Enjoy the tropical taste of Mary Berry’s Coconut and Cherry Loaf Cake. It’s a mix of sweet cherries with coconut’s exotic flavor. This cake will make you feel like you’re in paradise with every bite.
This cake is made with Mary Berry’s special recipe, filled with love. Using key ingredients like Stork margarine (or unsalted butter), caster sugar, eggs, and more. It creates a soft, light texture that tastes amazing.
The cake is not just delicious, but it’s also very pretty with its bright cherries. It pairs well with tea or coffee. You can enjoy it fresh or save some for later. Mary Berry’s Coconut and Cherry Loaf Cake is a tasty choice for any time.
To make Mary Berry’s Coconut and Cherry Loaf Cake, you’ll need:
225g self-raising flour
A pinch of fine salt
175g caster sugar
175g soft butter or baking margarine
3 large eggs
2 tablespoons milk
50g glace cherries, halved
50g desiccated coconut
1 tablespoon demerara sugar
Start by sifting self-raising flour and salt into a bowl. Next, add caster sugar and mix in soft butter. You should end up with a texture like breadcrumbs. In another bowl, whisk large eggs with milk. Slowly blend this with the dry mix. Coat halved glace cherries in coconut lightly, and fold this mix into the batter.
Transfer your batter into a loaf tin that’s greased and lined. Make sure the batter is spread out evenly. Sprinkle demerara sugar over the top for added sweetness. Then, preheat your oven to 180C/160fan/350F/Gas mark 4. Bake in the middle of the oven for 45-50 minutes. You’ll know it’s ready when the cake is golden brown and a skewer comes out clean.
Ingredients
Preparation
225g self-raising flour
Sift the flour and a pinch of fine salt into a mixing bowl
A pinch of fine salt
175g caster sugar
Add the caster sugar to the flour and salt, and mix
175g soft butter or baking margarine
Rub in the soft butter or margarine until the mixture resembles fine breadcrumbs
3 large eggs
Beat the large eggs and 2 tablespoons of milk together in a separate bowl
2 tablespoons milk
50g glace cherries, halved
Toss the glace cherries with 50g of desiccated coconut
50g desiccated coconut
1 tablespoon demerara sugar
Sprinkle the demerara sugar on top of the batter
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Tips and Serving Suggestions
If you want to make your Mary Berry Coconut and Cherry Loaf Cake amazing, here are some tips to try:
Dry and coat the cherries with flour first. This keeps them from sinking in the cake while baking.
Sprinkle desiccated coconut on the cake before you bake it. It will give a nice toasted coconut flavor.
If you love coconut, use coconut flakes instead of desiccated. It adds great texture.
A great way to serve the cake is with a bit of whipped cream or vanilla ice cream. It boosts the tropical taste.
Make a trifle with the loaf cake. Layer it with cream, fresh cherries, and coconut for a special dessert.
Now, let’s discuss the best serving suggestions for this wonderful cake.
This cake is tastiest when it’s cooled. After it cools down, cut it into big slices. Enjoy it with tea or coffee for a perfect treat.
To make it look even better, top each slice with fresh cherries or more desiccated coconut.
But what about leftovers? No problem! You can save the cake for later.
Preservation
Preserve the cake’s flavor with these simple preservation steps:
Keep leftover slices in a cake tin or airtight container. It helps the cake stay moist.
You can store the cake at room temperature for three days. Just keep it cool and away from sunlight.
To keep it longer, freeze it. Wrap it well in clingfilm and foil to avoid freezer burn.
When ready to eat, thaw the cake in the fridge overnight. Let it warm up to room temperature before serving.
With all these tips and serving suggestions, you’re ready to enjoy your Coconut and Cherry Loaf Cake. Happy baking!
Conclusion
Mary Berry’s Coconut and Cherry Loaf Cake brings together coconut’s tropical taste and cherry’s sweet touch. It’s a simple yet fulfilling cake. Perfect for a special event or just a cozy evening, it always delights.
People love this cake for how moist and tasty it is. The cherries add a juicy burst to its creamy texture. It’s more than a cake; it’s a memory of good times and a warm hug.
This cake is great right away or saved for later joy. Try adding it to your baking list. You’ll taste the joy of tropical goodness in every bite.
FAQ
Can I use butter instead of Stork margarine in Mary Berry’s Coconut and Cherry Loaf Cake?
Yes, you can use either Stork margarine or unsalted butter instead. This works well in the recipe.
How should I store Mary Berry’s Coconut and Cherry Loaf Cake?
Store the cake in an airtight container or cake tin once it’s cool. It will stay good for up to three days.
Can I freeze Mary Berry’s Coconut and Cherry Loaf Cake?
Yes, you can freeze it. Wrap the cake in clingfilm and tin foil. It will keep well for up to three months.
How do I prevent the cherries from sinking to the bottom of the cake?
To stop the cherries from sinking, dry and dust them with flour. Then add them to the batter.
What size cake tin should I use for Mary Berry’s Coconut and Cherry Loaf Cake?
You’ll need a 20cm deep loose bottomed cake tin for this. It’s what the recipe calls for.
How long should I bake Mary Berry’s Coconut and Cherry Loaf Cake?
Bake it at 180C/160fan/350F/Gas mark 4 for 45-50 minutes. Check with a skewer; it should come out clean.
What is the best way to serve Mary Berry’s Coconut and Cherry Loaf Cake?
Enjoy it cooled on a wire rack. It’s great with a cup of tea or coffee.
Can I make any adaptations to the recipe?
Yes, you can change the recipe a bit if you like. Add your favorite ingredients or decorations to make it yours.
Is Mary Berry’s Coconut and Cherry Loaf Cake suitable for any occasion?
It sure is! This cake is ideal for many different events, or just as a sweet treat.
What is the feedback on Mary Berry’s Coconut and Cherry Loaf Cake?
Many folks love this cake. They say it’s moist and really tasty.
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