This Mary Berry Coconut and Lime Cake recipe uses simple ingredients like caster sugar, butter, eggs, self-raising flour, baking powder, milk, creamed coconut, limes, icing sugar, Malibu (optional), and toasted desiccated coconut. It takes 30 minutes to prepare and makes 10 servings.
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🤍 Discover The Joy Of Cooking With This Coconut And Lime Cake Recipe:
- Tropical Flavor: The combination of coconut and lime creates a refreshing, tropical taste that’s perfect for any occasion.
- Easy to Make: With simple ingredients and clear instructions, this cake is a breeze to prepare, even for novice bakers.
- Moist and Tender: The creamed coconut and lime juice ensure a moist, tender crumb that’s irresistible.
- Versatile: Whether for a casual gathering or a special celebration, this cake is a versatile crowd-pleaser for any event.
❓ What Is Mary Berry Coconut And Lime Cake Recipe?
Mary Berry Coconut and Lime Cake is a delightful dessert made from caster sugar, butter, eggs, self-raising flour, creamed coconut, and lime zest and juice. It boasts a moist, tender texture and a refreshing tropical taste.
🧈 Mary Berry Coconut And Lime Cake Ingredients
- 200g caster sugar
- 200g softened butter
- 4 eggs, beaten
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 200g block of creamed coconut
- zest and juice of 2 limes
- 100g butter, softened
- 140g icing sugar, sifted
- tbsp Malibu (optional)
- 100g toasted desiccated coconut
🍰 How To Make Mary Berry Coconut And Lime Cake
- Heat oven to 190C/fan 170C/gas. 5. Butter and line two 20cm sandwich tins with non-stick baking paper. Grate the 200g creamed coconut and reserve half. Mix all the cake ingredients, including half of the grated block of creamed coconut, in a large basin until smooth and moist.
- Divide the mixture between the tins, flatten the surface with a spatula or spoon, and bake for 20 minutes until golden and springy. Leave on a cooling rack to finish cooling.
- Mix remaining creamed coconut, peel, and juice of 2 limes for icing. Microwave on high for 30 seconds to melt coconut.
- Beat butter until smooth and creamy, then add icing sugar. Then whip in the chilled coconut mix and 2-3 tbsp Malibu (optional) until marshmallowy.
- Fill the chilled sponges with a third of the frosting, cover the edges, top with the rest, and coat with toasted desiccated coconut. Keep airtight and consume within 2 days.
💭 Recipe Tips
- Use fresh lime juice and zest for the best flavor.
- Ensure the creamed coconut is well mixed into the batter.
- Don’t overmix the batter to avoid a tough cake.
- Adjust the amount of lime juice to your taste preference.
- Toast the desiccated coconut until golden for added flavor.
🍒 What To Serve With Coconut And Lime Cake?
Serve Coconut and Lime Cake with a dollop of whipped cream for added indulgence pair it with a side of fresh berries to complement the tropical flavors.
🎚 How To Store Leftovers Coconut And Lime Cake?
- In The Fridge. To store Leftovers Coconut And Lime Cake wrap it in parchment paper and store in an airtight container at room temperature for up to 3 days.
- In The Freezer. To freeze, wrap Leftovers Coconut And Lime Cake tightly in plastic wrap and aluminum foil then store in the freezer for up to 3 months.
🥵 How To Reheat Leftovers Coconut And Lime Cake?
- In The Microwave. To reheat Leftovers Coconut And Lime Cake, place individual slices in the microwave for 10-15 seconds.
- In The Oven. Alternatively wrap Leftovers Coconut And Lime Cake in foil and warm in a 300°F oven for 10 minutes.
FAQs
How Do I Know When The Coconut And Lime Cake Is Done Baking?
The cake is done when a toothpick inserted into the center comes out clean ensure no wet batter sticks to the toothpick, indicating thorough baking.
Is It Recommended To Sift The Self-raising Flour Before Adding It To The Batter?
Yes, sifting self-raising flour is advised. It helps remove lumps, aerates the flour for a lighter texture, and ensures even distribution when mixed into the batter.
How Can I Prevent The Toasted Desiccated Coconut From Burning During Toasting?
To prevent burning, toast desiccated coconut on low heat, stirring frequently keep a close eye, as coconut can quickly go from golden to burnt.
Can I Use Coconut Milk Instead Of Regular Milk In The Cake Batter?
Yes, you can substitute coconut milk for regular milk in the batter it enhances the coconut flavor, adding a delightful tropical twist to the Coconut and Lime Cake.
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Mary Berry Coconut And Lime Cake Nutrition Facts
Amount Per Serving
- kcal: 670
- fat: 48g
- saturates: 34g
- carbs: 54g
- sugars: 36g
- fibre: 2g
- protein: 7g
- salt: 0.9g
Mary Berry Coconut And Lime Cake
Description
This Mary Berry Coconut and Lime Cake recipe uses simple ingredients like caster sugar, butter, eggs, self-raising flour, baking powder, milk, creamed coconut, limes, icing sugar, Malibu (optional), and toasted desiccated coconut. It takes 30 minutes to prepare and makes 10 servings.
Ingredients
Instructions
- Heat oven to 190C/fan 170C/gas. 5. Butter and line two 20cm sandwich tins with non-stick baking paper. Grate the 200g creamed coconut and reserve half. Mix all the cake ingredients, including half of the grated block of creamed coconut, in a large basin until smooth and moist.
- Divide the mixture between the tins, flatten the surface with a spatula or spoon, and bake for 20 minutes until golden and springy. Leave on a cooling rack to finish cooling.
Mix remaining creamed coconut, peel, and juice of 2 limes for icing. Microwave on high for 30 seconds to melt coconut. - Beat butter until smooth and creamy, then add icing sugar. Then whip in the chilled coconut mix and 2-3 tbsp Malibu (optional) until marshmallowy.
- Fill the chilled sponges with a third of the frosting, cover the edges, top with the rest, and coat with toasted desiccated coconut. Keep airtight and consume within 2 days.
Notes
- Use fresh lime juice and zest for the best flavor.
Ensure the creamed coconut is well mixed into the batter.
Don’t overmix the batter to avoid a tough cake.
Adjust the amount of lime juice to your taste preference.
Toast the desiccated coconut until golden for added flavor.