Mary Berry’s Cherry and Coconut Cake: A Classic Recipe

Mary Berry’s Cherry and Coconut Cake brings together sweet cherries and tropical coconut. It’s a favorite recipe that many enjoy. This cake has been cherished for many years.

The recipe needs 6oz butter or margarine, 6oz sugar, and chopped cherries. You also need 4oz self-raising flour, 3 eggs, and a bit of milk. Making this cake is simple. First, you cream the sugar with the butter. Then, add in the eggs, milk, coconut, and cherries. Lastly, mix in the self-raising flour.

Now, pour the batter into a lined loaf tin. Sprinkle coconut on top. Bake at 180 degrees C for about 30 minutes. After that, add whole cherries on top. Bake for 10-15 minutes more, until a skewer comes out clean.

This recipe makes a tasty Cherry and Coconut Cake, everyone will love.

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Ingredients and Preparation

To start making Mary Berry’s Cherry and Coconut Cake, grab these:

6oz margarine or butter
6oz sugar
a handful of chopped cherries
4oz self-raising flour
3 eggs
a splash of milk
extra whole cherries for topping

You’ll also need desiccated coconut and demerara sugar for more taste.

Got everything? Let’s begin. Here’s how to bake this scrumptious cake:

Start by preheating the oven to 180 degrees C. Line a loaf tin with greaseproof paper.
In a bowl, mix the margarine or butter and sugar until they’re fluffy.
Add the eggs one by one, mixing well after each. Don’t forget the milk.
Add the desiccated coconut and chopped cherries. Mix it all together.
Slowly add the flour and fold it in gently until smooth.
Pour everything into your tin, making the top even.
Now, sprinkle the top with a bit more coconut for extra yum.
Bake for roughly 30 minutes in the middle of the oven.
After that time, place the whole cherries on it carefully.
Put it back in the oven for 10-15 more minutes, or until a tester comes out clean.
Let it cool in the tin for a bit, then fully cool on a rack.

This Cherry and Coconut Cake is a great treat for any time. It’s soft and full of flavor. You can eat it with tea or coffee. Or have it with whipped cream or ice cream. No matter how you enjoy it, Mary Berry’s cake will be a hit.

Tips and Serving Suggestions

Want to enhance Mary Berry’s Cherry and Coconut Cake? Here’s how. Make it extra special with these tips:

1. Creative Decorating: Add elegance by sprinkling powdered sugar on top. Or, add fresh cherries and shredded coconut. For a tangy twist, try a glaze of icing sugar and lemon juice.

2. Flavor Variations: The classic recipe is great, but you can try something new. Swap cherries with blueberries, raspberries, or peaches for a seasonal taste.

3. Serving Suggestions: This tasty cake is great anytime. Enjoy it with tea or coffee. Or make it a hit at desserts with whipped cream or ice cream.

4. Storing and Freezing: Keep the cake fresh by storing it airtight for up to 3 days. You can also freeze slices for a month. Just wrap them well.

Use these tips to make Mary Berry’s Cherry and Coconut Cake even better. It’s perfect for special days and every sweet craving.

FAQ

Can I use butter instead of margarine in Mary Berry’s Cherry and Coconut Cake?

Yes, you can use either margarine or butter for this recipe. Both will yield delicious results.

How long does Mary Berry’s Cherry and Coconut Cake need to bake in the oven?

Bake the cake in a preheated oven at 180 degrees C for about 30 minutes. Add whole cherries to the top, then bake for 10-15 more minutes. Check with a cocktail stick, it should come out clean.

Can I make any modifications to Mary Berry’s Cherry and Coconut Cake?

You can tweak Mary Berry’s recipe to match your taste. Try adding desiccated coconut and demerara sugar for more flavor and texture. You can also use different fruits if you like.

How should I store Mary Berry’s Cherry and Coconut Cake?

After cooling the cake completely, put it in an airtight container. You can keep it at room temperature for a few days. To keep it longer, you can freeze it.