Mary Berry Lemon and Coconut Cake Recipe

Mary Berry Lemon and Coconut Cake Recipe
Yields: 1 Serving Difficulty: Easy Prep Time: 30 Mins Cook Time: 30 Mins Total Time: 1 Hr

Mary Berry Lemon and Coconut Cake is a delightful blend of zesty lemon and sweet coconut, creating a cake that’s both refreshing and indulgent. It strikes the perfect balance between tangy and sweet flavors, wrapped up in a moist and fluffy texture. This cake is a fantastic choice for gatherings, afternoon tea, or simply as a delightful treat for your family.

In this article, I’ll guide you through each step of making Mary Berry’s Lemon and Coconut Cake, offering handy tips to ensure your cake turns out perfectly every time. Let’s get started!

Let’s get started!

What is Mary Berry Lemon and Coconut Cake?

Mary Berry lemon and coconut cake is a simple and delicious cake that combines the tangy flavor of lemon with the sweet and nutty flavor of coconut. It consists of a moist and fluffy lemon and coconut sponge cake, topped with lemon icing and toasted coconut. It’s inspired by the famous British baker and TV personality, Mary Berry, who is known for her easy and elegant recipes.

This recipe comfortably serves 8-10 people and the preparation and baking time is around 1 to 1.5 hours.

Lemon and Coconut Cake Recipe Mary Berry

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Why You Love this Recipe

There are many reasons to love this recipe, such as:

  • Ease of Preparation: This recipe is beginner-friendly, requiring only basic baking skills and common kitchen tools.
  • Versatility for Occasions: Its elegant flavor profile makes it suitable for diverse events, from casual gatherings to more formal celebrations.
  • Harmonious Flavor Blend: The combination of lemon and coconut creates a refreshing and unique taste that is both tangy and sweet.
  • Optimal Moisture: Thanks to the lemon juice and coconut, the cake retains a perfect moistness, enhancing its texture.
  • Attractive Presentation: The lemon icing and toasted coconut topping give the cake an appealing and sophisticated look.

Ingredients Needed to Make Mary Berry Lemon and Coconut Cake

To make this cake, you’ll need the following ingredients:

For the cake:

  • 225 g (8 oz) of self-raising flour
  • 225 g (8 oz) of caster sugar
  • 225 g (8 oz) of softened butter
  • 4 eggs
  • 2 lemons, zested and juiced
  • 50 g (2 oz) of desiccated coconut

For the icing:

  • 175 g (6 oz) of icing sugar
  • 3 tablespoons of lemon juice
  • 25 g (1 oz) of desiccated coconut, toasted

Useful Equipment

You’ll also need a 20 cm (8 inch) round cake tin, greased and lined with baking paper, a large mixing bowl, an electric whisk, a wire rack, a small saucepan, and a skewer.

Instructions to Make Mary Berry Lemon and Coconut Cake

Instructions to Make Make the Cake

Follow these steps to make the cake:

  1. Preheat your oven to 180°C (160°C fan, gas mark 4).
  2. In a large mixing bowl, beat together the flour, sugar, butter, eggs, and lemon zest with an electric whisk until well combined and smooth. This should take about 2 minutes.
  3. Stir in the desiccated coconut and 2 tablespoons of lemon juice.
  4. Spoon the batter into the prepared cake tin and level the surface with a spatula.
  5. Bake for 35 to 40 minutes or until golden and springy to the touch. You can check if the cake is done by inserting a skewer into the center. If it comes out clean, the cake is ready.
  6. Leave the cake in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Prepration of Mary Berry Lemon and Coconut Cake

Instructions to Make the Icing

Follow these steps to make the icing:

  1. In a small saucepan, heat the remaining lemon juice and 2 tablespoons of water over low heat until warm.
  2. Sift the icing sugar into a bowl and gradually whisk in the warm lemon mixture until smooth and glossy. You may need to add more water or icing sugar to adjust the consistency. The icing should be thick enough to coat the back of a spoon, but not too runny or stiff.
  3. Drizzle the icing over the top of the cake, letting it drip down the sides.
  4. Sprinkle the toasted coconut over the icing and let it set.

Mary Berry Lemon and Coconut Cake

What Do I Serve With Mary Berry Lemon and Coconut Cake?

To elevate the serving experience of Mary Berry’s Lemon and Coconut Cake, consider these enhanced accompaniments. These additions not only complement the cake’s flavors but also add a visual and textural appeal, making it an even more delightful treat for any occasion.

  • Creamy Additions: A scoop of vanilla ice cream or a dollop of whipped cream adds a creamy richness that contrasts beautifully with the cake’s citrus notes.
  • Fruit Accents: Fresh berries or thinly sliced fruits like mango or peach provide a colorful and fresh contrast, enhancing the cake’s tropical vibe.
  • Extra Zest: A spread of lemon curd or a dollop of tangy jam can amplify the cake’s citrusy essence.
  • Decorative Touches: Garnishing with mint leaves or edible flowers not only adds a fresh aroma but also elevates the cake’s presentation.

Pro Tips to Make Perfect Mary Berry Lemon and Coconut Cake

Achieving the perfect Lemon and Coconut Cake is easier with these refined tips. These suggestions focus on enhancing the flavor, texture, and overall quality of the cake.

  • Fresh Lemon Advantage: Always opt for fresh lemons for a vibrant flavor. Their fresh juice and zest offer an unbeatable taste.
  • Butter Selection: Choosing unsalted butter allows for precise flavor control, enhancing the cake’s overall taste profile.
  • Egg Temperature: Room-temperature eggs blend more seamlessly, contributing to a lighter and airier cake texture.
  • Mixing Technique: Be mindful of the batter consistency; overmixing can lead to a denser cake.
  • Baking Attention: Monitor the baking time closely to prevent a dry texture. Remove from the oven as soon as it passes the skewer test.
  • Icing Absorption: For a moister cake, gently poke holes in it before adding the icing, allowing for better infusion of flavors.
  • Coconut Toasting: Toast the coconut until golden for a richer flavor and added crunch.

Variations of Mary Berry Lemon and Coconut Cake

Experimenting with different ingredients can give this classic cake a new twist. These variations cater to diverse taste preferences and dietary requirements.

  • Seed Addition: Incorporate poppy or chia seeds into the batter for added texture and health benefits.
  • Flour Alternatives: For a different flavor or gluten-free option, replace some regular flour with almond or coconut flour.
  • Citrus Varieties: Experiment with lime or orange zest and juice for a unique twist on the classic lemon flavor.
  • Frosting Options: Cream cheese or buttercream frosting can offer a richer topping alternative to traditional lemon icing.
  • Indulgent Mix-ins: Adding chocolate chips or nuts into the batter or icing introduces an indulgent contrast to the light, citrusy flavors.

How do I store Mary Berry Lemon and Coconut Cake Leftovers?

To store the leftovers of this cake, you can follow these steps:

  • At room temperature: You can store the cake in an airtight container at room temperature for up to 3 days. Make sure the cake is completely cool before storing it, and keep it away from direct sunlight and heat sources.
  • In the fridge: You can store the cake in an airtight container in the fridge for up to a week. This will keep the cake fresher and prevent the icing from melting. However, the cake may become firmer and less moist in the fridge, so you may want to bring it to room temperature before serving it.
  • In the freezer: You can store the cake in the freezer for up to 3 months. To do this, you need to wrap the cake well in cling film and foil, and place it in a freezer-safe container or bag. This will prevent the cake from freezer burn and moisture loss. To thaw the cake, you need to unwrap it and let it sit at room temperature for a few hours or overnight.

How do I reheat Mary Berry Lemon and Coconut Cake Leftovers?

To reheat the leftovers of this cake, you can follow these steps:

  • In the oven: You can reheat the cake in the oven at 160°C (140°C fan, gas mark 3) for 10 to 15 minutes, or until warm. You can cover the cake with foil to prevent it from drying out or browning too much.
  • In the microwave: You can reheat the cake in the microwave for 10 to 15 seconds, or until warm. You can place the cake on a microwave-safe plate and cover it with a damp paper towel to prevent it from drying out or overheating.
  • In the toaster: You can reheat the cake in the toaster for a few minutes, or until warm and crisp. You can slice the cake into thin pieces and toast them lightly on both sides. This will give the cake a nice texture and flavor.

Nutrition value per serving:

  • Calories: 360 kcal
  • Fat: 20 g
  • Carbohydrates: 41 g
  • Protein: 6 g
  • Fiber: 3 g
  • Sugars: 21 g

FAQs

Can I make the Lemon and Coconut Cake in advance?

Absolutely, you can bake the cake a day in advance. Once cooled, wrap it in cling film and store it at room temperature. Prepare and apply the icing and toasted coconut on the day you plan to serve it to maintain the freshness and texture of the topping.

Is it possible to make this cake gluten-free?

Yes, you can make a gluten-free version of this cake. Replace the self-raising flour with a gluten-free self-raising flour blend in the same quantity. Also, ensure that your baking powder and other ingredients are gluten-free. The texture might be slightly different, but the cake should still be delicious.

Can I use a different type of sugar?

Yes, you can use any type of granulated sugar for this recipe, such as white, brown, or raw sugar. However, avoid using powdered sugar, as it may affect the texture and sweetness of the cake and the icing.

How do I make lemon curd?

Lemon curd is a thick and creamy spread made with lemon juice, sugar, eggs, and butter. You can make it from scratch by following this recipe, or you can buy it ready-made from the store.

Can I use fresh or canned coconut?

You can use either fresh or canned coconut for this recipe, as long as it is unsweetened and shredded or flaked. If you use fresh coconut, you may need to peel and grate it yourself, or buy it pre-grated from the store. If you use canned coconut, you may need to drain and squeeze out the excess liquid before using it.

Can I use regular flour instead of self-raising flour for the cake?

Yes, you can substitute self-raising flour with regular all-purpose flour. To make your own self-raising flour, for every 225 g (8 oz) of all-purpose flour, add 3 teaspoons of baking powder and mix well. This addition will help your cake rise similarly to using self-raising flour

How do I toast the coconut?

Toasting the coconut enhances its flavor and texture, and gives it a nice golden color. You can toast the coconut in a dry skillet over medium heat, stirring frequently, until golden and fragrant. This should take about 5 to 10 minutes. Alternatively, you can toast the coconut in the oven at 180°C (160°C fan, gas mark 4) for 10 to 15 minutes, stirring occasionally, until golden and crisp.

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