Mary Berry Lemon And Coconut Cake

Mary Berry Lemon And Coconut Cake

Treat yourself to a slice of sunshine with Mary Berry’s irresistible Lemon and Coconut Cake. You’ll love this recipe that combines zesty lemon and tropical coconut for a moist and flavorful treat. You can create a perfect cake for any occasion by following these simple steps.

The Appeal Of This Delicious Recipe

  • Bursting With Bright Citrus Flavors. Infused with the bright, fresh flavor of lemons, this lemon and coconut cake has a wonderful tang that will awaken your taste buds with every bite.
  • Tropical Twist Of Coconut. Desiccated coconut gives the cake a little crunch and a hint of the tropics, making every bite seem like you’re in a tropical paradise.
  • Moist And Tender Texture. This cake’s moist and supple crumb, which will melt on your tongue thanks to the ideal ratio of butter, eggs, and milk, makes for a very pleasant eating experience.

What Is Mary Berry Lemon And Coconut Cake Recipe?

Mary Berry’s Lemon and Coconut Cake recipe is a delightful dessert that combines the zesty flavors of lemon with the tropical notes of coconut. The recipe typically involves making a moist lemon-flavored sponge cake, filling it with lemon curd, and covering it with a creamy coconut frosting.

Mary Berry Lemon And Coconut Cake
Mary Berry Lemon And Coconut Cake

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 Prepare This Delicious Lemon And Coconut Cake

  1. Warm the oven to 180°C (350°F) and grease and line a 23cm (9-inch) round cake tin with parchment paper.
  2. In a large basin, cream together the softened butter and caster sugar until light and fluffy.
  3. Add the eggs gradually, beating well after each addition. Add one tablespoon of flour and continue combining if the mixture begins to curdle.
  4. Sift the self-rising flour into the mixing bowl, then gradually fold it into the mixture. Add lemon essence, lemon juice, coconut flakes, and milk. Stir until all ingredients are thoroughly incorporated.
  5. Pour the batter into the cake pan that has been prepared and smooth the surface with a spatula.
  6. Bake for 40-45 minutes in a preheated oven, or until a skewer inserted into the center comes out clean.
  7. Prepare the drizzle while the cake is still warm by combining the lemon juice and caster sugar until the sugar is dissolved.
  8. Pierce the cake’s surface with a utensil and drizzle the glaze over it, allowing it to absorb into the sponge.
  9. Leave the cake in the pan until it has cooled completely. Once the cake has cooled, remove it from the pan and place it on a serving server.
  10. The cake is delicious on its own, but you can add additional sweetness by dusting it with powdered sugar or topping it with a lemon glaze.

Recipe Tips

  • Use fresh lemons. freshly strained lemon juice and zest will impart the most vibrant and authentic citrus flavor to the Mary Berry Lemon and Coconut Cake.
  • Do not overmix the batter, as this can lead to a dense cake. To obtain a light and airy texture, mix the ingredients until they are just combined.
  • If you prefer a sweeter cake, increase the quantity of sugar in the recipe. Similarly, if you prefer a less saccharine cake, adjust the amount of sugar accordingly.
  • Toast the coconut. Before adding it to the cake, gently toast the desiccated coconut for an extra flavor boost. It will enhance the flavor and aroma of the nuts.
  • Check the baking time twice. Ovens vary, so keep a close watch on the cake while it bakes. Before removing the cake from the oven, insert a toothpick or skewer into the center of the cake to ensure that it will come out clear.

What To Serve With Lemon And Coconut Cake?

Mary Berry Lemon and Coconut Cake pair well with a variety of accompaniments serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a creamy contrast. Fresh berries or a citrus glaze can also complement its flavors beautifully.

Mary Berry Lemon And Coconut Cake
Mary Berry Lemon And Coconut Cake

How To Store Lemon And Coconut Cake?

  • In The Fridge. To store a Lemon and Coconut Cake, wrap it tightly in plastic wrap or place it in an airtight container keep it in a cool, dry place, such as a pantry or refrigerator, for up to 3-4 days.
  • In The Freezer. To store Lemon and Coconut Cake in the freezer, wrap it tightly in plastic wrap or place it in an airtight container it can be stored in the freezer for up to 2-3 months. Thaw in the refrigerator before serving.

How To Reheat Lemon And Coconut Cake?

  • In The Microwave. Put a cake piece on a microwave-safe platter and heat it on medium power for 15-20 seconds until the required temperature is reached overheating dries the cakes.
  • In The Oven. Start your oven at 150°C (300°F). Cover cake slices with aluminum foil on a baking sheet to prevent drying warm for 10–15 minutes.
  • In The Steamer. Using a steamer gently retain moisture team each slice in aluminum foil for 5-7 minutes until warm.

FAQs

How Can I Make The Cake More Moist?

To make a cake more moist, you can try adding ingredients like sour cream, yogurt, applesauce, or buttermilk to the batter these additions help retain moisture and create a softer texture in the finished cake.

Can I Substitute Sugar With A Natural Sweetener Like Honey Or Maple Syrup?

Yes, you can substitute sugar with natural sweeteners like honey or maple syrup. Adjust liquid ingredients for moisture content. The recipe’s texture and taste may change.

How Do I Prevent My Lemon And Coconut Cake From Becoming Dry?

To prevent your Lemon and Coconut Cake from becoming dry, make sure not to overbake it follow the recommended baking time, use a toothpick to test for doneness, and avoid opening the oven door frequently during baking.

Can I Use Fresh Coconut Instead Of Desiccated Coconut In The Recipe?

Fresh coconut instead of desiccated coconut may change the cake’s texture and wetness reduce the liquid ingredients and watch the cake’s texture when using grated fresh coconut, which has more moisture.

Try More Mary Berry Recipes:

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

Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:

Mary Berry Best Cookbooks

  1. Mary Makes it Easy Cookbook
  2. Mary Berry’s Baking Bible
  3. Baking with Mary Berry
  4. Mary Berry’s Simple Comforts (recommended)
  5. Mary Berry Quick Cooking

Mary Berry Lemon And Coconut Cake

Difficulty:BeginnerPrep time: 20 minutesCook time: 40 minutesRest time: minutesTotal time:1 hour Servings:8 servingsCalories:350 kcal Best Season:Suitable throughout the year

Description

Treat yourself to a slice of sunshine with Mary Berry’s irresistible Lemon and Coconut Cake. You’ll love this recipe that combines zesty lemon and tropical coconut for a moist and flavorful treat. You can create a perfect cake for any occasion by following these simple steps.

Ingredients

  • For The drizzles

Instructions

  1. Warm the oven to 180°C (350°F) and grease and line a 23cm (9-inch) round cake tin with parchment paper.
  2. In a large basin, cream together the softened butter and caster sugar until light and fluffy.
  3. Add the eggs gradually, beating well after each addition. Add one tablespoon of flour and continue combining if the mixture begins to curdle.
  4. Sift the self-rising flour into the mixing bowl, then gradually fold it into the mixture. Add lemon essence, lemon juice, coconut flakes, and milk. Stir until all ingredients are thoroughly incorporated.
  5. Pour the batter into the cake pan that has been prepared and smooth the surface with a spatula.
  6. Bake for 40-45 minutes in a preheated oven, or until a skewer inserted into the center comes out clean.
  7. Prepare the drizzle while the cake is still warm by combining the lemon juice and caster sugar until the sugar is dissolved.
  8. Pierce the cake’s surface with a utensil and drizzle the glaze over it, allowing it to absorb into the sponge.
  9. Leave the cake in the pan until it has cooled completely. Once the cake has cooled, remove it from the pan and place it on a serving server.
  10. The cake is delicious on its own, but you can add additional sweetness by dusting it with powdered sugar or topping it with a lemon glaze.

Notes

  • Use fresh lemons. freshly strained lemon juice and zest will impart the most vibrant and authentic citrus flavor to the Mary Berry Lemon and Coconut Cake.
  • Do not overmix the batter, as this can lead to a dense cake. To obtain a light and airy texture, mix the ingredients until they are just combined.
  • If you prefer a sweeter cake, increase the quantity of sugar in the recipe. Similarly, if you prefer a less saccharine cake, adjust the amount of sugar accordingly.
  • Toast the coconut. Before adding it to the cake, gently toast the desiccated coconut for an extra flavor boost. It will enhance the flavor and aroma of the nuts.
  • Check the baking time twice. Ovens vary, so keep a close watch on the cake while it bakes. Before removing the cake from the oven, insert a toothpick or skewer into the center of the cake to ensure that it will come out clear.
Keywords:Mary Berry Lemon And Coconut Cake

Leave a Reply

Your email address will not be published. Required fields are marked *