Mary Berry Lemon And Coconut Cake

So there I was, elbow-deep in laundry and half a cuppa gone cold when I caught a whiff of coconut coming from the bag I’d meant to tidy away. You know that scent? Instantly had me thinking of summer holidays I couldn’t afford and those big, fluffy lemon cakes Mum used to make when guests were coming over — even if the “guest” was just the meter reader.

This cake… oh, this cake. It’s not shy. It zings. The lemon hits you right on the tongue, the coconut follows with this toasty whisper, and it’s all wrapped up in the kind of buttery crumb that makes you go back for a second slice while telling yourself it’s fruit-based so it’s basically healthy. It’s light but satisfying — like the dessert version of your favourite linen shirt. No fuss, just proper joy.

Why You’ll Love It

• Bright, zingy lemon flavour that makes your mouth smile
• The coconut adds texture and that cheeky tropical twist
• It stays moist for days (if it lasts that long)
• No need for frosting — the lemon drizzle soaks in like a dream
• Perfect with a cuppa, for birthdays, or just because it’s Tuesday
• Freezes well — stash slices for future emergencies (cake is emergency food)

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 drizzle:

• Juice of 1 lemon
• 85g caster sugar

How to Make It

Preheat and prep:

Turn your oven to 180°C (that’s 350°F). Grease and line a 23cm round cake tin — don’t skip the paper or you’ll be wrestling cake out later.

Cream it good:

In a big bowl, beat the butter and sugar until it’s pale and fluffy — give it a proper go. This is where the magic starts. I always get impatient here, but honestly, fluffiness matters.

Eggs, one at a time:

Crack the eggs in one at a time, mixing well after each. If it looks like it’s starting to split, toss in a spoonful of the flour — it’ll calm down.

Fold, don’t flatten:

Sift in the flour and gently fold it through. Then add the lemon zest, juice, coconut, and milk. Don’t beat it to death — just mix till you stop seeing dry bits.

Into the tin:

Pour the batter in, smooth the top with a spoon or your finger if you’re feeling reckless. It’ll even out while baking anyway.

Bake to golden perfection:

Pop it in the oven for about 40–45 minutes. Mine was done in 42. It should be golden and springy, and a skewer should come out clean. Don’t open the oven too early — I’ve made that mistake mid-bake and ended up with a sad dip in the middle.

Drizzle while warm:

While it’s still warm in the tin, mix lemon juice and sugar until the sugar dissolves — not too much stirring or it goes cloudy. Poke little holes in the top of the cake with a skewer or toothpick, and pour the drizzle over. Let it soak in. It’ll smell incredible.

Cool and serve:

Leave it in the tin to cool — it firms up as it rests. Once it’s room temp, lift it out carefully, slice, and try not to eat three pieces before the kettle’s even boiled.

Common Mistakes and How to Dodge Them

My cake came out dry. What gives?
Could be overbaking — check your oven temp. Also, don’t skimp on the milk or lemon juice.

It sunk in the middle!
That’s probably from opening the oven too early (guilty). Don’t peek before 35 mins.

Why’s the coconut chewy and weird?
Use proper desiccated coconut — not the sweetened flake stuff. Toasting it first also adds bonus flavour.

The drizzle didn’t soak in.
Cake needs to be warm, not hot-hot. And poke lots of holes — go to town with the skewer.

Storage and Reheating

Room temp: Keep it in an airtight tin or wrapped in foil. Good for 3–4 days — stays moist, actually gets better.
Fridge: Not really needed unless it’s hot and humid where you live.
Freezer: Slice, wrap individually, freeze up to 3 months. Great for emergency cravings.
Reheating: Microwave a slice for 10–15 seconds to revive it — especially nice if you’re adding cream or custard.

Frequently Asked Questions

Can I add frosting on top?
You can — something like a cream cheese lemon icing works great. But honestly, this cake doesn’t need it.

Is this a good cake for layering?
Not really. It’s moist and soft, and the drizzle makes it a bit delicate. Better as a single-layer showstopper.

Can I use fresh coconut instead?
Technically yes, but it adds a lot more moisture. If you go that route, cut back slightly on the milk and keep an eye on the texture.

Can I use limes instead of lemons?
You rebel — yes. It’ll give you a slightly sharper, zingier cake. Still works beautifully with the coconut.

Nutrition Facts (Per Serving):

• Calories: 350
• Fat: 18g
• Carbs: 40g
• Protein: 4g
• Sodium: 150mg
• Sugar: 20g