Imagine a cake that transports you straight to a tropical paradise with every bite. That’s the essence of Mary Berry’s Coconut Cake – a delightful confection that combines the sweet, fragrant flavor of coconut with the tender crumb of a perfectly baked cake. Ideal for celebrations, afternoon teas, or as a special weekend treat, this cake promises to be a crowd-pleaser.
This recipe serves 8-10 people and can be prepared in about 2 hours, including baking and cooling time.
In this guide, I’ll walk you through the process of creating this exquisite cake, complete with pro tips and variations to suit your taste.
What is Mary Berry Coconut Cake?
Mary Berry Coconut Cake is a moist, fluffy cake infused with the rich, sweet flavor of coconut throughout. It's typically topped with a creamy coconut frosting and sprinkled with shredded coconut, offering a beautiful presentation and a delicious taste.
Related:Why You Should Try This Recipe
- Easy to Make: With straightforward steps, this recipe is perfect for bakers of all levels. It simplifies the process without compromising on taste or presentation.
- Versatile: Ideal for various occasions, from birthdays to tea parties. Its elegant appearance and exquisite taste make it suitable for any event, adding a touch of sophistication.
- Perfect for All Seasons: Whether it's a warm summer afternoon or a cozy winter evening, this coconut cake fits perfectly into any season's menu, bringing a taste of the tropics to your table.
- Customizable: This recipe serves as a fantastic base that can be tailored to your liking. Add your favorite fruits, nuts, or spices to make it uniquely yours.
- Nutrient-Rich: Coconut is known for its nutritional benefits, including fiber and healthy fats. This cake offers a way to indulge in a sweet treat while incorporating the goodness of coconut.
Ingredients:
To make this coconut cake, you will need the following ingredients:- Butter: 115g unsalted, plus extra for greasing. It enriches the cake, adding moisture and aiding in rising.
- Flour: 225g self-raising, sifted with a pinch of salt, for a light, airy texture without additional leavening agents.
- Sugar: 115g demerara, for a caramel flavor and crunchy top.
- Coconut: 100g desiccated, extra for topping, offering tropical flavor and texture. Shredded or flaked can also be used.
- Eggs: Two large, lightly beaten, for structure and moisture.
- Milk: Four tablespoons, to smooth and combine the batter effectively.
Equipment
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
Instructions 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
What To Serve With Mary Berry Coconut Cake
You can serve this coconut cake with any of these options:- A Scoop of Gelato: Vanilla bean or coconut gelato alongside a slice of this cake makes for a decadent pairing.
- Fruit Compote: A berry compote, with its slight acidity, balances the sweetness of the cake beautifully.
- Whipped Cream: A dollop of lightly sweetened whipped cream adds a cloud-like texture.
- Tropical Fruit Salad: Mango, pineapple, and papaya tossed in lime juice offer a refreshing side.
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)