Coconut Sponge Cake by Mary Berry is made with desiccated coconut, caster sugar, milk, self-raising flour, and berries. This delicious Coconut Sponge Cake recipe creates a delightful dessert that takes about 55 minutes to prepare and can serve up to 12 people.
Ingredients Needed
- 1 cup (85g) desiccated coconut
- 1 cup (200g) caster sugar
- 1 cup (240ml) milk
- 1 cup (125g) self-raising flour
- Berries, to serve
- Icing sugar, to sprinkle
How To Make Coconut Sponge Cake
- Preheat the Oven: Preheat the oven to 180°C (350°F) or 160°C (320°F) fan-forced. Grease and line a 20cm (8-inch) baking tin with baking paper.
- Combine Ingredients: In a large bowl, combine the desiccated coconut, caster sugar, milk, and self-raising flour. Stir until well mixed.
- Bake the Cake: Pour the mixture into the prepared cake tin and bake for 40 minutes, or until golden brown and a skewer inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 5 minutes before turning it out onto a wire rack to cool completely.
- Serve: Serve with fresh berries and a sprinkle of icing sugar.
Recipe Tips
- Use Room Temperature Ingredients: Make sure your milk and eggs are at room temperature before mixing. This helps the ingredients combine better and results in a lighter cake.
- Sift the Flour: Sift the self-raising flour before adding it to the mixture. This adds air and helps the cake rise evenly.
- Check for Doneness: To ensure your cake is baked perfectly, insert a skewer into the center; it should come out clean. If not, bake for a few more minutes.
- Let it Cool Completely: Allow the cake to cool completely on a wire rack before serving. This helps it set and improves the texture.
- Add Flavor Variations: For an extra twist, try adding a teaspoon of vanilla extract or almond extract to the mixture for added flavor.
How To Store Leftovers?
- Refrigerate: First, let the leftover Coconut Sponge Cake cool until it reaches room temperature. Then, place it in an airtight container in the fridge. It can be stored for up to 3 days.
- Freeze: To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. This prevents freezer burn. The cake can be frozen for up to 3 months. To serve, thaw the cake in the fridge overnight before enjoying it.
Nutrition Facts
Serving Size: 1 slice (about 40g)
- Calories: 211
- Total Fat: 9g
- Saturated Fat: 6g
- Cholesterol: 57mg
- Sodium: 139mg
- Potassium: 50mg
- Total Carbohydrate: 31g
- Dietary Fiber: 0g
- Sugars: 18g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Crème Pâtissière Tart
- Mary Berry Raspberry Buns
- Mary Berry Butternut Squash Lasagne
- Mary Berry Cinnamon Rolls
Mary Berry Coconut Sponge Cake
Description
Coconut Sponge Cake by Mary Berry is made with desiccated coconut, caster sugar, milk, self-raising flour, and berries. This delicious Coconut Sponge Cake recipe creates a delightful dessert that takes about 55 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 180°C (350°F) or 160°C (320°F) fan-forced. Grease and line a 20cm (8-inch) baking tin with baking paper.
- Combine Ingredients: In a large bowl, combine the desiccated coconut, caster sugar, milk, and self-raising flour. Stir until well mixed.
- Bake the Cake: Pour the mixture into the prepared cake tin and bake for 40 minutes, or until golden brown and a skewer inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 5 minutes before turning it out onto a wire rack to cool completely.
- Serve: Serve with fresh berries and a sprinkle of icing sugar.
Notes
- Use Room Temperature Ingredients: Make sure your milk and eggs are at room temperature before mixing. This helps the ingredients combine better and results in a lighter cake.
- Sift the Flour: Sift the self-raising flour before adding it to the mixture. This adds air and helps the cake rise evenly.
- Check for Doneness: To ensure your cake is baked perfectly, insert a skewer into the center; it should come out clean. If not, bake for a few more minutes.
- Let it Cool Completely: Allow the cake to cool completely on a wire rack before serving. This helps it set and improves the texture.
Mary Berry Coconut Sponge Cake