Uncover the joy in baking with Mary Berry’s Coconut Cake, a favorite that endures. It combines coconut’s tasty notes with British baking history. This makes it a must-have for any baking fan.
Mary Berry’s coconut cake is the best out there for many. Its layers are soft and full of coconut milk. They have desiccated coconut for a fun chew.
The cake is then topped with coconut buttercream, adding more flavor. You can also put coconut whipped cream between the layers for extra luxury.
Mary Berry’s Coconut Cake is a beloved choice for many reasons. It suits tea time or big celebrations, winning hearts always. It mixes coconut’s exotic vibe with a warm, traditional appeal, making it a standout.
Ready to bake Mary Berry’s Coconut Cake? It’s a chance to celebrate tradition in your kitchen. Your family and friends will love the treat and ask for more.
Mary Berry’s Coconut Cake is easy to make. It uses just a few simple ingredients. This treat is both delicious and full of flavor. You’ll need the following items for this cake:
2 cups self-raising flour
1 and 1/2 cups caster sugar
4 large eggs
1 cup coconut milk
1/2 cup desiccated coconut
1/2 cup unsalted butter, softened
1 tablespoon lemon zest
These ingredients are likely in your pantry. This makes baking this coconut cake easy whenever you want. Now, onto the steps to make this.
Preheat your oven to 350°F (180°C). Then, grease two 9-inch cake tins.
Take a large bowl and mix flour with sugar.
Now, add the softened butter and mix till it looks like breadcrumbs.
Take a separate bowl. Whisk eggs, coconut milk, desiccated coconut, and lemon zest together.
Combine the wet and dry. Mix well.
Split the mix between the cake tins. Smooth the tops.
Bake for 25-30 minutes. The cakes are ready when a toothpick comes out clean.
Once baked, wait five minutes before taking them out. Cool them on a wire rack.
Wait for the cakes to fully cool. Then, frost and stack them as you like.
For the frosting, consider a simple buttercream. It’s made of cream cheese, butter, powdered sugar, and coconut milk. Or, add whipped cream between cake layers for extra richness.
With your tools and instructions in hand, you’re ready to bake Mary Berry’s Coconut Cake. Just follow the steps closely. Soon, you’ll be savoring the wonderful taste of coconut in this classic British dessert.
Savor the Delight of Mary Berry’s Coconut Cake
Mary Berry’s Coconut Cake is a lovely treat. It combines coconut with a British recipe. It’s great for tea time or a party.
This cake has moist layers filled with coconut. The frosting and whipped cream, if you add it, make a perfect mix. Each bite tastes like a coconut symphony.
Keep the cake fresh at room temperature for three days. Or put it in the fridge for longer. Anyone can make this cake, from new bakers to experts. It’s a great way to wow your family and friends.
Get a slice of Mary Berry’s Coconut Cake today. Discover the secret to a memorable sweet treat.
FAQ
Can I substitute the self-raising flour with all-purpose flour?
Yes, you can use all-purpose flour instead of self-raising flour. Just remember to add baking powder. This makes sure the cake rises as it should.
Can I use coconut oil instead of unsalted butter?
Sure, coconut oil is a great alternative for unsalted butter. Be aware, it might change the cake’s taste and feel a little.
Can I use reduced-fat coconut milk?
Indeed, you can bring down the fat by using reduced-fat coconut milk. Yet, for a stronger coconut taste, it’s better to stick with the full-fat one.
Can I make the cake without desiccated coconut?
Absolutely, you can skip the desiccated coconut. But know this, it does add a unique chewiness and more coconut goodness to the cake.
How should I store the cake?
It’s fine to keep the cake at room temp for 3 days. Or, refrigerate it to make it last longer and stay fresh.
Can I freeze the cake?
Yes, freezing the cake is an option. Just wrap it well in plastic and store in a sealed container. You can keep it in the freezer for up to 3 months. Remember to thaw it in the fridge before enjoying.
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