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Mary Berry’s Coconut and Cherry Loaf Cake is a classic treat known for its great taste. It features a soft coconut sponge with bits of glace cherries. It’s easy to make, taking only 10 minutes, which is perfect when you’re busy.
The cake’s texture is light and fluffy, making it a joy to eat. In a 1lb loaf tin, each slice is just right, not too much. Mary Berry’s way of mixing the batter makes the cake tender and delicious.
Tips for making it perfect include preparing the cherries properly. This means rinsing them, drying them, and cutting them in half. By doing this, the cherries won’t all fall to the bottom of the cake. Bake the cake for 45-50 minutes until it’s a lovely golden color.
After it cools, you can keep the cake fresh for days in a sealed container. Or, freeze it to enjoy later within three months. It’s great with tea or as a special dessert for coconut and cherry fans.
Mary Berry shared a simple recipe for Coconut and Cherry Loaf Cake. You mix all the ingredients together, leaving cherries for later. The cherries are added at the end after they’re prepared. You’ll bake the cake for about an hour and fifteen minutes. It should smell amazing and look golden when it’s ready. After it cools, it’s good to freeze for later. This cake is great for anyone who adores cherries and wants an easy, tasty treat.
Making Mary Berry’s Coconut and Cherry Loaf Cake is straightforward. Mix everything but the cherries, add them in, and bake. The cake comes out golden with a soft texture and fruity bursts. This recipe is perfect for both new and seasoned bakers. Try it and savor the blend of coconut with sweet cherries in every bite.
Mary Berry’s Coconut and Cherry Loaf Cake is a timeless treat. It’s moist, comforting, and packed with flavor. Ingredients like Stork margarine or unsalted butter, sugar, eggs, vanilla, flour, cream, coconut, cherries, and orange zest bring a classic taste.
Preparing this cake is easy. First, mix the margarine or butter with sugar. Then, beat in eggs and vanilla. Finally, fold in the other ingredients, including cherries and coconut. Bake the batter in a prepared tin at low heat for 35-40 minutes.
After it cools, the cake is ready. It’s perfect for a snack or dessert. The mix of coconut and cherries makes it a favorite. Enjoy a slice and taste its timeless, crowd-pleasing charm.
You can finish preparing this cake in just 10 minutes.
Bake the cake for 45-50 minutes. Make sure a skewer comes out clean.
Rinse the cherries, dry them, and cut them in half. This keeps them from sinking in the cake.
Yes, you can freeze the cake. Keep it in an airtight container for three days or frozen for three months.
You’ll need Stork margarine or unsalted butter, caster sugar, eggs, vanilla extract, self-raising flour, double cream, desiccated coconut, glace cherry halves, and orange zest.
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