Mary Berry Coconut Buns

There’s something about coconut that whispers of simpler times. No big showy flavours, no flashy frosting — just a gentle, buttery bun with soft crumb and a tender chew. These Mary Berry Coconut Buns remind me of the kind of baking you do when the world outside is grey and quiet and all you want is something warm and homey with your tea.

I’ve baked these in silence, I’ve baked them with Billie Holiday in the background, and once — during a storm — by candlelight when the power cut out halfway. They’re that kind of recipe: steady, unfussy, and reliable in the loveliest way.

Ingredients List

• 225g plain flour — sifted for a light crumb.
• Pinch of salt
• 1 tsp baking powder — for lift, especially if you want a bit of puff.
• 75g butter or margarine — I use butter, always unsalted.
• 75g golden caster sugar — it melts in beautifully, not too sweet.
• 50g desiccated coconut — dry, unsweetened. Texture is key here.
• 1 egg, beaten
• 150ml milk — whole milk gives best flavour, but any will do.

Optional but lovely: half a teaspoon of vanilla or a little lemon zest if you’re feeling bright.

How to Make It

1. Preheat the oven to 200°C (400°F, Gas 6). Grease two trays or line with baking paper. Don’t skip this or they’ll stick — I’ve been there.
2. Sift the flour, salt, and baking powder into a large bowl. It’s the first step to a soft bun, so don’t rush it.
3. Rub in the butter with your fingertips until the mixture looks like soft breadcrumbs. It’s soothing, really — kind of like therapy but cheaper.
4. Stir in the sugar and coconut. It’ll smell a bit like holidays at this point. That’s a good sign.
5. Beat the egg and milk together, then pour it into the dry ingredients. Mix gently — just until it comes together. Don’t be rough; this isn’t bread dough.
6. Spoon the mixture onto your trays in generous mounds. Roughly shaped is fine. Think rustic, not uniform.
7. Bake for 15 to 20 minutes. You’re looking for golden tops and a slight spring when touched. If your kitchen starts to smell like toasted coconut and sweet butter, you’re spot on.
8. Cool on a wire rack. Or eat one warm with a bit of butter. I always do. Every time.

Common Mistakes

Why are mine tough?
You probably overmixed. Be gentle — stir only until combined.

They didn’t rise! Why?
Check your baking powder. If it’s older than 6 months, bin it.

Too dry?
They were likely overbaked or your coconut was too coarse. A splash more milk helps next time.

Too sweet?
If you used sweetened coconut, reduce the sugar next round.

My mistake: I once forgot to grease the tray and had to chisel them off with a fish slice. Learn from me. Line the tray.

Storage & Reheating Tips

• Room temp: Store in a tin or airtight box for up to 3 days. They soften over time but still taste brilliant.
• Freezer: Wrap each bun, freeze up to 3 months. Thaw on the counter.
• Reheat:
  • Oven: 180°C for 5 minutes, covered with foil.
  • Microwave: 15–20 seconds with a damp paper towel.
  • Toaster oven: Quick and crisp — a favourite of mine.

What to Serve With It

• Strong English breakfast tea — coconut and tannin are best mates.
• Sliced mango or pineapple — for a tropical slant.
• Butter & raspberry jam — soft, sweet, and nostalgic.

FAQ

Can I make them vegan?
Yes — use plant milk, dairy-free butter, and a flax egg (1 tbsp flax + 3 tbsp water). Still delicious.

Can I use self-raising flour instead?
You can, just skip the baking powder.

Can I toast the coconut first?
Absolutely. It’ll add a nuttier, more complex flavour — totally worth it.

Can I halve the recipe?
Yes, it halves beautifully. But you might regret not making more.

Try More Recipes:

• Mary Berry Orange Polenta Cake
• Mary Berry Strawberry Muffins
• Mary Berry Apricot Cake