Coconut Cake Mary Berry

Mary Berry’s Favorite Coconut Cake Recipe

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Try out Mary Berry’s beloved Coconut Cake recipe for a taste of the tropics. She’s a well-known baker and TV star in Britain. With her recipe, you can bring the paradise flavor to your own kitchen. It’s perfect for any gathering or when you want a sweet treat.

This cake is all about the mix of lively lemon, soft cake, and tasty coconut. Mary Berry gets the perfect blend of flavors. The lemon kicks against the sweet coconut, making it a perfect match.

What’s special about this Coconut Cake is how simple it is. You probably have all the ingredients in your kitchen already. So, it’s easy and fun to make, without needing to search for rare items.

The ingredients are things like lemon juice, eggs, sugar, and flour. Add some coconut, butter, and milk, and you’re on your way. The mix makes a light, moist cake that’s a joy to eat.

After baking, you can make it look and taste even better by adding more coconut on top. This gives every slice extra crunch and flavor. The Coconut Cake is great by itself, with tea, or as a nice ending to a meal.

Why not try making Mary Berry’s Coconut Cake? It’s a hit with everyone and shows off her baking skills. Enjoy the tropical vibe and delightful scent in every mouthful.

Ingredients and Preparation

To make Mary Berry’s Coconut Cake, gather lemon juice, zest, eggs, caster sugar, self-raising flour, desiccated coconut, unsalted butter, and milk.

The recipe uses simple ingredients found in any kitchen. They help create a moist, tasty Coconut Cake. It feels like a bite of tropical paradise.

Let’s dive into the process:

  1. Mix the self-raising flour and desiccated coconut in a bowl.
  2. Beat the unsalted butter and castor sugar in another bowl until fluffy.
  3. Add eggs one by one, making sure to beat well after each.
  4. Now, stir in lemon juice, zest, and milk until you get a soft batter.
  5. Prepare your baking tin by greasing and lining it.
  6. Pour your batter in, flattening the top with a spatula.
  7. Bake at 180°C (350°F) for 25-30 minutes, until it looks golden and has risen well.
  8. Check if it’s ready by poking a skewer in. If it comes out clean, the cake is done.
  9. Cool it in the tin for a while, then move it to a rack to cool completely.

You’re done! The aroma of coconuts will make your kitchen inviting. Cut a slice and enjoy your Coconut Cake.

Inspiration for Your Imagination

Now that you’ve mastered the basics, it’s time to get creative. Add lemon curd layers or sprinkle toasted coconut over it. This cake is yours to tweak and make even yummier.

Next up, we’ll share tips to serve your Coconut Cake in the most delicious ways.

Serving Suggestions and Conclusion

After baking and cooling, serve your Coconut Cake as it is. Add a sprinkle of desiccated coconut on top for more flavor and a nicer look.

This cake is perfect with a cup of tea. It’s also great after any meal as a sweet treat.

Mary Berry’s Coconut Cake is a real hit. Once you try this delicious homemade cake, you’ll be hooked. It’s a taste of paradise at home.


Can I use shredded coconut instead of desiccated coconut in Mary Berry’s Coconut Cake recipe?

Yes, shredded coconut is fine instead of desiccated in the recipe. Just know the texture and taste might change a bit.

Can I use margarine instead of unsalted butter?

You can use margarine instead of unsalted butter. But the cake might have a slightly different taste and texture.

Can I make the Coconut Cake gluten-free?

Making the Coconut Cake gluten-free is possible. Just swap regular flour for gluten-free self-raising flour.

How long does it take to bake the Coconut Cake?

Baking the Coconut Cake takes about 45-50 minutes. Yet, it’s wise to use a skewer to check if it’s fully done.

How should I store the Coconut Cake?

Store the Coconut Cake in an airtight container at room temp for up to 3 days. If you chill it, let it warm to room temp before eating.

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