Mary Berry Lime and Coconut Cake

Mary Berry’s Lime and Coconut Cake: A Citrusy Twist

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Get ready to tantalize your taste buds with Mary Berry’s Lime and Coconut Cake. This dessert puts a twist on the classic coconut cake. It combines the tangy lime with the sweet coconut, making every bite a taste of the tropics.

Mary Berry is well known for her baking skills. She has crafted a recipe that’s both reliable and yummy. Her Lime and Coconut Cake showcases her love for baking and her vast knowledge in culinary arts.

This cake brings vibrant colors and tropical tastes to any event. It’s perfect for a summer party or if you desire something exotic. Mary Berry’s Lime and Coconut Cake is a great option for these occasions.

Next, we will explore the essential ingredients and baking tools for making this zesty treat. Stay with us for all the details.

Key Ingredients for Mary Berry Coconut Cake

The ingredients for Mary Berry Coconut Cake are simple yet make a big difference. Gathering these items lets you bake a coconut cake that’s both tasty and rich. This is what you need:

  • 115g of butter: It makes the cake smooth and rich.
  • 225g of self-raising flour: This flour keeps the cake light.
  • 115g of demerara sugar: It adds a rich, sweet taste to the cake.
  • 100g of desiccated coconut: Gives the cake a tropical twist and extra texture.
  • 2 large eggs: They help the cake rise and set the mix.
  • 4 tbsp of milk: Makes the cake moist and soft, perfect for eating.

These ingredients are easy to find and make a perfect Mary Berry Coconut Cake. Everyone will love it, wanting another piece.

Why are these ingredients important?

The mix of butter, flour, sugar, coconut, eggs, and milk in the cake is key. They balance each other perfectly to create a delicious and moist treat. Butter brings richness and moisture. Flour ensures the cake is light and soft. Demerara sugar adds a special sweetness with its light molasses hint. Desiccated coconut gives a tropical taste and a nice chew.

Eggs are a key part, binding everything together and letting the cake rise well. And milk? It keeps the cake tender and moist, making it a joy to eat.

“The key ingredients in Mary Berry Coconut Cake work together like a symphony, resulting in a cake that is moist, flavorful, and simply irresistible.”

Required Baking Tools for Mary Berry Coconut Cake

Before baking Mary Berry’s coconut cake, check you have all the tools you need. These tools make baking easier and ensure your cake looks and tastes amazing. You’ll need to get these ready before starting.

Loaf Tin

For Mary Berry’s recipe, use a 900g loaf tin. It bakes the cake perfectly. The shape lets the cake rise well and look good once baked.

Baking Paper

Use baking paper to line the tin. This stops the cake from sticking. It makes getting your cake out neat and easy. Have your baking paper ready before you start.

Mixing Bowl

You need a big, strong mixing bowl. It mixes the ingredients well. A bowl with high sides helps stop spills.


A sieve is important for the flour. Sifting makes the cake light. Remove any lumps and the cake will be smooth and fluffy.

Electric Mixer

An electric mixer or whisk blends the ingredients beautifully. It saves you time and energy. This way, you get the perfect cake batter without a hassle.

Palette Knife

A palette knife has many uses. It smooths batter before baking. It’s also great for frosting, making your cake look great.

Having the right tools makes baking Mary Berry’s cake easy. With all these items, you’re set to make a delicious coconut cake. Enjoy baking!

Required Baking Tools for Mary Berry Coconut Cake


Mary Berry’s Lime and Coconut Cake is a special treat. It gives a new take on coconut cake by adding lime’s zest. Together, they make a tasty mix that takes you to a sunny place with each slice.

Mary Berry is known worldwide for her easy-to-follow yet flavorful recipes. This cake shows how she turns complicated tastes into simple treats. With her guidance, even a novice baker can create something truly delicious.

This cake goes well with tea, as a dessert, or just as a snack. It is bound to be a favorite wherever it is served. So, get your apron, the ingredients, and start an adventure in baking. Let the sweet tropical joy begin. Happy baking!


Can I use margarine instead of butter in Mary Berry’s Coconut Cake?

Yes, you can use margarine instead of butter to make the cake. Butter makes it richer, but margarine works fine too.

Can I use all-purpose flour instead of self-raising flour?

Yes, you can use all-purpose flour. Just add some baking powder to make it fluffier. Self-raising flour is typically preferred.

Can I use granulated sugar instead of demerara sugar for the cake?

You can use granulated sugar if you don’t have demerara. It won’t have the same hint of molasses, but it will work well.

Can I use fresh coconut instead of desiccated coconut?

If you prefer fresh, go ahead. Just grate the fresh coconut and use it. Desiccated coconut, though, brings a stronger flavor.

Can I use medium-sized eggs instead of large eggs?

Large eggs are best for the cake’s texture. But, medium eggs will work if that’s what you have.

Can I use water instead of milk in the recipe?

Milk makes the cake moist. But, you can go with water in the same amount if you like.

Can I bake Mary Berry’s Coconut Cake in a different cake pan?

For the ideal shape, use a 900g loaf tin. Feel free to switch pans, just watch the bake time.

Can I use parchment paper instead of baking paper?

Yes, you can use parchment paper. It serves the same purpose, lining the tin to prevent sticking.

Can I mix the ingredients by hand instead of using an electric mixer?

An electric mixer mixes thoroughly. You can use a hand tool like a spoon or spatula instead, it just requires a bit more effort.

Can I use a regular knife instead of a palette knife for smoothing the batter and spreading frosting or toppings?

A palette knife gives a neat finish. But, a regular knife will also do the job for smoothing and spreading.

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