Mary Berry Lemon And Coconut Cake

Mary Berry’s Lemon and Coconut Cake is made with unsalted butter, sugar, cream of coconut, eggs, coconut extract, lemon extract, lemon zest, flour, baking powder, baking soda, salt, shredded sweetened coconut, and whole milk. This tasty Lemon and Coconut Cake recipe creates a delicious dessert that takes about 50 minutes to prepare and can serve up to 12 people.

Ingredients Needed

Cake:

• 1 cup (225g) unsalted butter, softened
• 1 ½ cups (300g) sugar
• 1 cup (240ml) cream of coconut
• 4 large eggs, room temperature
• ½ teaspoon coconut extract
• ½ teaspoon lemon extract
• 1 tablespoon lemon zest
• 2 ½ cups (315g) flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (85g) shredded sweetened coconut
• 1 cup (240ml) whole milk

Frosting:

• ½ cup (115g) unsalted butter, softened
• 4 cups (500g) powdered sugar
• 2 tablespoons (30ml) lemon juice
• 1 tablespoon lemon zest
• 3 tablespoons (45ml) milk
• 1 cup (85g) shredded sweetened coconut flakes, toasted

How To Make Lemon And Coconut Cake

1. Preheat Oven: Preheat the oven to 350°F (175°C) and spray a 9×13 inch (23×33 cm) pan with pan spray.
2. Mix Butter and Sugar: In a mixer, beat the softened butter and sugar on medium until light and fluffy.
3. Add Cream of Coconut: Mix in the cream of coconut until smooth.
4. Incorporate Eggs: Add the eggs one at a time, mixing until fully incorporated before adding the next.
5. Add Extracts and Milk: Mix in the coconut extract, lemon extract, lemon zest, and milk on medium-low until combined.
6. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
7. Mix Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients in 2-3 additions. Beat on medium for 2 minutes. Fold in the shredded coconut.
8. Bake: Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean and the cake springs back when pressed. Cool completely.
9. Make Frosting: Beat the softened butter until light and fluffy. Add the powdered sugar and mix on low until combined. Increase the speed, then mix in the lemon juice, lemon zest, and milk until smooth.
10. Frost the Cake: Frost the cooled cake and top with toasted coconut flakes.

Recipe Tips

• Cool Completely Before Frosting: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This prevents the frosting from melting off.
• Use Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature. This helps the batter mix smoothly and creates a light, fluffy cake.
• Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife. Avoid packing it down, as too much flour can make the cake dense.
• Don’t Overmix the Batter: Once you combine the wet and dry ingredients, mix just until everything is blended. Overmixing can lead to a tough cake.
• Check for Doneness Early: Start checking the cake a few minutes before the recommended baking time. Every oven is different, and you want to avoid overbaking.

How To Store Leftovers?

• Refrigerate: Let the leftover Lemon and Coconut Cake cool completely to room temperature. Once cooled, store it in an airtight container and refrigerate for up to 4 days.
• Freeze: Allow the cake to cool fully, then wrap it tightly in plastic wrap and foil before placing it in the freezer. 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 (1/12 of the cake)

• Calories: 315
• Total Fat: 15g
• Saturated Fat: 10g
• Cholesterol: 80mg
• Sodium: 130mg
• Potassium: 160mg
• Total Carbohydrate: 42g
• Dietary Fiber: 1g
• Sugars: 26g
• Protein: 3g

Try More Mary Berry Recipes:

• Mary Berry Apple Sauce
• Mary Berry Yorkshire Pudding Recipe
• Mary Berry Boiled Orange Cake
• Mary Berry Pear Pudding