Mary Berry Coconut Cake Recipe

A proper coconut cake should be simple, fragrant, and hold together with integrity. Mary Berry’s Coconut Cake delivers just that: golden, moist, and rich with a toasted coconut finish. It’s made in a single bowl, by hand, no mixer needed. The demerara sugar brings subtle caramel notes. The structure is held by self-raising flour. The method is exact and unfussy.

Bake this for Sunday tea or pack it for countryside walks. Keeps well, slices clean, and pleases every age.

Why You’ll Love It

• Moist crumb from butter, milk, and coconut working in balance.
• Light crust from the demerara—no icing needed.
• Reliable rise due to proper flour and gentle mixing.
• Holds its shape when sliced; doesn’t crumble or sag.
• Clean coconut flavour without being overly sweet or artificial.

Ingredients

• 115g butter, cubed, room temperature
• 225g self-raising flour
• 115g demerara sugar
• 100g desiccated coconut, plus extra for topping
• 2 large eggs, lightly beaten
• 4 tbsp whole milk
• Pinch of salt

How To Make Mary Berry Coconut Cake

1. Preheat oven to 160°C / 140°C fan / Gas 3. Grease and line a 900g loaf tin.
2. In a large bowl, sift the flour and salt. Rub in the butter with fingertips until the mixture is sandy and even.
3. Stir in the sugar and coconut.
4. Add eggs and milk. Mix with a spoon until fully combined and smooth. Do not beat or whip.
5. Spoon into prepared tin. Level with a palette knife.
6. Bake for 30 minutes.
7. Remove, sprinkle with extra coconut. Return to oven.
8. Bake for 20–25 minutes more. Surface should be golden; a skewer inserted should come out clean.
9. Cool in the tin for 10 minutes, then lift out to a wire rack. Cool completely.

Common Mistakes to Avoid

• Don’t use cold butter: it won’t blend into the flour properly.
• Don’t overmix once the liquid is added: it toughens the crumb.
• Don’t open the oven door early: it will collapse in the middle.
• Don’t skip lining the tin: the cake sticks without it.
• Don’t use sweetened coconut: it will throw off the texture.

Keeping and Serving

• Storage: Wrap in parchment, then foil. Store at room temperature for up to 3 days.
• Freezing: Wrap individual slices tightly. Freeze for up to 3 months.

Reheating:

• Oven: 160°C, wrapped in foil, 8 minutes.
• Microwave: 15 seconds, covered with damp paper towel.
• Steamer: 5 minutes.

Serving:

• Plain
• Crème fraîche
• Raspberries
• Tea, or
• Lightly toasted with butter.

Nutritional Overview (Per Slice, Based on 8 Servings)

• Calories: 498 kcal
• Sodium: 0.8mg
• Fat: 29g (Saturated: 20g)
• Carbs: 49g
• Sugar: 21g
• Fibre: 4g
• Protein: 8g

Try More Recipes:

• Mary Berry Dropped Scones
• Mary Berry Coffee And Walnut Cake
• Mary Berry Chocolate Brownies