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
Scale
- 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.