Looking for a yummy dessert? Mary Berry’s Lime and Coconut Cake is a top pick. It mixes lime and coconut to make a treat that’s both sweet and cool.
This cake has a soft, light sponge. It’s then topped with a zingy lime drizzle. This gives it a sharp, citrusy flavor.
To bake this cake well, make sure your ingredients are warm and your oven is the right temp. With care, Mary Berry’s Lime and Coconut Cake stays fresh for up to three days.
Want to spice up the taste? Adding coconut rum does the trick. It makes the cake’s flavor more interesting.
This Lime and Coconut Cake is great for any event. It stays fresh without needing to be chilled. So, you can take it anywhere, making it a perfect party dessert.
Now, we’ll show you how to make Mary Berry’s Lime and Coconut Cake. This easy guide will help you whip up this tasty treat at home.
Enjoy the exotic mix of lime and coconut with Mary Berry’s cake. It’s the perfect treat for any time. You can serve it at a sunny party or enjoy it for yourself.
First, you need these ingredients:
175g softened butter
175g caster sugar
3 large eggs
175g self-raising flour
1.5 tsp baking powder
50g desiccated coconut
Finely grated zest of 2 limes
2 tbsp coconut rum
2 tbsp milk
Ready to bake? Let’s start with Mary Berry’s lime and coconut cake:
Cream the butter and sugar until soft and smooth.
Add eggs, one by one. Mix well each time.
Gradually add the flour and baking powder, folding gently.
Mix in the coconut, lime zest, rum, and milk. Use a spatula.
Then, beat with a mixer briefly to make the batter smooth.
Pour the batter into a lined loaf tin.
Bake for 35 minutes at 180°C (350°F) or until a skewer comes out clean.
While it bakes, make a tangy drizzle with lime juice and sugar.
When the cake’s done, pour the drizzle over it so it soaks in the citrus.
Cool the cake fully before enjoying. It enhances the flavors and texture.
After it cools, slice the cake and savor the mix of lime and coconut. The moist cake with zesty lime is irresistible. You’ll want more!
Love baking? Or just started? Mary Berry’s cake is a sure hit. It tastes like a sunny day at the beach. Try it and see!
Serving and Tips for Mary Berry’s Lime and Coconut Cake
Mary Berry’s Lime and Coconut Cake is more than a tasty dessert. It works well with different meals or a cup of tea.
This cake can stay fresh at room temperature for 3-4 days. Perfect for picnics, parties, and more. Take it with you; it stays moist and tasty.
If the cake browns too fast, but the middle isn’t baked, cover it with foil. Then keep baking. This tip ensures the cake cooks perfectly.
The coconut rum in this Lime and Coconut Cake is optional. Skipping it won’t change how delicious the cake is.
Use room-temperature ingredients for a great cake rise. Follow the recipe’s temperature closely when baking. This makes the cake light and fluffy.
Savor the mix of lime and coconut in Mary Berry’s cake. It’s a treat for your taste buds with every mouthful.
FAQ
Can the Lime and Coconut Cake be refrigerated?
No, the Lime and Coconut Cake shouldn’t go in the fridge. It’s fine at room temperature. You can keep it that way for 3-4 days.
How long does the Lime and Coconut Cake stay moist?
This cake stays moist and tasty for about 3 days at room temperature.
Can I omit the coconut rum in the recipe?
Yes, you can skip the coconut rum if you want. It’s not a must-have in the Lime and Coconut Cake.
How can I achieve a beautifully risen cake?
Make sure everything is at room temperature for a great rise. Follow the recipe’s temperature too. This will give you a lovely Lime and Coconut Cake.
Can the cake be baked in a different pan other than a loaf tin?
Certainly. You can use another pan for the Lime and Coconut Cake. Just adjust how long you bake it for.
What is the purpose of the lime drizzle?
The lime drizzle makes the cake especially tasty. It’s poured hot over the cake. This lets the cake soak up the tangy lime and gives the Lime and Coconut Cake its special zing.
Can the Lime and Coconut Cake be served with anything else besides tea or coffee?
Absolutely. Enjoy the Lime and Coconut Cake as a sweet course. Or, you can pair it with yummy things like ice cream, whipped cream, or fresh fruit.
Can I make any substitutions in the recipe?
It’s best to stick to Mary Berry’s Lime and Coconut Cake recipe. But, you can tweak it a bit to suit your likes. Just remember, big changes might affect the final outcome.
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