Mary Berry’s Coconut and Cherry Cake: A Match Made in Heaven

Mary Berry has a recipe for Coconut and Cherry Cake that’s out of this world. It blends cherries’ sweetness with coconut’s tropical taste. This cake includes coconut oil, milk, and desiccated coconut for a rich flavor.

It also has raspberries and a raspberry jam layer. This makes a perfect balance with the cake’s sweetness. This dessert is easy to make, even for new bakers.

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The Key Ingredients for Coconut and Cherry Cake

To make Mary Berry’s delicious Coconut and Cherry Cake, you’ll need some key items. These essential elements are what make this cake so tasty and enjoyable.

Desiccated Coconut

Desiccated coconut is a star here. It’s finely grated, dried coconut that brings texture and a tropical twist. This pairs perfectly with the cherries.

Coconut Milk

Coconut milk is vital for moisture and richness. It gives the cake a creamy, coconutty taste. It really enhances the cake’s overall flavor.

Raspberry Jam

Raspberry jam adds a sweet and tangy kick. It balances the coconut and cherries’ richness. This creates a perfect harmony of tastes.

“The desiccated coconut adds texture and flavor to the cake, while the coconut milk provides moisture. The raspberry jam adds a sweet and tangy element to the cake, complementing the flavors of the cherries and coconut.”

Mix these key ingredients to craft an impressive, tropical treat for all. Below, you’ll see how these parts blend in the recipe:

Ingredients	Quantity
Desiccated Coconut	150g
Coconut Milk	200ml
Raspberry Jam	4 tbsp

With these essential ingredients, you’re set to learn to make the Coconut and Cherry Cake. This is where the fun part starts.

How to Make Mary Berry’s Coconut and Cherry Cake

Making Mary Berry’s Coconut and Cherry Cake is fun and easy. It’s a perfect way to enjoy a tasty tropical dessert. Follow these simple steps to bake a crowd-pleasing cake.

Gather Your Ingredients

First, make sure you have everything you need for this cake. Here is the list of ingredients:

Desiccated coconut
Coconut milk
Coconut oil
Self-raising flour
Frozen raspberries
Sugar
Eggs
Vanilla extract
Raspberry jam

The Baking Process

Start by mixing the desiccated coconut and coconut milk in a bowl. Let it sit for an hour to blend the flavors.
Preheat your oven and prepare a loaf tin with parchment paper.
In another bowl, combine sugar, eggs, and vanilla extract.
Mix the sugar, egg, and vanilla mixture with coconut and coconut milk mixture.
Sift self-raising flour into the combined mixture. Gently fold to mix.
Add frozen raspberries into the batter, folding them in carefully.
Place the cake batter into the tin, making sure it’s spread evenly.
Bake until the cake is cooked through, checked using a clean knife in the center.
Let the cake cool after baking.
After cooling, brush the cake with a mix of raspberry jam and water for a sweet glaze.
Add desiccated coconut on the glaze for texture and a tropical feel.
Top with fresh raspberries to make it look beautiful.

Your Coconut and Cherry Cake is now ready. Enjoy it with a cup of tea or after a meal. The cake’s mix of coconut, cherries, and raspberries is a flavor explosion. Take a moment to appreciate your baking achievement before tasting the tropical delight!

Recipe Snapshot

Ingredients	Quantity
Desiccated coconut	1 cup
Coconut milk	1/2 cup
Coconut oil	1/2 cup
Self-raising flour	1 1/2 cups
Frozen raspberries	1 cup
Sugar	1 cup
Eggs	3
Vanilla extract	1 teaspoon
Raspberry jam	1/4 cup

Enjoy making and eating this Coconut and Cherry Cake. Its flavors and texture make it perfect for any event!

Conclusion

Mary Berry’s Coconut and Cherry Cake takes you to a taste paradise. It mixes coconut and cherries for a delightful experience. Eating it fills your mouth with rich coconut and sweet cherries.

This recipe stands out with its use of coconut. Coconut oil, milk, and shredded coconut all play a part. They make the cake moist and full of flavor, a treat that vanishes in moments.

Raspberries and raspberry jam add a tangy touch. They balance the cake’s sweetness perfectly. This makes every bite a pleasure that keeps you coming back for more.

Don’t worry if you’re not a baking expert yet. Mary Berry’s recipe is both impressive and easy. Share this tropical delight with friends and family. Treat them to the wonderful taste of Coconut and Cherry Cake today!

FAQ

Can I substitute the coconut ingredients in the recipe?

While the coconut in Mary Berry’s recipe makes it special, you can try other things. But, changing the coconut may change how the cake tastes and feels.

How long does it take to bake the cake?

It takes about 1 hour to bake Mary Berry’s Coconut and Cherry Cake. Yet, the time might differ based on your oven. To check if it’s done, stick a knife in the center. If it comes out clean, the cake is ready.

Can I use fresh raspberries instead of frozen ones?

Yes, fresh raspberries work in the cake. But, frozen ones help with structure and keep the cake from being too wet. When using fresh raspberries, mix them in gently to not crush them.

How should I store the leftover cake?

To store it well, use an airtight container at room temperature for 2 days. For longer, keep it in the fridge. Before serving from the fridge, let the cake warm up to room temp for the best flavor and texture.