Contents
What Is Mary Berry Coconut Cake Recipes?
What Does Mary Berry Coconut Cake Recipe Taste Like?
Why You’ll Love Mary Berry Recipe Coconut Cake
What is The Recipe For Coconut Cake Mary Berry?
Ingredients Required For Mary Berry Coconut Cake Recipe
- Butter: You will require 115 grams of unsalted butter with small pieces, and need some extra butter for oiling the loaf tin. Butter provides cake with richness and moisture and helps to raise it.
- Flour: To make the cake you will require 225 grams of self-raising flour, sifted with a pinch of salt. Self-raising flour already has baking powder, so you don’t need to add any extra leavening agent. Sifting the flour provides to aerate it and make the cake more delicate.
- Sugar: You will need 115 grams of demerara sugar like brown sugar with large crystals that provide a caramel-like taste and a crunchy texture to the cake.
- Coconut: You will require 100 grams of desiccated coconut with some extra for spreading on top of the cake. Desiccated coconut is dried which adds a lot of flavor and texture to the cake.
- Eggs: You will require two large eggs that are lightly beaten. To add eggs to the cake work as a binder and provide design and moisture to the cake.
- Milk: You will need four tablespoons of milk, which helps to reduce the batter and make it easier to mix.
How To Make Mary Berry Coconut Cake?
Now you mix the sugar and the coconut in it: Now mix the sugar and the coconut with a wooden spoon or an electric mixer until well blended.
Next, mix the eggs and the milk: In the next step, you mix the eggs and the milk well until you have a soft-dropping thickness. Like the batter should drop off your spoon easily when you lift it.
Now spoon the batter into the prepared loaf tin: Now time is to spoon the batter into your prepared loaf tin and smooth the surface with a palette knife. Make sure to spread evenly and fill all the corners of the tin with it.
Next step bake the cake for 30 minutes: In the next step bake the cake for 30 minutes in the preheated oven. After that, bring it out and spread some extra coconut on top of it which will make a nice golden crust on your cake.
Again bake the cake for another 20 to 25 minutes and check if it is completed: Again bake the cake to the oven for another 20 to 25 minutes, or until it is well-risen and golden brown. Check if it is done into the center of the cake and notice if it comes out neat. If it does, your cake is ready.
Now let the cake cool just in the tin and turn it onto a wire rack.
How To Serve Mary Berry Coconut Cake
Mary Berry Recipe Coconut Cake Variations
1. Mary Berry coconut loaf cake recipe
Ingredients
Cake
- 200 g unsalted butter
- 200 g caster sugar
- 200 g self-raising flour
- 4 medium eggs
- 75 g desiccated coconut
Decoration
- 200 g raspberry jam
- 25 g desiccated coconut
Instructions
For the Cake
- Preheat the oven to 180ºC/160ºC Fan, and with parchment paper line your 2lb loaf tin!
- Whip the unsalted butter or baking spread and the caster sugar until light and fluffy together.
- Mix in the self-raising flour, eggs, and desiccated coconut and whipped again until smooth and mixed.
- Pour the mixture into the tin, and now bake the cake in the oven for 50 to 60 minutes! Test the cake with a skewer that is made.
- Now leave the cake to cool in the tin at room temperature.
For the Decoration
- After the cake has cooled fully, now carefully spread the jam on the cake top.
- Sprinkle the desiccated coconut on it and enjoy!
2. Mary berry cherry and coconut cake recipe
Ingredients
- 150g self-raising flour
- 1/4 teaspoon fine salt
- 100g caster sugar
- 75g soft butter or baking margarine
- 1 large egg, at room temperature
- 5 tablespoons milk
- 175g glace cherries, rinsed, patted dry with a paper towel, and halved
- 50g desiccated coconut
- 1 tablespoon demerara sugar
Instruction:
- Firstly preheat the oven to 180C/160fan/350F/Gas mark 4 and line and grease a 450g (1lb) loaf tin.
- In a large mixing bowl, sift the flour and salt and now stir in the caster sugar, and rub in the butter until the mixture resembles fine breadcrumbs.
- Whip the egg and milk in a small bowl. Toss the cherries with the coconut add the dry ingredients and fold in gently until the batter is fluffy.
- Spoon into the prepped loaf tin, smooth out the top with the back of a spoon, and spread with the demerara sugar. Bake it for 45-50 minutes until a skewer inserted in the middle of the cake appears neat. Leave it in the tin for about 10 minutes to cool.
3. Desiccated coconut cake recipe Mary Berry
4. Mary Berry coconut sponge cake recipe
What To Serve With Mary Berry Coconut Cake
You can serve this coconut cake with these options according to your choice:
- Jam: You can slice your cake and spread jam between the layers. You can take any jam of your choice, like strawberry, raspberry, apricot, or pineapple.
- Cream: You can whip some cream and filling or a topping it for your cake. You can also mix vanilla extract or coconut cream to improve the taste.
- Icing: You can make icing by blending icing sugar with water or lemon juice until you keep a soft texture. Then, drizzle it on the cake or pipe it in patterns.
- Fruit: You can garnish your cake with some fresh or dried fruit like berries, cherries, mangoes, or bananas. You can also use frozen preserved fruits like pineapple rings or peaches.
How To Store Leftover Mary Berry Coconut Cake?
In The Fridge. Store the cake in an airtight container or wrap the cake in parchment paper, and at room temperature for up to 3 days.
In The Freezer: Tightly wrap slices in cling film or foil and store them in a freezer-safe container for freezing for up to 3 months.
Pro Tips To Make Perfect Coconut Cake Recipes Mary Berry
Here are pro tips to help you make the perfect coconut cake recipe Mary Berry ever:
- Your butter should be at room temperature before you start rubbing butter into the flour because it will make it easier to work and make a better texture in your cake.
- You shouldn’t overmix your batter, because this can make cake hard and thick. Only mix it until everything is well mixed.
- If your cake starts to brown too fast in the oven then you cover it with aluminum foil to stop it from burning.
- Leftover cake is stored in an airtight container at room temperature for up to 3 days, or in the fridge for a week. You can also store it for up to three months wrapped in plastic wrap and foil.
- To defrost your cake, let it soften at room temperature for a few hours or overnight.
Recipe for coconut cake Mary berry
Mary Berry Coconut Cake Recipe Ingredients
- 110 Grams Butter
- 220 grams Flour
- 110 grams Sugar
- 100 grams Coconut
- 2 Eggs
- 4 Milk
Mary Berry Coconut Cake Recipe Instructions
Step 1: Preheat your oven to 160°C/140°C fan/gas mark 3. Use butter to grease your loaf tin and stripe it with baking paper that will stop the cake from sticking to the tin and make it easier to release later.
Step 2: Now take a large mixing bowl and rub the butter into the flour with your fingertips until the blend resembles fine breadcrumbs that help to create a delicate crumb in the cake.
Step 3: Now mix the sugar and the coconut with a wooden spoon or an electric mixer until well blended.
Step 4: In the next step, you mix the eggs and the milk well until you have a soft-dropping thickness. Like the batter should drop off your spoon easily when you lift it.
Step 5: Now time is to spoon the batter into your prepared loaf tin and smooth the surface with a palette knife. Make sure to spread evenly and fill all the corners of the tin with it.
Step 6: In the next step bake the cake for 30 minutes in the preheated oven. After that, bring it out and spread some extra coconut on top of it which will make a nice golden crust on your cake.
Step 7: Again bake the cake in the oven for another 20 to 25 minutes, or until it is well-risen and golden brown. Check if it is done into the center of the cake and notice if it comes out neat. If it is neat then your cake is ready.
Now let the cake cool just in the tin and turn it onto a wire rack.
Mary Berry Coconut Cake Nutrition Facts
- Calories: 399
- Total Fat: 12g (15% DV)
- Saturated Fat: 4.4g (22% DV)
- Cholesterol: 1.1mg (0% DV)
- Sodium: 318mg (14% DV)
- Total Carbohydrate: 71g (26% DV)
- Dietary Fiber: 1.1g (4% DV)
- Sugars: 64g
- Protein: 4.9g
- Vitamin D: 0.2mcg (1% DV)
- Iron: 1.3mg (7% DV)
- Calcium: 101mg (8% DV)
- Potassium: 110.9mg (2% DV)
NOTES
- Nutrition values are an estimate only.
DID YOU MAKE THIS RECIPE?
Tag @eatfreshs on Pinterest so we can admire your masterpiece! 🌟
What is the difference between Mary Berry's coconut cake and coconut loaf cake?
Where can I find Mary Berry's coconut cake recipe?
What is desiccated coconut?
Can I use fresh coconut instead of desiccated coconut?
What are some variations of Mary Berry's coconut cake recipe?
You can experiment by adding some ingredients like chopped nuts, pineapple chunks, or a drizzle of lime glaze.
Do you have other coconut cake recipes besides Mary Berry's?
Yes, there are many delicious coconut cake recipes available online and in cookbooks.
- Desiccated coconut cake recipe
- Coconut loaf cake
- Coconut loaf cake with Nigella Lawson
- Raspberry and coconut cake
- Moist coconut loaf cake
- Easy coconut loaf cake
- Mary Berry coconut recipes
- Coconut and raspberry cake with Nigella Lawson
- Mary Berry lemon and coconut cake
Conclusion
NICE TO MEET YOU!
Welcome! I’m Sumi, and I have a love for FOOD. Here, we’re all almost the pleasure of homemade delicious recipes.
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