today I’m going to show you how to make a delicious coconut cake, inspired by the famous British baker Mary Berry. This cake is easy to make, moist, and full of coconut flavor. It’s perfect for any occasion, whether it’s a birthday, a tea party, or just a treat for yourself.
Let’s get started!
What is Mary Berry Coconut Cake?
Mary Berry coconut cake is a type of cake that is made with butter, flour, sugar, eggs, milk, and coconut. It is named after Mary Berry, a famous British baker and cookbook author who popularized this recipe. Mary Berry coconut cake is a simple and easy cake to make, but it has a rich and moist texture and a delicious coconut flavor. It is baked in a loaf tin and sprinkled with some extra coconut on top for a crunchy crust.
Why You Should Try This Recipe
You should try this recipe for Mary Berry coconut cake because it is:
- Easy: You don’t need any fancy equipment or ingredients to make this cake. You just need a mixing bowl, a wooden spoon or an electric mixer, a loaf tin, and some baking paper. The method is also very simple and straightforward. You just rub the butter into the flour, stir in the sugar and the coconut, add the eggs and the milk, and bake the cake. That’s it!
- Delicious: This cake is moist, tender, and full of coconut flavor. It has a caramel-like taste from the demerara sugar and a crunchy texture from the coconut on top. It is not too sweet or too heavy, but just right for any occasion.
- Versatile: You can enjoy this cake as it is, or you can add some extra toppings or fillings to make it even more delicious. You can use jam, cream, icing, or fruit to customize your cake according to your preference. You can also serve it with some tea or coffee for a perfect afternoon snack.
Mary Berry Coconut Cake Ingredients:
To make this coconut cake, you will need the following ingredients:
- Butter: You will need 115 grams of unsalted butter, cut into small pieces, plus some extra for greasing the loaf tin. Butter adds richness and moisture to the cake, and also helps it rise.
- Flour: You will need 225 grams of self-raising flour, sifted with a pinch of salt. Self-raising flour already contains baking powder, so you don’t need to add any extra leavening agent. Sifting the flour helps to aerate it and make the cake lighter.
- Sugar: You will need 115 grams of demerara sugar, which is a type of brown sugar with large crystals. Demerara sugar gives the cake a caramel-like flavor and a crunchy texture on top.
- Coconut: You will need 100 grams of desiccated coconut, plus some extra for sprinkling on top of the cake. Desiccated coconut is dried and shredded coconut that adds a lot of flavor and texture to the cake. You can also use shredded or flaked coconut if you prefer.
- Eggs: You will need two large eggs, lightly beaten. Eggs act as a binder and provide structure and moisture to the cake.
- Milk: You will need four tablespoons of milk, which helps to loosen the batter and make it easier to mix.
To make this coconut cake, you will need the following equipment:
- A 900-gram loaf tin
- Some baking paper
- A mixing bowl
- A wooden spoon or an electric mixer
- A palette knife
- A skewer
- A wire rack
Method to Make Mary Berry Coconut Cake
Making this coconut cake is very simple and straightforward. Just follow these steps:
Step 1: Preheat the oven and prepare the loaf tin
Preheat your oven to 160°C/140°C fan/gas mark 3. Grease your loaf tin with some butter and line it with baking paper. This will prevent the cake from sticking to the tin and make it easier to remove later.
Step 2: Rub the butter into the flour
In a large mixing bowl, rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. This is called the rubbing-in method, and it helps to create a tender crumb in the cake.
Step 3: Stir in the sugar and the coconut
Stir in the sugar and the coconut with a wooden spoon or an electric mixer until well combined.
Step 4: Add the eggs and the milk
Add the eggs and the milk and mix well until you have a soft-dropping consistency. This means that the batter should drop off your spoon easily when you lift it up.
Step 5: Spoon the batter into the loaf tin
Spoon the batter into your prepared loaf tin and smooth the surface with a palette knife. Make sure to spread it evenly and fill all the corners of the tin.
Step 6: Bake the cake for 30 minutes and sprinkle some coconut on top
Bake the cake for 30 minutes in the preheated oven. Then, take it out and sprinkle some extra coconut on top of it. This will create a nice golden crust on your cake.
Step 7: Bake the cake for another 20 to 25 minutes and check if it is done
Return the cake to the oven and bake for another 20 to 25 minutes, or until it is well-risen and golden brown. To check if it is done, insert a skewer into the center of the cake and see if it comes out clean. If it does, your cake is ready. If not, bake it for a few more minutes until it is done.
Step 8: Let the cake cool slightly in the tin and turn it out onto a wire rack
- Related: Mary Berry Boiled Fruit Cake
What To Serve With Mary Berry Coconut Cake
You can serve this coconut cake with any of these options:
- Jam: You can slice your cake horizontally and spread some jam between the layers. You can use any jam you like, such as strawberry, raspberry, apricot, or pineapple.
- Cream: You can whip some cream and use it as a filling or a topping for your cake. You can also add some vanilla extract or some coconut cream to enhance the flavor.
- Icing: You can make some icing by mixing some icing sugar with some water or lemon juice until you have a smooth consistency. Then, drizzle it over your cake or pipe it in swirls or patterns.
- Fruit: You can decorate your cake with some fresh or dried fruit, such as berries, cherries, mangoes, or bananas. You can also use some canned or preserved fruit, such as pineapple rings or peaches.
How to Make Mary Berry Coconut Cake More Delicious
If you want to make this coconut cake more delicious, you can try some of these tips:
- Use unsalted butter for the best flavor and texture. Salted butter can make your cake too salty and affect the rising of the cake.
- Use demerara sugar instead of regular white sugar for a more caramel-like flavor and a crunchy texture on top of the cake. Demerara sugar is a type of brown sugar with large crystals that melt and caramelize in the oven.
- Use desiccated coconut instead of shredded or flaked coconut for a finer texture and a more even distribution of coconut in the cake. Desiccated coconut is dried and shredded coconut that has a longer shelf life and absorbs more moisture than other types of coconut.
- Add some vanilla extract or some coconut cream to the batter for a more intense coconut flavor. You can also use some coconut milk instead of regular milk for a creamier consistency.
- Sprinkle some extra coconut on top of the cake before baking for a nice golden crust and a more attractive appearance.
Tips to Make the Best Mary Berry Coconut Cake
Here are some tips and tricks to help you make the best coconut cake ever:
- Make sure your butter is at room temperature before you start rubbing it into the flour. This will make it easier to work with and create a better texture in your cake.
- Don’t overmix your batter, as this can make your cake tough and dense. Just mix it until everything is well combined and no dry flour remains.
- If your cake starts to brown too quickly in the oven, you can cover it with some aluminum foil to prevent it from burning.
- Store your cake in an airtight container at room temperature for up to three days, or in the fridge for up to a week. You can also freeze your cake for up to three months, wrapped in plastic wrap and foil.
- To defrost your cake, let it thaw at room temperature for a few hours or overnight.
Mary Berry Coconut Cake Nutrition:
One serving of coconut cake (1/12 of 9″ diameter) has the following nutrition facts:
- Calories: 399
- Total Fat: 12g (15% DV)
- Saturated Fat: 4.4g (22% DV)
- Cholesterol: 1.1mg (0% DV)
- Sodium: 318mg (14% DV)
- Total Carbohydrate: 71g (26% DV)
- Dietary Fiber: 1.1g (4% DV)
- Sugars: 64g
- Protein: 4.9g
- Vitamin D: 0.2mcg (1% DV)
- Calcium: 101mg (8% DV)
- Iron: 1.3mg (7% DV)
- Potassium: 110.9mg (2% DV)
Here are some frequently asked questions about this recipe:
How long does this cake last?
This cake can last for up to three days at room temperature, or up to a week in the fridge if stored in an airtight container. You can also freeze this cake for up to three months, wrapped in plastic wrap and foil.
How do I know if this cake is done?
You can check if this cake is done by inserting a skewer into the center of the cake and seeing if it comes out clean. If it does, your cake is ready. If not, bake it for a few more minutes until it is done.
Can I use other types of sugar or flour for this recipe?
You can use other types of sugar or flour for this recipe, but they may affect the flavor and texture of your cake. For example, using white sugar instead of demerara sugar will make your cake less caramel-like and less crunchy on top. Using plain flour instead of self-raising flour will make your cake less fluffy and more dense. You will also need to add some baking powder to the plain flour to make it rise.
I hope you enjoyed this recipe for Mary Berry’s coconut cake. It’s a simple and delicious cake that you can make with a few basic ingredients and enjoy with a cup of tea or coffee. It’s also very versatile and adaptable, as you can add different toppings or fillings to suit your taste. If you try this recipe, let me know how it turned out in the comments below.
I’d love to hear from you! Happy baking!