This easy Mary Berry Lemon and Coconut Cake is made with unsalted butter, caster sugar, eggs, self-raising flour, and desiccated coconut. This zesty Lemon and Coconut Cake recipe is a dessert that takes about 55 minutes to prepare and can serve up to 8 people.
Mary Berry Lemon And Coconut Cake Ingredients
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- Zest of 2 lemons
- Juice of 1 lemon
- 50g desiccated coconut
- 3 tablespoons milk
For The drizzles
- Juice of 1 lemon
- 85g caster sugar
How To Make Mary Berry Lemon And Coconut Cake
- Prepare the oven: Before you start the mixing process, preheat your oven to 180°C (350°F), grease, and line a 23cm (9-inch) round cake tin with parchment paper.
- Cream butter and sugar: Using a large mixing bowl, cream together the softened butter and caster sugar until the mixture appears light and fluffy, setting the stage for a moist cake.
- Incorporate eggs: Gradually add the eggs, one at a time, beating well after each addition to ensure a smooth, well-emulsified batter, adding a tablespoon of flour if curdling occurs.
- Sift and fold flour: Sift the self-raising flour into the mixture; gently fold it in to maintain the airiness, crucial for the cake’s fluffy texture.
- Add zest and liquids: Stir in the zest of two lemons and the juice of one lemon, then add the desiccated coconut and milk, mixing until all ingredients are well combined and the batter is uniform.
- Transfer to tin: Pour the prepared batter into the lined cake tin, smoothing the surface with a spatula to ensure an even bake.
- Bake the cake: Place the tin in the preheated oven and bake for 40-45 minutes, or until a skewer inserted in the center comes out clean, indicating that the cake is perfectly baked.
- Prepare the drizzle: While the cake is baking, mix the lemon juice and caster sugar in a small bowl until the sugar dissolves completely; this drizzle will add a bright, lemony finish to the cake.
- Finish and serve: Once baked, pierce the warm cake with a fork and evenly pour over the lemon drizzle, allowing it to soak into the cake; let the cake cool completely in the tin before serving.
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Recipe Tips
- Increase Flavor Depth: Boost the cake’s lemony zing by allowing the zested lemons to sit in the sugar for an hour before mixing.
- Ensure Even Baking: Rotate your cake halfway through the baking process to ensure even color and rise, especially in older ovens.
- Perfect the Texture: For a lighter cake, sift the flour twice before adding it to the mixture, ensuring a finer, airier texture.
- Test for Doneness Accurately: Instead of a skewer, use a digital thermometer; the cake is done when it reaches 210°F in the center.
- Enhance the Coconut Flavor: Toast the desiccated coconut lightly before adding it to the batter to intensify its flavor and add a subtle crunch.
What To Serve With Lemon And Coconut Cake
Serve your zesty Lemon and Coconut Cake with a scoop of elderflower sorbet, a slice of sharp cheddar cheese, a drizzle of raspberry coulis, a sprinkle of crushed pistachios, and a dollop of clotted cream.
You can also pair this delightful dessert with a glass of Prosecco infused with a splash of pomegranate for a festive touch.
How To Store Lemon And Coconut Cake
To Refrigerate: Wrap the Lemon and Coconut Cake tightly in cling film or store them in an airtight container, placing a layer of parchment paper between each slice to keep them from sticking together and store for up to 5 days.
To Freeze: Wrap it tightly in plastic wrap and then aluminum foil and store for up to 2 months.
Frequently Asked Questions
What type of coconut is best for this cake?
Desiccated coconut is ideal for this recipe because it’s finely grated, dry, and unsweetened, which blends well into the batter and adds a subtle texture without overwhelming moisture.
How can I ensure my cake doesn’t stick to the pan?
To prevent sticking, thoroughly grease your cake tin and line it with parchment paper. Make sure the paper extends slightly over the edges for easier removal after baking.
Mary Berry Lemon And Coconut Cake Nutrition Facts
Amount Per Serving
- Calories. 350 calories
- Total Fat. 18g
- Saturated Fat. 10g
- Cholesterol. 50mg
- Carbohydrates. 40g
- Fiber. 2g
- Sugar. 20g
- Protein. 4g
- Sodium. 150mg
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Mary Berry Lemon And Coconut Cake
Description
This easy Mary Berry Lemon and Coconut Cake is made with unsalted butter, caster sugar, eggs, self-raising flour, and desiccated coconut. This zesty Lemon and Coconut Cake recipe is a dessert that takes about 55 minutes to prepare and can serve up to 8 people.
Ingredients
For The drizzles
Instructions
- Prepare the oven: Before you start the mixing process, preheat your oven to 180°C (350°F), grease, and line a 23cm (9-inch) round cake tin with parchment paper.
- Cream butter and sugar: Using a large mixing bowl, cream together the softened butter and caster sugar until the mixture appears light and fluffy, setting the stage for a moist cake.
- Incorporate eggs: Gradually add the eggs, one at a time, beating well after each addition to ensure a smooth, well-emulsified batter, adding a tablespoon of flour if curdling occurs.
- Sift and fold flour: Sift the self-raising flour into the mixture; gently fold it in to maintain the airiness, crucial for the cake’s fluffy texture.
- Add zest and liquids: Stir in the zest of two lemons and the juice of one lemon, then add the desiccated coconut and milk, mixing until all ingredients are well combined and the batter is uniform.
- Transfer to tin: Pour the prepared batter into the lined cake tin, smoothing the surface with a spatula to ensure an even bake.
- Bake the cake: Place the tin in the preheated oven and bake for 40-45 minutes, or until a skewer inserted in the center comes out clean, indicating that the cake is perfectly baked.
- Prepare the drizzle: While the cake is baking, mix the lemon juice and caster sugar in a small bowl until the sugar dissolves completely; this drizzle will add a bright, lemony finish to the cake.
- Finish and serve: Once baked, pierce the warm cake with a fork and evenly pour over the lemon drizzle, allowing it to soak into the cake; let the cake cool completely in the tin before serving.