oil has a stronger flavor than butter, which may affect the overall taste of the cake.
Additionally, coconut oil has a lower melting point than butter, so the cake may be more prone to melting or becoming greasy in warm temperatures.
How can I add a lemon twist to a classic coconut cake?
To add a lemon twist to a classic coconut cake, simply add some lemon zest to the cake batter. You can also add a small amount of lemon juice to the batter to give it a subtle tangy flavor.
Additionally, you can make a lemon glaze by mixing together some icing sugar and lemon juice and drizzling it over the cooled cake.
What is the secret to achieving a soft and fluffy texture in a coconut sponge cake?
The secret to achieving a soft and fluffy texture in a coconut sponge cake is to not overmix the batter.
Overmixing can cause the cake to become tough and chewy. It is also important to use the correct amount of leavening agent, such as baking powder or self-raising flour, to ensure the cake rises properly.
Finally, be sure to follow the recipe instructions carefully and measure all ingredients accurately.
