Mary Berry’s Coconut Cake is famous and much-loved, seen on the BBC. This tasty treat highlights Mary Berry’s cooking skills and brings an elegant touch. You can make this coconut cake easily, using items you probably already have. It will make you feel like you’re in a tropical paradise. Enjoy it with tea or at any special event. Mary Berry’s Coconut Cake will surely make you smile.
Looking for a great coconut cake recipe? Mary Berry’s version is a hit, with great reviews and a 4.1 out of 5 stars from 109 people. It’s made with simple ingredients, so it’s easy for anyone to try. The mix of coconut in the cake layers and the icing, topped with toasted flakes, makes it irresistible. You can bake it for parties, to sell, or just for fun. Mary Berry’s coconut cake recipe is a winner for any occasion.
Mary Berry doesn’t stop at one coconut cake. She has made many, from layer cakes to loaves. Mary Berry knows how to use coconut in many tasty ways. Some recipes include a lime twist, while others mix coconut with chocolate. Her collection offers something for every coconut lover. You can find your favorite among Mary Berry’s coconut cake selections.
Enjoy the amazing taste of Mary Berry’s coconut cake with this recipe. It has a high rating and is a favorite among bakers.
What’s great about this cake is how simple it is to make. You probably have all the ingredients at home. The cake has coconut in the sponge and frosting. This gives it a tropical taste.
The cake is topped with toasted coconut. This adds crunch and makes the cake even better. It’s perfect for any occasion or simply to enjoy at home.
Preheat your oven to 180°C (350°F). Grease and line two 20cm (8-inch) cake tins with parchment paper.
Cream 200g (1 cup) softened unsalted butter and 200g (1 cup) caster sugar in a bowl until fluffy.
Add 4 beaten eggs slowly, mixing each one well before adding the next.
Now, fold in 200g (1 ¾ cups) self-raising flour, 50g (½ cup) desiccated coconut, and 2 tablespoons of milk. Mix until smooth.
Divide the batter between the cake tins and level the tops with a spatula.
Bake for 25-30 minutes until a skewer comes out clean.
Let the cakes cool in the tin for 5 minutes, then cool them completely on a wire rack.
While the cakes cool, make the icing. Mix 300g (2 ½ cups) icing sugar with 3 tablespoons of coconut milk until creamy.
Once the cakes are cool, ice the top of one. Place the other cake on top and ice the sides and top.
Finally, sprinkle toasted coconut on the icing. Let the icing set before serving.
This cake is great for any time and will wow everyone with its taste and look. Dive into a piece of paradise!
What You’ll Need:
200g (1 cup) unsalted butter, softened
200g (1 cup) caster sugar
4 eggs, beaten
200g (1 ¾ cups) self-raising flour
50g (½ cup) desiccated coconut
2 tablespoons milk
300g (2 ½ cups) icing sugar
3 tablespoons coconut milk
Toasted coconut flakes, for garnish
Additional Tips:
For more flavor, add a teaspoon of vanilla extract to the batter.
For a lighter cake, use plain flour plus 2 teaspoons of baking powder instead of self-raising flour.
Wait for the cakes to cool completely before icing them.
Other Coconut Cake Recipes by Mary Berry
Can’t get enough of Mary Berry’s coconut cake? You’re in luck. Mary Berry has other coconut cake recipes for you to enjoy. They show how versatile coconut is, creating amazing flavors and textures.
Mary Berry’s coconut layer cake is a must-try. It has moist coconut sponge layers, a creamy coconut filling, and toasted coconut on top. This dessert celebrates the delicious tropical taste of coconut.
If you want something simpler but just as yummy, try Mary Berry’s snowy coconut loaf cake. It’s a soft cake with a light coconut flavor. It’s perfect for any time, making you feel like you’re in a winter wonderland.
Mary Berry has recipes for coconut and lime lovers or those who prefer coconut and chocolate. These recipes are mouthwatering and will make you a baking pro. Let Mary Berry show you the delights of coconut in baking.
FAQ
How long does it take to make Mary Berry’s Coconut Cake?
Making Mary Berry’s Coconut Cake takes about 15 minutes to prepare. It then bakes for 25 to 30 minutes. After baking, it needs time to cool and get iced.
Can I substitute ingredients in Mary Berry’s Coconut Cake recipe?
Changing ingredients in this coconut cake recipe is okay. For instance, you can swap the coconut flakes for a different kind of nut.
Can I make Mary Berry’s Coconut Cake in advance?
You can prepare Mary Berry’s Coconut Cake ahead of time. It’s best to add the frosting just before it’s served, though.
Can I freeze Mary Berry’s Coconut Cake?
Yes, it’s fine to freeze this coconut cake. Just wrap it well in plastic or store it in a sealed container. To serve, thaw it in the fridge.
How long does Mary Berry’s Coconut Cake stay fresh?
If kept in a sealed container at room temperature, this cake stays fresh for 3 to 4 days.
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