Mary Berry Coconut and Lime Cake is a refreshing and delightful dessert, boasting a perfect balance of tropical coconut flavor with a zesty lime twist. It’s a fantastic choice for a variety of occasions, whether it’s a casual family gathering or a more formal dinner party.
In this article, I will provide you with a detailed, step-by-step guide to making Mary Berry’s Coconut and Lime Cake.
What is Mary Berry Coconut and Lime Cake?
Mary Berry’s Coconut and Lime Cake is a delightful dessert that combines the tropical flavors of coconut and the zesty tang of lime. This cake features a moist and fluffy texture, enriched with the fresh taste of lime zest and juice, and the sweet, nutty flavor of desiccated coconut. Ideal for various occasions, it’s a simple yet elegant cake that’s easy to make and sure to impress.
This recipe is designed to serve 8-10 people and can be prepared in about 1 to 1.5 hours, combining convenience with exceptional taste.
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Why You Love this Recipe
The Mary Berry Coconut and Lime Cake is a recipe you’ll cherish for its delightful combination of flavors and ease of preparation.
Here’s why it’s a favorite:
- Tropical Flavor Fusion: The blend of lime and coconut delivers an exotic and refreshing taste.
- Easy to Make: The recipe is straightforward and user-friendly, perfect for both novice and experienced bakers.
- Perfect for Any Occasion: This cake is versatile and ideal for both casual and formal events.
- Moist and Fluffy Texture: The cake’s light and pleasing texture makes it a delightful treat.
- Versatile Serving Options: It pairs wonderfully with a variety of sides and toppings.
Ingredients Needed to Make Mary Berry Coconut And Lime Cake
To make Mary Berry Coconut And Lime Cake, you’ll need the following ingredients:
- 225 g (8 oz) unsalted butter, softened
- 225 g (8 oz) caster sugar
- 275 g (10 oz) self-raising flour
- 2 tsp baking powder
- 4 large eggs
- 2 limes, zest and juice
- 75 g (3 oz) desiccated coconut
- 3 tbsp milk
For the icing, you’ll need:
- 225 g (8 oz) icing sugar
- 2 limes, zest and juice
- 25 g (1 oz) desiccated coconut, toasted
Essential Equipment
You’ll also need the following equipment:
- A 20 cm (8 inch) round cake tin, greased and lined with baking paper
- A large mixing bowl
- An electric mixer or a wooden spoon
- A skewer or a toothpick
- A wire rack
- A small saucepan
- A small bowl
- A spoon
Directions to Make Mary Berry Coconut And Lime Cake
Now that you have everything ready, let’s start making the cake. Here are the steps to follow:
Step 1: Preheat the oven and prepare the cake batter
- Preheat the oven to 180°C (160°C fan, gas mark 4).
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. You can use an electric mixer or a wooden spoon for this.
- Add the eggs, one at a time, beating well after each addition.
- Sift the flour and baking powder into the bowl and fold in gently with a spatula.
- Stir in the lime zest, lime juice, coconut, and milk. The batter should be smooth and creamy.
- Spoon the batter into the prepared cake tin and level the surface with a spatula.
Step 2: Bake the cake and let it cool
- Bake the cake in the preheated oven for 35 to 40 minutes or until golden and springy to the touch.
- To check if the cake is done, insert a skewer or a toothpick into the center. If it comes out clean, the cake is ready. If not, bake for a few more minutes and check again.
- Once the cake is done, take it out of the oven and let it cool slightly in the tin for 10 minutes.
- Then, transfer the cake to a wire rack and let it cool completely.
Step 3: Make the icing and decorate the cake
- While the cake is cooling, make the icing. In a small saucepan, heat the icing sugar and lime juice over low heat, stirring until smooth and glossy. You can also do this in a microwave, heating for 10 seconds at a time and stirring until smooth.
- In a small bowl, toss the lime zest and toasted coconut together.
- Once the cake is cool, drizzle the icing over the top, letting it drip down the sides.
- Sprinkle the lime and coconut mixture over the icing, covering the whole cake.
- Cut into slices and enjoy!
What Do I Serve With Mary Berry Coconut and Lime Cake?
Enhance your serving experience with these accompaniments:
- Whipped Cream: A light, creamy texture complements the cake’s richness.
- Fresh Berries: Strawberries or raspberries add a burst of freshness.
- Lime Sorbet: For a refreshing, tangy contrast.
- Coconut Ice Cream: Amplifies the coconut flavor in the cake.
Pro Tips to Make Perfect Mary Berry Coconut and Lime Cake
To ensure your cake turns out perfectly, consider these tips:
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smoother batter.
- Even Zesting: Use a fine grater for evenly distributed lime zest.
- Gentle Folding: Carefully fold in the flour to maintain the cake’s lightness.
- Avoid Overmixing: Mix just enough to blend the ingredients well.
- Oven Watch: Keep an eye on your cake while it’s baking to prevent over-browning.
Variations of Mary Berry Coconut and Lime Cake
Get creative with these variations:
- Lemon Twist: Swap lime with lemon for a different citrus flavor.
- Pineapple Addition: Stir in crushed pineapple for added moisture and taste.
- Gluten-Free Option: Use gluten-free flour for those with dietary restrictions.
- Rum Glaze: Add a rum glaze for a sophisticated twist.
How do I Store Mary Berry Coconut and Lime Cake Leftovers?
Short-Term Storage:
- Cool Completely: Let the cake cool down to room temperature.
- Wrap Tightly: Seal the cake in plastic wrap or an airtight container.
- Room Temperature: Store at room temperature if consumed within a day.
Long-Term Storage:
- Refrigerate: Keep the cake in the fridge for up to 3-4 days.
- Separate Layers: Use parchment paper between layers if necessary.
How do I Reheat Mary Berry Coconut and Lime Cake Leftovers?
Reheating is simple and effective with these methods:
- Room Temperature: Allow the cake to reach room temperature if refrigerated.
- Microwave Method: Warm a slice briefly in the microwave for quick heating.
- Oven Reheating: Gently reheat the cake in a preheated oven at 150°C (300°F) for a few minutes.
Nutrition value (per slice, assuming 12 slices):
- Calories: 372 kcal
- Protein: 3.6 g
- Total fat: 16.4 g
- Saturated fat: 11.8 g
- Carbohydrates: 53.9 g
- Sugars: 38.6 g
- Dietary fiber: 1.5 g
- Sodium: 240.5 mg
- Calcium: 75.2 mg
Popular Recipes to Try
- Mary Berry Lemon And Lime Cheesecake
- Mary Berry Coconut Cake
- Mary Berry Lemon and Coconut Cake
- Mary Berry Lemon Posset
- Mary Berry Lime and Coconut Cake
- Delia Smith Lemon Sponge Cake
- Delia Smith Dundee Cake
- Delia Smith Lemon Curd
FAQs
What type of coconut is best for this cake, and can I use fresh coconut?
For Mary Berry’s Coconut and Lime Cake, desiccated coconut is typically used because of its fine texture and concentrated flavor. It blends well into the batter and icing, providing a consistent coconut taste throughout. While you can use fresh coconut, it will add more moisture and a different texture to the cake. If using fresh coconut, make sure to finely grate it and adjust the quantity to avoid overpowering the batter.
Can I substitute the lime with another citrus fruit in this recipe?
Yes, you can substitute lime with other citrus fruits such as lemon or orange. Each will impart its unique flavor to the cake, with lemon offering a sharper tang and orange a sweeter, milder citrus note. Just use the same amount of zest and juice as the recipe calls for lime.
Is it possible to make this cake dairy-free?
To make this cake dairy-free, you can substitute the butter with a dairy-free alternative like margarine or a plant-based butter substitute. For the milk, use any plant-based milk like almond, soy, or coconut milk. However, keep in mind that changing these ingredients might slightly alter the cake’s texture and flavor.
How can I ensure my cake is moist and doesn’t dry out?
To ensure the cake remains moist, avoid overbaking it. Start checking for doneness a few minutes before the suggested baking time. Another tip is to use room-temperature ingredients as they mix together more easily, creating a smooth and even batter. Lastly, storing the cake properly after baking, wrapped in cling film or in an airtight container, helps retain its moisture.
Can I prepare this cake as cupcakes instead of a whole cake?
Yes, this recipe can be adapted to make cupcakes, which is a great option for individual servings. Divide the batter evenly among cupcake liners in a muffin tin, and adjust the baking time accordingly — usually, cupcakes will bake faster than a whole cake. Start checking for doneness after about 15-20 minutes. The icing and toppings can be applied in the same way as on the whole cake.
Can I freeze the Coconut and Lime Cake?
Yes, this cake can be frozen. Once the cake has cooled completely, wrap it tightly in cling film and then in foil. It can be frozen for up to 3 months. To serve, thaw it overnight at room temperature. If the cake is iced, note that the texture of the icing may change slightly after freezing.
Final Words
This Mary Berry lime and coconut cake recipe is a complete step-by-step guide that will help you make a delicious and easy cake that will wow your guests.
It’s moist, fluffy, and full of tropical flavors. It’s perfect for any occasion, whether it’s a birthday, a tea party, or a weekend treat. Plus, it’s very simple to make, with only a few ingredients and steps. Try it today and let me know what you think. I hope you enjoy it as much as I do. Happy baking!