Mary Berry’s Lemon and Coconut Cake: A Refreshing Recipe

Looking for a refreshing dessert recipe? Mary Berry’s Lemon and Coconut Cake is a must-try. It blends the zesty taste of fresh lemons with the sweet coconut. This combo makes a flavor you won’t be able to resist.

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Ingredients and Method

To make Mary Berry’s Lemon and Coconut Cake, get these ingredients:

300g self-raising flour
250g caster sugar
250g baking spread or softened butter
4 large eggs
50g desiccated coconut
1 teaspoon coconut essence or Malibu
Zest of 2 lemons

After you have everything, here’s how to make it:

First, heat your oven to 180°C / 160° fan / gas mark 4.
In a big bowl, mix the flour, sugar, butter, eggs, coconut, essence, and lemon zest. Mix it well.
Put the mix in a big roasting tin or traybake tin, about 30 x 23cm. Spread it out evenly.
Bake in the oven for about an hour, until it’s golden on top and a skewer comes out clean.
Take it out and let it cool in the tin for ten minutes.
Then, cool it completely on a wire rack.
For the topping, mix icing sugar and lemon juice until it’s a bit runny but thick.
Drizzle the icing over the cake so it runs down the sides.
Let the icing harden a bit before cutting the cake into 24 squares.

This cake is a tasty mix of zingy lemon and sweet coconut in every bite. Yum!

Tips and Variations

Want to make the perfect Mary Berry Lemon and Coconut Cake? Here are some tips to enhance your baking. These ideas can help you make a cake that’s just right for you.

Use Fresh Lemons for Optimal Flavor

Fresh lemons are a must for the best Mary Berry Lemon and Coconut Cake flavor. Use juice and zest from fresh, ripe lemons. This adds a lively citrus taste that makes the cake more appealing.

Avoid Overmixing the Batter

Avoid overmixing the batter to keep your cake light. Mix the ingredients just enough to combine them. This makes the cake fluffy and delicious.

Adjust Sugar Quantity according to Personal Preference

Like your cake sweeter? Add more sugar to the recipe. For those who prefer it less sweet, lower the sugar amount. This way, you can suit the cake’s sweetness to your liking.

Toasting Desiccated Coconut for Enhanced Flavor

Toasting the desiccated coconut boosts its flavor. It makes the coconut taste and smell more intense. This simple step makes the cake taste even better.

Keep these tips in mind to make your Mary Berry Lemon and Coconut Cake perfect. It’ll be a treat that everyone loves.

Tips and Variations for Mary Berry Lemon and Coconut Cake
Use fresh lemons for optimal flavor
Avoid overmixing the batter to maintain a light and airy texture
Adjust the quantity of sugar based on personal preference
Toast desiccated coconut for enhanced flavor

Conclusion

Mary Berry’s Lemon and Coconut Cake is both refreshing and indulgent. It combines the tangy taste of lemon with tropical coconut. The moist, soft texture makes it perfect for any event. The recipe is simple, letting you create a treat that impresses your guests or satisfies your craving.

What makes this cake special is how flexible it is. You can change the recipe to match your liking. Want more sweetness? Just add more sugar. Looking for more coconut taste? Toast the coconut before mixing it in. These tweaks help you make the cake unique and explore different flavors.

Planning a get-together or just treating yourself, choose this cake. Its zesty lemon and coconut aroma will please you. This cake isn’t just a treat. It’s an experience you’ll want to repeat. So, enjoy each slice and the burst of tropical flavors.