If you are craving a dessert with a tropical vibe, then the Mary Berry coconut cake recipe is for you. Read the details of the recipe below.

Mary Berry Coconut Cake Recipe

When you hear the name “Mary Berry” preceding a recipe, you know the dish is going to be out of this world. The Mary Berry Coconut cake recipe proves the above statement right. This dessert brings a tropical twist to any gathering with its classic cake texture and a tropical hint of coconut flavor. No matter what the occasion may be, this dessert will surely make you the talk of the town. So go ahead and enjoy the feeling of a celebrity master chef with the help of the Mary Berry Coconut Cake Recipe!

Origin of Mary Berry Coconut Cake Recipe

The creation of Mary Berry’s coconut cake is credited to the one after whom the dish is named – Mary Berry herself. Although this dish is made through authentic British baking traditions. The sweet and creamy flavors of coconut and a twist will leave you craving for more, even when your stomach is full.

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Mary Berry Coconut Cake Recipe

Coconut Cake

Ingredients for 4 Servings:

  • 125g unsalted butter, softened
  • 125g caster sugar
  • 2 large eggs
  • 125g self-raising flour
  • 1/2 teaspoon baking powder
  • 50g desiccated coconut
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Steps to Prepare 

  1. Firstly, start off by preheating your oven to 180°C (350°F).
  2. Now, for the batter, use a large mixing bowl to beat butter and sugar together until they achieve a light and fluffy consistency. Next, add the eggs one at a time, beating each one well after every addition. To get the tasty aroma and taste of a vanilla pastry, mix in the right amount of vanilla extract.
  3. After the batter is prepared, sift flour and baking powder into the mixture. Now, it’s time to add the special ingredient—coconut. Gently fold the desiccated coconut into the batter.
  4. After that, add milk and continue to fold until the batter is smooth and the ingredients are well combined.
  5. Next, to ensure the batter won’t stick to the mold, generously grease a round cake tin with butter or non-stick spray and line the bottom with baking parchment.
  6. Carefully pour the batter into the prepared cake tin and smoothen the top with a spatula. Allow the batter to bake in the preheated oven for about 20-25 minutes or until the cake is golden brown.
  7. Finally, let the cake cool in the tin for 10 minutes, and then cautiously turn it out onto a wire rack to allow it to cool completely.
  8. Once the cake is cooled, slice it into equal portions, and it is ready to be devoured.

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Things to Remember

  • Do not overdo the folding procedure while trying to mix in the flour and coconut. This will result in a much tougher cake texture.
  • An expert tip is to insert a skewer into the center of the cake to check if it’s done. If the skewer comes out clean, the cake is perfectly ready for the next step.
  • Don’t worry if you have leftovers. The cake can be stored in an airtight container at room temperature for up to 3 days, or you can freeze it for up to a month.
  • If you want your cake to have extra flamboyance, adding a layer of icing on the top can do just that. Whipped cream is also a quick alternative

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