Mary Berry Coconut Cake Recipe: A Taste of Tropical Bliss.

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Welcome to the wonderful world of Mary Berry Coconut Cake recipe! Prepare for a culinary journey full of tropical flavors and delicious treats. Whether you’re a seasoned baker or a beginner in the kitchen, this dish will wow you with its simplicity and delicious flavor.

Mary Berry Coconut Cake Recipe
Mary Berry Coconut Cake Recipe

Introduction

A soft, fluffy cake with a delicate coconut taste that melts in your lips with each bite. Yes, we’re referring to Mary Berry coconut cake recipe. If you haven’t tried it yet, prepare to be pleasantly surprised. Not only is it delicious, but it’s also shockingly simple to prepare at home.

What is Mary Berry Coconut Cake Recipe?

Mary Berry coconut cake Recipe is a traditional British treat that has been pleasing palates for decades. It’s the ideal combination of sweetness and coconut goodness, topped with a creamy frosting that offers the right finish.

Origin

Mary Berry, a popular British chef and television personality, is recognized for her delectable baking recipes. HerMary Berry Coconut Cake Recipe recipe has become a favorite in many homes across the UK and abroad, thanks to its simplicity and delectable flavor.

Why Make It At Home?

you could buy a coconut cake at the supermarket, but there’s something unique about preparing one from scratch in your own home. Not only do you have control over the ingredients, but the feeling of making something tasty with your own hands is unparalleled. Plus, nothing beats the aroma of freshly made cake wafting through your home!

Equipment You’ll Need

Before diving into the recipe, make sure you have the following equipment on hand:

  • Mixing bowls
  • Electric mixer
  • Cake tins
  • Cooling rack
  • Offset spatula (for frosting)

Ingredients You’ll Need

For the cake:

  • 200g unsalted butter, softened
  • 200g caster sugar
  • 200g self-raising flour
  • 4 eggs
  • 50g desiccated coconut
  • 2 tbsp milk

For the frosting:

  • 150g icing sugar
  • 50g unsalted butter, softened
  • 2 tbsp coconut milk
  • 50g desiccated coconut (for decoration)

Step-by-step Preparations

Preheat the oven.

  • Start by preheating your oven to 180°C (350°F). This ensures that your oven reaches the right temperature to bake the cake.

Prepare the cake tins.

  •  Grease two 20cm (8-inch) cake pans with butter or cooking spray. This prevents the cake from clinging to the tins and allows for simple removal after baking.

Cream together butter and sugar.

  •  In a mixing bowl, beat together 200g softened unsalted butter and 200g caster sugar until light and fluffy. This can be done with either an electric mixer or a handheld whisk.

Add the eggs.

  • Beat in four eggs, one at a time, to the butter and sugar mixture. Before adding the next egg, make sure to fully absorb the previous one. This helps to aerate the batter and gives it a light texture.

Fold in the flour and coconut.

  •  Gently stir in 200g of self-raising flour and 50g desiccated coconut to the butter, sugar, and egg mixture. Using a spatula or wooden spoon, stir the dry ingredients into the wet components until barely mixed.

Add milk.

  • To soften the cake dough somewhat, stir in 2 tablespoons of milk. This helps to achieve a smooth, pourable consistency.

Divide the batter.

  •  Divide the batter evenly among the prepared cake tins. Using a spatula, smooth the tops of the batter in each tin to ensure a uniform baking surface.

Bake.

  • Place the cake pans in the preheated oven and bake for 20-25 minutes, or until golden brown and a spear inserted into the center comes out clean. Baking times may differ depending on your oven, so keep a watch on the cakes while they cook.

Cool.

  •  Once baked, remove the cake tins from the oven and let them cool for 10 minutes. This allows the cakes to harden before they are removed from the tins.

Transfer to wire rack.

  •  After 10 minutes, carefully take the cakes from their tins to a wire rack to cool completely. Allowing the cakes to cool on a wire rack keeps them from turning soggy at the bottom.
Mary Berry Coconut Cake Recipe

Popular Mary Berry Coconut Cake Recipe

Welcome to the wonderful world of Mary Berry Coconut Cake recipe! Prepare for a culinary journey full of tropical flavors and delicious treats. Whether you're a seasoned baker or a….
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 8 People
Calories 380 kcal

Equipment

  • Mixing bowls
  • Electric mixer
  • Cake tins
  • Cooling Rack
  • Offset spatula (for frosting)

Ingredients
  

For the cake:

  • 200 g unsalted butter softened
  • 200 g caster sugar
  • 200 g self-raising flour
  • 4 eggs
  • 50 g desiccated coconut
  • 2 tbsp milk

For the frosting:

  • 150 g icing sugar
  • 50 g unsalted butter softened
  • 2 tbsp coconut milk
  • 50 g desiccated coconut for decoration

Instructions
 

Preheat the oven.

  • Start by preheating your oven to 180°C (350°F). This ensures that your oven reaches the right temperature to bake the cake.

Prepare the cake tins.

  • Grease two 20cm (8-inch) cake pans with butter or cooking spray. This prevents the cake from clinging to the tins and allows for simple removal after baking.

Cream together butter and sugar.

  • In a mixing bowl, beat together 200g softened unsalted butter and 200g caster sugar until light and fluffy. This can be done with either an electric mixer or a handheld whisk.

Add the eggs.

  • Beat in four eggs, one at a time, to the butter and sugar mixture. Before adding the next egg, make sure to fully absorb the previous one. This helps to aerate the batter and gives it a light texture.

Fold in the flour and coconut.

  • Gently stir in 200g of self-raising flour and 50g desiccated coconut to the butter, sugar, and egg mixture. Using a spatula or wooden spoon, stir the dry ingredients into the wet components until barely mixed.

Add milk.

  • To soften the cake dough somewhat, stir in 2 tablespoons of milk. This helps to achieve a smooth, pourable consistency.

Divide the batter.

  • Divide the batter evenly among the prepared cake tins. Using a spatula, smooth the tops of the batter in each tin to ensure a uniform baking surface.

Bake.

  • Place the cake pans in the preheated oven and bake for 20-25 minutes, or until golden brown and a spear inserted into the center comes out clean. Baking times may differ depending on your oven, so keep a watch on the cakes while they cook.

Cool.

  • Once baked, remove the cake tins from the oven and let them cool for 10 minutes. This allows the cakes to harden before they are removed from the tins.

Transfer to wire rack.

  • After 10 minutes, carefully take the cakes from their tins to a wire rack to cool completely. Allowing the cakes to cool on a wire rack keeps them from turning soggy at the bottom.
    Mary Berry Coconut Cake Recipe

Notes

  • Calories: 380
  • Fat: 20g
  • Carbohydrates: 45g
  • Protein: 5g
Keyword Mary Berry Coconut Cake Recipe, Popular Mary Berry Coconut Cake Recipe

Related Recipes

Tips and Tricks to Perfect Mary Berry Coconut Cake Recipe

  • Before you begin, make sure that all of your ingredients are at room temperature.
  • Fresh coconut provides the greatest flavor and texture.
  • Toasting the dried coconut gives a nice crunch to the frosting.
  • Substitute coconut milk for ordinary milk in the cake batter to add more coconut flavor.

Variations and Substitutions

To add a delicious twist, spread raspberry jam between the cake layers.

For a tropical flavor, consider including diced pineapple into the cake batter.

Serving Suggestions

Serve Mary Berry’s Coconut Cake as a delectable dessert or afternoon treat with a cup of tea or coffee.

Health Benefits of Coconuts

Coconut is not only delicious, but it also contains numerous health advantages. It’s high in vitamins, minerals, and antioxidants, which may help with heart health, digestion, and immune function.

Mary Berry Coconut Cake Recipe
Mary Berry Coconut Cake Recipe

Why Does Mary Berry Recipe Stand Out

Mary Berry Coconut Cake recipe is notable for its simplicity, utilizing basic ingredients to produce a cake that is moist, flavorful, and completely wonderful. Her simple directions make baking accessible to people of all ability levels.

FAQs for Making Mary Berry Coconut Cake Recipe

Can I use dried coconut instead of fresh coconut?

  • Yes, you can use desiccated coconut instead of fresh coconut in this recipe. However, fresh coconut will have a stronger coconut flavor and texture.

Can I make this cake gluten-free?

  • Yes, Mary Berry’s Coconut Cake can be made gluten-free by using gluten-free self-raising flour instead of ordinary self-raising flour.

How long will the cake stay fresh?

  • Mary Berry’s Coconut Cake can be kept fresh for up to 3-4 days in an airtight container at room temperature.

Can I freeze Mary Berry’s Coconut Cake?

  • Yes, you can freeze Mary Berry’s Coconut Cake. Wrap the unfrosted cake layers tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the fridge before icing and serving.

Can I use coconut milk instead of ordinary milk?

  • Yes, you can use coconut milk instead of regular milk in the cake batter and frosting to have a stronger coconut taste.

Conclusion.

Mary Berry Coconut Cake recipe is a delicious treat suitable for any occasion. Your family and acquaintances will be impressed by its soft sponge and rich coconut taste. Whether you’re an experienced baker or just starting out, this recipe is a must-try. Why not make a batch now and enjoy a piece of coconutty goodness?

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