Today, we’re making a special cake that will sweeten your day – Mary Berry’s Coconut Cake. This guide will show you how to bake a cake that’s full of delicious flavor.
This guide provides a step-by-step approach to baking a delightful dessert that will impress your guests and satisfy your sweet tooth.
Mary Berry Coconut Cake Overview
Imagine a cake that’s as light as a cloud with the rich, tropical taste of coconut in every bite. That’s the essence of Mary Berry’s Coconut Cake. It’s a cake that promises to deliver a burst of flavor and a texture that melts in your mouth.
Why You Should Try This Recipe
- Simplicity at Its Best: This recipe is straightforward, making it perfect for both novice and experienced bakers.
- Flavorful Adventure: The coconut provides a sweet, nutty flavor that’s both refreshing and comforting.
- Versatile: Serve it as a teatime treat or dress it up for a special occasion.
- Crowd-Pleaser: It’s a guaranteed hit at any gathering, pleasing both kids and adults alike.
- Baker’s Joy: The process of baking this cake is as enjoyable as eating it.
Ingredients Needed for Mary Berry Coconut Cake
To start, you’ll need the following ingredients:
- 225g (8 oz) unsalted butter, softened
- 225g (8 oz) caster sugar
- 4 large eggs
- 225g (8 oz) self-raising flour, sifted
- 1 tsp baking powder
- 50g (1.75 oz) desiccated coconut
- 100ml (3.5 fl oz) coconut milk
For the icing:
- 150g (5.3 oz) cream cheese, softened
- 50g (1.75 oz) unsalted butter, softened
- 300g (10.5 oz) icing sugar, sifted
- 25g (0.9 oz) desiccated coconut, for topping
Equipment
Before you begin, make sure you have the following equipment:
- Two 20cm (8 inch) round cake tins
- Electric mixer
- Mixing bowls
- Measuring spoons and cups
- Spatula
- Wire rack
Step-by-Step Baking Instructions to Make Mary Berry Coconut Cake
Step 1: Preparing the Cake Batter
- Preheat your oven to 180°C (350°F). Grease your cake tins and line them with parchment paper to ensure the cakes come out easily.
- Cream the butter and sugar. In a large bowl, use an electric mixer to beat the butter and sugar together until pale and fluffy. This introduces air into the batter, making your cake light.
- Add the eggs. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. If the mixture starts to curdle, add a spoonful of flour.
- Mix in the dry ingredients. Gradually fold in the sifted flour, baking powder, and desiccated coconut. Be gentle to keep the air in the mixture.
- Combine with coconut milk. Finally, stir in the coconut milk until the batter is smooth and evenly mixed.
Step 2: Baking the Cake
- Divide and conquer. Pour the batter evenly into the prepared tins. Use a spatula to smooth the top.
- Bake for 25-30 minutes. The cakes are done when golden and a skewer inserted into the center comes out clean.
- Cool the cakes. Let them cool in the tins for about 10 minutes, then turn them out onto a wire rack to cool completely.
Step 3: Making the Icing
- Prepare the frosting. In a mixing bowl, beat together the cream cheese and butter until smooth. Gradually add the icing sugar and beat until fluffy.
- Assemble the cake. Once the cakes are completely cool, spread a layer of icing on one cake layer. Place the other cake on top and spread the remaining icing over the top and sides of the cake.
- Add the finishing touches. Sprinkle the top with desiccated coconut for that extra tropical flair.
What Goes Well With Mary Berry Coconut Cake
- Tropical Fruit Salad A refreshing fruit salad featuring mango, pineapple, and papaya complements the coconut flavor beautifully.
- Vanilla Ice Cream Creamy vanilla ice cream is a classic pairing that balances the cake’s texture.
- Lime Zest Sprinkle Adding a sprinkle of lime zest can introduce a zesty contrast to the sweet coconut.
- Coffee or Tea A hot cup of coffee or a delicate tea like Darjeeling makes a cozy companion to this cake.
- Chocolate Sauce Drizzle For a decadent twist, drizzle warm chocolate sauce over your slice of cake.
- Raspberry Coulis The tartness of raspberry coulis offers a delightful sharpness that cuts through the sweetness.
Essential Tips for Perfecting Mary Berry Coconut Cake
- Measure Accurately Ensure precise measurements for all ingredients to maintain the cake’s intended texture.
- Room Temperature Ingredients Use ingredients at room temperature to achieve a smooth and even batter.
- Gentle Folding Fold in dry ingredients gently to retain the air incorporated during creaming.
- Check Oven Temperature Verify your oven’s temperature with an oven thermometer for consistent baking results.
- Test for Doneness Use a skewer to test if the cake is done; it should come out clean when inserted into the center.
- Cooling Time Allow the cake to cool completely before icing to prevent the frosting from melting.
Storing Mary Berry Coconut Cake: Best Practices
- Airtight Container Store the cake in an airtight container to keep it moist and fresh.
- Refrigerate Iced Cake If the cake is iced, refrigerate it to maintain the frosting’s texture.
- Room Temperature Serving Bring the cake to room temperature before serving for the best flavor and texture.
- Avoid Direct Sunlight Store the cake away from direct sunlight to prevent the icing from softening.
- Freezing Option For longer storage, wrap the cake well and freeze it for up to three months.
- Thawing Method Thaw frozen cake in the refrigerator overnight before bringing it to room temperature.
Nutrition Facts (per serving)
- Calories: 498 kcal
- Fat: 29 grams
- Saturated Fat: 20 grams
- Carbohydrates: 49 grams
- Sugar: 21 grams
- Fiber: 4 grams
- Protein: 8 grams
- Sodium: 0.8 milligram
FAQs
Can I use coconut flour instead of desiccated coconut in Mary Berry’s Coconut Cake?
While desiccated coconut is preferred for its texture and moisture content, you can use coconut flour as a substitute. However, be mindful that coconut flour is more absorbent, so you may need to adjust the quantity and add more liquid to the batter.
How should I store leftover Mary Berry Coconut Cake to keep it fresh?
To keep your coconut cake fresh, wrap it in parchment paper and store it in an airtight container at room temperature for up to 3 days. If you’ve already iced the cake, it’s best to keep it refrigerated.
Can I make Mary Berry’s Coconut Cake gluten-free?
Yes, you can make this cake gluten-free by substituting the self-raising flour with a gluten-free flour blend. Make sure to add gluten-free baking powder to maintain the cake’s rise.
What’s the best way to ensure my Mary Berry Coconut Cake is moist?
For a moist cake, make sure all your ingredients are at room temperature before starting. You can also brush each cake layer with a bit of coconut milk before icing to add extra moisture.
Final Thoughts
As we come to the end of our baking journey, it’s clear that Mary Berry’s Coconut Cake is more than just a recipe; it’s a celebration of simplicity and flavor. This cake stands out with its delicate crumb and rich coconut aroma, making it a timeless classic that appeals to all ages.
Whether you’re a seasoned baker or new to the kitchen, this recipe is a testament to the joy of baking. It’s a reminder that sometimes, the simplest things can bring the most pleasure. With each slice, you’re not just enjoying a cake; you’re savoring the love and care that went into making it.
So, as you share this delightful dessert with friends and family, remember that every cake has a story. And with Mary Berry’s Coconut Cake, you’re sure to create sweet memories that will last a lifetime. Happy baking!
Other Popular Recipes
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Best Mary Berry Coconut Cake Recipe
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6 1x
Description
Imagine a cake that’s as light as a cloud with the rich, tropical taste of coconut in every bite. That’s the essence of Mary Berry’s Coconut Cake. It’s a cake that promises to deliver a burst of flavor and a texture that melts in your mouth.
Ingredients
- 225g (8 oz) unsalted butter, softened
- 225g (8 oz) caster sugar
- 4 large eggs
- 225g (8 oz) self-raising flour, sifted
- 1 tsp baking powder
- 50g (1.75 oz) desiccated coconut
- 100ml (3.5 fl oz) coconut milk
Instructions
- Step 1: Preparing the Cake Batter
- Preheat your oven to 180°C (350°F). Grease your cake tins and line them with parchment paper to ensure the cakes come out easily.
- Cream the butter and sugar. In a large bowl, use an electric mixer to beat the butter and sugar together until pale and fluffy. This introduces air into the batter, making your cake light.
- Add the eggs. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. If the mixture starts to curdle, add a spoonful of flour.
- Mix in the dry ingredients. Gradually fold in the sifted flour, baking powder, and desiccated coconut. Be gentle to keep the air in the mixture.
- Combine with coconut milk. Finally, stir in the coconut milk until the batter is smooth and evenly mixed.
- Step 2: Baking the Cake
- Divide and conquer. Pour the batter evenly into the prepared tins. Use a spatula to smooth the top.
- Bake for 25-30 minutes. The cakes are done when golden and a skewer inserted into the center comes out clean.
- Cool the cakes. Let them cool in the tins for about 10 minutes, then turn them out onto a wire rack to cool completely.
- Step 3: Making the Icing
- Prepare the frosting. In a mixing bowl, beat together the cream cheese and butter until smooth. Gradually add the icing sugar and beat until fluffy.
- Assemble the cake. Once the cakes are completely cool, spread a layer of icing on one cake layer. Place the other cake on top and spread the remaining icing over the top and sides of the cake.
- Add the finishing touches. Sprinkle the top with desiccated coconut for that extra tropical flair.
