Mary Berry Coconut Cake Recipe

Mary Berry’s Coconut Cake is a moist, flavorful delight Crafted with butter, self-raising flour, demerara sugar, desiccated coconut, eggs, and milk, Mary Berry’s Coconut Cake takes 70 minutes to prep and yields 8 servings.

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💗 What Makes This Recipe Special:

Easy Prep. Simple steps, basic ingredients
Delicious Flavor. Buttery, coconut-infused sweetness.
Versatile Treat. Perfect for any occasion.
Crowd Pleaser. Loved by all, for any gathering.

❓ What Is Mary Berry Coconut Cake Recipe?

Mary Berry’s Coconut Cake is a delightful treat made with butter, self-raising flour, demerara sugar, desiccated coconut, eggs, and milk. It’s a moist, tender cake with a rich coconut flavor and a hint of caramel sweetness from the demerara sugar.

🥥 Mary Berry Coconut Cake Ingredients

115g butter, cut into small pieces, plus extra for greasing
225g self-raising flour
115g demerara sugar
100g desiccated coconut, plus extra for sprinkling
2 large eggs, lightly beaten
4 tbsp. milk

🍞 Instructions For Mary Berry Coconut Cake

Warm the oven up to 160°C/140°C fan/gas 3. Put baking paper inside a 900-gram loaf pan that has been greased.
Put the flour and a pinch of salt in a bowl. Using your fingers, rub the butter into the flour until the mixture looks like fine breadcrumbs. Add the sugar, eggs, coconut, and milk, and mix until the dough is soft enough to drop.
Place the batter into the ready pan and use a palette knife to even out the top. Put it in the oven for 30 minutes.
Take the cake out of the oven and add the extra coconut on top. Put the cake back in the oven and bake for another 20 to 25 minutes, or until it’s golden and well-risen and a stick stuck in the middle comes out clean. Let the cake cool a little in the pan, then move it to a wire rack to cool down.

💭 Recipe Tips

Use fresh ingredients at room temperature for optimal texture and flavor.
Avoid overmixing the batter to prevent a dense cake; gently fold ingredients together until just combined.
Ensure proper oven temperature; a too-hot oven can cause uneven baking or excessive browning.
Adjust sweetness by altering sugar types but maintain texture by keeping the overall quantity consistent.
For added moisture, consider substituting some butter with coconut oil or adding a touch more milk.

🍨 What To Serve With Coconut Cake?

Coconut Cake pairs with fresh berries and a dollop of whipped cream for a delightful contrast a scoop of coconut or vanilla ice cream also complements its tropical flavors perfectly.

🎚 How To Store Coconut Cake?

In The Fridge. To store Mary Berry’s Coconut Cake, wrap it in parchment paper, place it in an airtight container, and store it at room temperature for up to 3 days.
In The Freezer. For freezing, tightly wrap slices in cling film or foil and store in a freezer-safe container for up to 3 months.

🥵 How To Reheat Coconut Cake?

Microwave. Wrap a slice in a damp paper towel and heat for 15-20 seconds on high.
Oven. Place slices on a baking sheet, cover with foil, and reheat at 325°F for 8–10 minutes.
Steamer. Steam slices for 5-7 minutes until warmed through.

FAQs

How Do You Prevent A Coconut Cake From Drying Out?

To prevent a coconut cake from drying out, brush the layers with simple syrup before frosting.

Can I Add Other Flavors, Like Pineapple Or Mango, To The Coconut Cake?

Yes, you can add flavors like pineapple or mango to a coconut cake for variety.

How Do I Prevent The Coconut From Sinking To The Bottom Of The Cake?

Prevent the coconut from sinking by tossing it in flour before adding it to the batter.

Can I Toast The Coconut Before Adding It To The Cake For Extra Flavor?

Toasting coconut before adding to the cake enhances its flavor and texture.

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