Mary Berry Raspberry and Coconut Cake is a delicious and easy cake that is perfect for any occasion. It is made with a moist and fluffy coconut sponge cake, filled with fresh raspberries and whipped cream, and topped with more raspberries and coconut flakes. It is also gluten-free, as it uses ground almonds instead of flour.
In this article, I will show you how to make Mary Berry’s raspberry and coconut cake, with a complete step-by-step guide. You will also learn some tips and tricks to make your cake even better. Let’s get started!
What is Mary Berry Raspberry and Coconut Cake Recipe?
Mary Berry raspberry and coconut cake is a delightful dessert, created by Mary Berry, a famous British baker, author, and television personality, who is known for her simple and elegant recipes. She published this recipe in her book Mary Berry Everyday in 2017. This cake is gluten-free, as it uses ground almonds instead of flour, which gives it a moist and fluffy texture. It is also filled with fresh raspberries and whipped cream, and topped with more raspberries and coconut flakes, which add a burst of flavor and color.
Ideal for serving 8-10 people, this recipe can be prepared in an hours
Why You Love this Recipe
There are many reasons to love this recipe for Mary Berry raspberry and coconut cake.
Here are some of them:
- Gluten-Free Goodness: The use of ground almonds instead of flour not only makes this cake gluten-free but also enhances its texture and flavor.
- Fruit and Cream Fusion: The fresh raspberries and whipped cream create a harmonious balance of tartness and creaminess, complemented by the crunch of coconut flakes.
- Simplicity and Speed: This recipe is straightforward and quick to prepare, requiring basic kitchen tools and no advanced baking skills.
Ingredients Needed to Make Mary Berry Raspberry and Coconut Cake Recipe
To make Mary Berry’s raspberry and coconut cake, you will need the following ingredients:
For the cake:
- 225 g (8 oz) unsalted butter, softened
- 225 g (8 oz) caster sugar
- 4 large eggs
- 225 g (8 oz) ground almonds
- 1 tsp baking powder
- 50 g (2 oz) desiccated coconut
- 1 tsp vanilla extract
For the filling and topping:
- 300 ml (10 fl oz) double cream
- 1 tbsp icing sugar
- 250 g (9 oz) fresh raspberries
- 25 g (1 oz) coconut flakes, toasted
You will need the following equipment:
- A 20 cm (8 inch) round cake tin, greased and lined with baking parchment
- A large mixing bowl
- A whisk or an electric mixer
- A wire rack
- A small frying pan
- A palette knife or a spatula
- A serrated knife
Instructions to Make Mary Berry Raspberry and Coconut Cake
To make Mary Berry’s raspberry and coconut cake, you need to follow these steps:
Step 1: Preheat the oven and prepare the cake tin
- Preheat the oven to 180°C (160°C fan, gas mark 4).
- Grease and line a 20 cm (8 inch) round cake tin with baking parchment.
Step 2: Make the cake batter
- In a large mixing bowl, whisk or beat the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Fold in the ground almonds, baking powder, desiccated coconut, and vanilla extract, and mix well until combined.
Step 3: Bake the cake
- Spoon the batter into the prepared cake tin, and level the surface with a palette knife or a spatula.
- Bake for 35 to 40 minutes, or until golden and firm to the touch. A skewer inserted in the center should come out clean.
- Leave the cake to cool slightly in the tin, then transfer to a wire rack to cool completely.
Step 4: Make the filling and topping
- Whip the cream and icing sugar together until soft peaks form. Set aside.
- To toast the coconut flakes, heat a small frying pan over medium-high heat, and add the coconut flakes. Stir constantly until golden and crisp, about 5 minutes. Transfer to a plate and let them cool.
Step 5: Assemble the cake
- Use a serrated knife to cut the cake horizontally into two equal layers.
- Place one layer on a serving plate, and spread half of the whipped cream over it.
- Scatter half of the raspberries on top of the cream, and gently press them down.
- Place the other layer on top of the filling, and spread the remaining whipped cream over it.
- Scatter the remaining raspberries and the toasted coconut flakes on top of the cream, and gently press them down.
Step 6: Enjoy your cake
- Enjoy your Mary Berry raspberry and coconut cake!
What Do I Serve With Mary Berry Raspberry and Coconut Cake?
Mary Berry raspberry and coconut cake is a delicious dessert that can be enjoyed on its own, or with some extra accompaniments.
Here are some suggestions:
- Ice cream: A scoop of vanilla, coconut, or raspberry ice cream would go well with this cake, adding more creaminess and sweetness.
- Custard: A drizzle of warm or cold custard would complement this cake, adding more richness and flavor.
- Fruit salad: A bowl of fresh fruit salad would balance this cake, adding more freshness and variety.
Pro Tips to Make Perfect Mary Berry Raspberry and Coconut Cake
To make the perfect Mary Berry raspberry and coconut cake, follow these pro tips:
- Use room temperature ingredients: Make sure that the butter, eggs, and cream are at room temperature before using them, as this will help them blend better and create a smoother batter and cream.
- Do not overmix the batter: Fold in the ground almonds, baking powder, desiccated coconut, and vanilla extract gently, and do not overmix the batter, as this will make the cake tough and dense.
- Do not overbake the cake: Check the cake for doneness after 35 minutes, and do not overbake it, as this will make the cake dry and crumbly.
- Use fresh raspberries: Use fresh raspberries for the filling and topping, as they will add more flavor and juiciness to the cake. Frozen raspberries will release too much liquid and make the cake soggy.
Variations of Mary Berry Raspberry and Coconut Cake
You can customize this recipe for Mary Berry raspberry and coconut cake by making some variations. Here are some ideas:
- Add lemon zest: Add some lemon zest to the batter and the cream, to give the cake a zesty and refreshing flavor.
- Use different berries: Use different berries for the filling and topping, such as strawberries, blueberries, or blackberries, to create different flavors and colors.
- Use whipped coconut cream: Use whipped coconut cream instead of double cream, to make the cake more coconutty and vegan-friendly.
How do I store Mary Berry Raspberry and Coconut Cake Leftovers?
To store Mary Berry raspberry and coconut cake leftovers, follow these steps:
- Wrap the cake: Wrap the cake tightly with plastic wrap or aluminum foil, or place it in an airtight container.
- Refrigerate the cake: Refrigerate the cake for up to 3 days, or freeze it for up to 3 months.
- Thaw the cake: Thaw the cake in the refrigerator overnight, or at room temperature for a few hours, before serving.
How do I reheat Mary Berry Raspberry and Coconut Cake Leftovers?
To reheat Mary Berry raspberry and coconut cake leftovers, follow these steps:
- Slice the cake: Slice the cake into individual portions, and place them on a microwave-safe plate.
- Microwave the cake: Microwave the cake for 10 to 15 seconds or until warm, but not hot.
- Enjoy the cake: Enjoy the cake as it is or with some extra cream or ice cream.
Nutrition value (per slice, based on 12 slices):
- Calories: 377 kcal
- Fat: 29 g
- Carbohydrates: 25 g
- Protein: 7 g
- Fiber: 3 g
- Sugar: 20 g
- Sodium: 36 mg
- Calcium: 54 mg
- Iron: 1 mg
Can I substitute the ground almonds with another ingredient if I have a nut allergy?
Yes, if you have a nut allergy, you can substitute ground almonds with an equal amount of a gluten-free flour blend or all-purpose flour if gluten isn’t a concern. Keep in mind that this will slightly alter the texture and flavor of the cake, but it will still be delicious.
How can I ensure that my cake doesn’t come out too dry?
To prevent the cake from becoming too dry, avoid overbaking it. Start checking the cake for doneness about 5 minutes before the recommended baking time is up. Insert a skewer into the center of the cake; if it comes out clean, the cake is done. Additionally, make sure your ingredients, particularly butter and eggs, are at room temperature before mixing, as this helps to create a more even and moist batter.
Is there a dairy-free alternative for the whipped cream in the recipe?
Yes, for a dairy-free alternative, you can use coconut cream. Chill a can of full-fat coconut milk overnight, then scoop out the solidified coconut cream and whip it with icing sugar as you would with regular cream. This not only maintains the coconut theme of the cake but also caters to those with dairy sensitivities or preferences.
Can I make this cake in advance, and how should I store it?
Yes, you can make this cake a day in advance. Store the unfilled sponge in an airtight container at room temperature. Assemble with the whipped cream, raspberries, and coconut flakes on the day of serving to maintain freshness and texture. The assembled cake should be stored in the refrigerator if not served immediately and is best enjoyed within 3 days.
Mary Berry raspberry and coconut cake is a delicious and easy cake that is perfect for any occasion. It is made with a moist and fluffy coconut sponge cake, filled with fresh raspberries and whipped cream, and topped with more raspberries and coconut flakes. It is also gluten-free, as it uses ground almonds instead of flour. I hope you enjoyed this article, and learned how to make Mary Berry’s raspberry and coconut cake, with a complete step-by-step guide.