Mary Berry Coconut And Lime Cake

This easy Mary Berry Coconut and Lime Cake is a deliciously moist treat with a tropical twist. With a creamy coconut flavor and zesty lime drizzle, it’s perfect for any occasion. You can easily adapt this recipe with common pantry ingredients, making it a quick and delightful dessert for family and friends.

Ingredients Needed

• 1 1/2 cups (225g) self-raising flour
• 1/2 cup (40g) desiccated coconut
• 2 tsp lime rind, finely grated
• 1 cup (220g) caster sugar (or superfine sugar)
• 1/2 cup (115g) butter, melted
• 2 eggs
• 1 cup (250ml) coconut milk

Lime Drizzle Icing:

• 1 1/2 cups (240g) icing sugar mixture (or powdered sugar)
• 2 tbsp lime juice

How To Make Coconut And Lime Cake

1. Preheat the oven to 180°C (350°F). Grease and line the base and 2 long sides of a 10cm x 22cm (4 in x 9 in) loaf pan with baking paper.
2. Combine dry ingredients: In a large bowl, mix the self-raising flour, desiccated coconut, lime rind, and caster sugar.
3. Mix wet ingredients: In a small bowl, whisk together the melted butter, eggs, and coconut milk.
4. Combine mixtures: Add the wet mixture to the dry ingredients and stir until well combined.
5. Bake the cake: Pour the batter into the prepared loaf pan and smooth the surface. Bake for 45 minutes or until a skewer inserted in the center comes out clean. Let it cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
6. Make the icing: In a bowl, mix the icing sugar with enough lime juice to form a runny paste. Drizzle over the cooled cake.

Recipe Tips

• Use fresh limes: For the best flavor, use freshly grated lime rind and fresh lime juice instead of bottled juice.
• Check doneness with a skewer: Insert a skewer into the center of the cake; it should come out clean when the cake is fully baked. If it’s not clean, bake for a few more minutes.
• Cool completely before icing: Allow the cake to cool completely on a wire rack before adding the lime drizzle icing. This prevents the icing from melting.

How To Store Leftovers?

• Refrigerate: First, let the leftover Coconut and Lime Cake cool until it reaches room temperature. Then, place it in an airtight container and refrigerate for up to 5 days.
• Freeze: If you want to freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To serve, thaw the cake in the refrigerator overnight before slicing.

Nutrition Facts

Serving Size: 1 slice (approximately 1/12 of the cake)

• Calories: 476
• Total Fat: 28g
• Saturated Fat: 19g
• Cholesterol: 115mg
• Sodium: 206mg
• Potassium: 105mg
• Total Carbohydrate: 52g
• Dietary Fiber: 2g
• Sugars: 32g
• Protein: 6g

Try More Mary Berry Recipes:

• Mary Berry Mushroom Soup
• Mary Berry Waldorf Salad
• Mary Berry Strawberry Cheesecake
• Mary Berry Cauliflower Soup