Eat Freshs

Mary Berry Lemon And Coconut Cake

Simple ingredients that you might already have in your kitchen are used in this easy-to-follow Mary Berry Lemon and Coconut Cake recipe. Now let’s get started and make this delicious cake that is sure to become a new favorite!
Mary Berry Lemon And Coconut Cake

Contents

What Is Mary Berry Lemon And Coconut Cake?

A delicious British dish called Mary Berry Lemon and Coconut Cake pairs the zesty taste of lemon with the sweet, tropical flavor of coconut. Lemon zest and juice are mixed into the cake mixture to give it a zesty, cool flavor.

What Does Mary Berry Lemon And Coconut Cake Taste Like?

The brilliant taste of lemon and the sweet, nutty flavor of coconut are amplified in this light and fluffy Mary Berry Lemon and Coconut Cake. It’s the perfect dessert for any celebration, including summer get-togethers and birthdays.

Why You’ll Love Mary Berry Lemon And Coconut Cake?

This beautiful cake is full of reasons to love:

  • The flavor is delightful and refreshing, ideal for any occasion, thanks to the marriage of sweet coconut and zesty lemon.
  • No special ingredients or methods are needed to make this cake; it is quite easy to make.
  • This cake is ideal for summer get-togethers, birthday celebrations, or just as a special treat to share with loved ones.
  • This cake looks as delicious as it tastes thanks to the lovely pairing of lemon frosting and coconut flakes.
What is The Best Mary Berry Lemon And Coconut Cake?

What is The Best Mary Berry Lemon And Coconut Cake?

For an attractive presentation, the Best Mary Berry Lemon and Coconut Cake is covered with a smooth lemon frosting and sprinkled with more coconut. A hint of nutty flavor is added to the batter by adding desiccated coconut.

Ingredients Required For Mary Berry Lemon And Coconut Cake

The key ingredients of Mary Berry Lemon and Coconut Cake include unsalted butter, caster sugar, large eggs, self-raising flour, baking powder, lemons, desiccated coconut, icing sugar, and lemon juice.

How To Make Mary Berry Lemon And Coconut Cake?

  • Grease and line two 20cm round cake tins with parchment paper before setting them aside.
  • Warm the oven up to 180°C (or 160°C for fans).
  • Using a large mixing bowl, beat the sugar and butter until light and creamy.
  • Beat well after each addition of egg, one at a time.
  • Combine the flour and baking powder in a separate bowl.
  • Add the zest, lemon juice, and desiccated coconut and stir.
  • After baking for 25 to 30 minutes, a skewer inserted into the center should come out clean.
  • Blend the icing sugar and lemon juice together to create a smooth, pourable consistency.
  • Place half of the lemon frosting and one piece of cake on a serving platter once the cakes have cooled.
  • Sprinkle some desiccated coconut on top of the cake as a finishing touch.

How To Serve Mary Berry Lemon And Coconut Cake?

Mary Berry Lemon and Coconut Cake is an excellent cake to bring to events like book clubs, and morning tea at work. Simply cut and serve. It’s also enjoyable for those who are gluten-intolerant.
What To Serve With Mary Berry Lemon And Coconut Cake?

What To Serve With Mary Berry Lemon And Coconut Cake?

Strawberry jam, apple muffins, cinnamon rolls, muffin mix waffles, cranberry sauce, lavender milk tea, lemon curd, fruit dip with Cool Whip, vanilla bean ice cream, blueberry compote, coconut cream parfaits, candied citrus peel are the best side dishes to serve with Mary Berry Lemon and Coconut Cake.

Mary Berry Lemon And Coconut Cake Variations

Here are some suggestions for variations and substitutions:

  • Lime and Coconut Cake: For a fun tropical variation, replace the lemon zest and juice with lime zest and juice.
  • Orange and Coconut Cake: For a richer citrus flavor, substitute orange zest and juice for lemon.
  • Vegan Lemon and Coconut Cake: To make this cake vegan-friendly, swap out the butter for vegan margarine and the eggs for flax eggs or applesauce.
Pro Tips To Make Perfect Mary Berry Lemon And Coconut Cake

Pro Tips To Make Perfect Mary Berry Lemon And Coconut Cake

  • As the coconut bakes, keep an eye on it. When coconut begins to toast, it may take a little while, but it does so rapidly. Keep your distance from the oven!
  • Allow the coconut to cool fully. As soon as your cakes are done, toast the coconut. This will allow it to cool completely before incorporating it into the frosting. Before you fill and frost your cakes, they must also cool to room temperature.

How To Store Leftover Mary Berry Lemon And Coconut Cake?

The cake that is left over can be stored with ease. After putting the cake in an airtight container, you may keep it in the fridge for up to five days or at room temperature for up to three days.

If you’ve kept this cake in the refrigerator, make sure to remove it about half an hour before serving so that it may reach room temperature. This cake tastes best served at room temperature.

Mary Berry Lemon And Coconut Cake

Mary Berry Lemon And Coconut Cake

Mary Berry Lemon And Coconut Cake Ingredients

Mary Berry Lemon And Coconut Cake Ingredients

For the lemon icing:

Mary Berry Lemon And Coconut Cake Instructions

Step 1: Set aside two 20cm round cake tins, grease them, and line them with parchment paper. Preheat the oven to 180°C (160°C fan).

Step 2: Beat the butter and sugar in a sizable mixing basin until they are light and creamy. One egg at a time, beating thoroughly after each addition.

Step 3: Sift the flour and baking powder together in another basin. Fold the dry ingredients into the butter mixture little by little until they are just mixed.

Step 4: Stir in the desiccated coconut, lemon juice, and zest. Using a spatula, level the tops of the batter after dividing it equally among the prepared tins.

Step 5: If a skewer is inserted into the center, it should come out clean after 25 to 30 minutes of baking. After 10 minutes of cooling in the tins, remove the cakes from the tins and allow them to cool completely on a wire rack.

Step 6: To make the lemon icing, blend the lemon juice and icing sugar until the mixture is smooth and pourable. After the cakes cool, put one layer of cake and half of the lemon frosting on a serving plate.

Step 7: After putting the second cake layer on top, cover the cake’s sides and top with the leftover frosting. For a decorative touch, sprinkle the cake’s top with desiccated coconut.

Mary Berry Lemon And Coconut Cake Nutrition Fact

Mary Berry Lemon And Coconut Cake Nutrition Fact

NOTES

  • Nutrition values are an estimate only.
Add your cooking grease, such as butter or oil, after rubbing the lemon into the sugar. The tart flavor of your dish will be elevated as the whole batter is infused with the zesty flavor. You can use olive oil infused with lemon as a quick fix.
Applying the toasted coconut involves first dusting a small area of the cake’s side with coconut flakes, then carefully pressing them into the icing with a piece of parchment paper. Continue in little increments until the cake’s sides are completely covered.
Overly dense cakes are usually the result of either too much liquid, too much sugar, or not enough leavening (not too much flour, as is sometimes believed).
Cakes that crack, dome, or peak are typically the result of insufficient creaming time between the butter and sugar. Allow the ingredients to cream for a good five to seven minutes; this adds air to the mixture, which makes it fluffy and light.

Conclusion

The delectable treat Mary Berry Lemon and Coconut Cake is perfect for any occasion. This cake is going to become a new family favorite thanks to its flavorful and easy-to-follow recipe. So why not give it a try and share a piece of this delicious delicacy with those whom you care about?
smi

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.
Have you tried out one of my recipes? Share your culinary creations with us by tagging @eatfreshs on Instagram – I’d love to see your delicious dishes and connect with enthusiasts like you!

Leave a Comment

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

Scroll to Top