There’s something wildly comforting about the smell of coconut and lime warming through the kitchen — like sunshine in sponge form. This one takes me straight back to a rainy spring weekend when I was missing summer so badly, I baked this cake out of pure rebellion. Rain be damned, I wanted a beach — or at least something that tasted like one.
This Mary Berry coconut and lime cake is a bit of a mood-lifter, honestly. It’s buttery and rich but fresh and zingy at the same time. The kind of cake that makes you close your eyes after the first bite. And the Malibu in the frosting? Optional, but… let’s not lie to ourselves. It’s fun. A little holiday in your mouth, with zero airport queues.
The best part? It’s one of those chuck-it-all-in bakes. No faff, no need for twenty bowls, and it always feels like more effort than it really was. I love a baking trick that makes me look smugly impressive without breaking a sweat.
Why You’ll Love It
- Smells like a tropical getaway and tastes even better.
- You don’t need any fancy techniques — just mix, bake, and chill.
- The creamed coconut keeps it super moist (like stay fresh for days moist).
- Zingy lime cuts through the richness like a dream.
- The frosting is light, pillowy, and just a little bit boozy (if you’re into that).
- Great for birthdays, barbecues, or just a Tuesday.
Ingredients
- 200g caster sugar
- 200g softened butter
- 4 eggs, beaten
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk (or coconut milk if you’re feeling extra)
- 200g block of creamed coconut
- Zest and juice of 2 limes
- 100g butter, softened (for icing)
- 140g icing sugar, sifted
- 1–2 tbsp Malibu (optional but fun)
- 100g toasted desiccated coconut
How to Make It
Preheat and prep your tins:
Set the oven to 190°C (170°C fan/gas mark 5). Grease and line two 20cm round cake tins with non-stick baking paper. You’ll thank yourself later when the cakes just slide out.
Grate the coconut block:
Grate the 200g creamed coconut (yes, the whole block — it’s a bit of a workout, not gonna lie). Set half aside for the icing.
Make the cake batter:
Throw the sugar, butter, eggs, flour, baking powder, milk, lime zest, juice, and half the grated coconut into a big bowl. Mix until it looks smooth and lush — don’t overthink it. I use a hand mixer, but a wooden spoon and some elbow grease work just fine.
Bake until golden and springy:
Divide the batter between the tins and level them off. Bake for 20 minutes or so, until the tops bounce back when poked and a skewer comes out clean. Cool completely on a wire rack.
Mix up your frosting:
Microwave the remaining creamed coconut, lime zest, and lime juice for 30 seconds until melted and fragrant. Let it cool a bit. In another bowl, beat the butter till fluffy, then add the icing sugar. Once it’s light and whipped, stir in the cooled coconut-lime mixture and Malibu if using. It should look like soft marshmallow clouds.
Frost, fill, and cover in coconut:
Spread a third of the frosting between the two cakes, then use the rest to smother the top and sides. Go all in. Finally, press the toasted desiccated coconut all over the cake like it’s a snowy beach hut.
Common Mistakes and How to Dodge Them
My cake’s dry — what went wrong?
It’s usually down to overbaking or not measuring flour properly. Use a scale if you’ve got one, and check it a minute or two before the timer.
Why is my coconut frosting runny?
The melted coconut mix was probably too warm. Let it cool before adding to the butter and icing sugar.
Can I skip the creamed coconut?
I wouldn’t. It’s key to the texture. But in a pinch, a very thick coconut cream might do — just reduce the liquid elsewhere.
The coconut on top burnt when toasting!
Yeah, it happens fast. Keep the heat low and stir constantly — walk away for a second and it’ll go from golden to charcoal.
Storage and Reheating
Room Temp:
Keep the cake in an airtight tin or wrapped in parchment. Good for up to 3 days, but best in the first two.
Fridge:
The frosting firms up in the fridge — not a bad thing if you like it chilled. Just let it sit out a bit before slicing.
Freezer:
Wrap slices tightly in cling film and foil. Freeze for up to 3 months. Defrost overnight at room temp.
Reheating:
Not really needed — but if you want it warm-ish, microwave for 10–15 seconds. Be gentle. It’s cake, not a jacket potato.
Frequently Asked Questions
Can I make this gluten-free?
Yes, use a good self-raising gluten-free flour blend. Add ¼ tsp xanthan gum if it doesn’t already have it.
What’s a good creamed coconut substitute?
It’s tricky to replace exactly. Coconut cream can work, but reduce the liquid slightly. You want that dense coconut richness.
Can I skip the Malibu?
Absolutely. It’s cheeky but not essential. You can also try a drop of vanilla or coconut extract instead.
Can I make it as cupcakes?
Yep! Bake at the same temp for about 15–18 minutes. Just watch the tops for that springy bounce.
Nutrition Facts (Per Serving):
Calories: 670
Fat: 48g
Carbs: 54g
Protein: 7g
Sodium: 0.9g
Sugar: 36g
Try More Mary Berry Recipes:
Mary Berry Coconut And Lime Cake
Description
A soft, sunny cake bursting with lime zest and creamy coconut, wrapped in a marshmallowy frosting and snowed over with toasted coconut flakes.
Ingredients
Instructions
- Preheat oven to 190°C and line two cake tins.
- Grate the creamed coconut and set half aside.
- Mix cake ingredients with half the coconut until smooth.
- Divide into tins and bake for 20 minutes until golden.
- Cool completely on wire racks.
- Melt remaining coconut with lime juice for icing.
- Beat butter and icing sugar, then add coconut-lime mix and Malibu.
- Fill and frost cake, then press toasted coconut on top.
Notes
- Always let the melted coconut mixture cool before adding to buttercream.
- Don’t overbake — start checking at 18 minutes.
- Use real lime zest, not bottled juice.
- Toast coconut gently and keep stirring to avoid burning.