Coconut cake is a perennial favorite for its tender crumb and the exotic, sweet taste of tropical coconut.
Merging the traditional appeal of this beloved dessert with the expertise of a baking legend, the Mary Berry coconut cake recipe offers an accessible yet impressive route to baking excellence.
With a blend of desiccated coconut, caster sugar, and self-raising flour, you can create a confection that’s both moist and light, embodying the warmth of homemade sweets.
The ease of preparation belies the complexity of flavors you’ll encounter upon the first bite.
The key to this delectable cake lies in the precise balance of ingredients and the no-fuss techniques that are hallmarks of Mary Berry’s instructional style.
Whether you are an aspiring home cook or someone with considerable baking prowess, this recipe is designed to bring the joy of baking into your kitchen without the need for professional training.
As you gather your baking tools and preheat your oven, let the anticipation of “Happy baking” be your guide.
Embarking on the journey of creating this delicious coconut cake is not only about following the steps; it’s about embracing the comfort and happiness that baking brings to both the creator and those fortunate enough to enjoy the final product.
How to Make Mary Berry Coconut Cake
Crafting Mary Berry’s Coconut Cake involves combining key wet and dry ingredients to create a rich coconut flavor with a delightful crunch and airy texture.
This delicious dessert is perfect for family gatherings or as an indulgent treat.
- 225g softened butter
- 225g caster sugar
- 4 large eggs
- 1 tbsp coconut cream or coconut milk
- *50ml regular milk*
- 1 tsp coconut extract
- 225g self-raising flour
- *2 tsp baking powder*
- 75g desiccated coconut, plus extra for topping
- A pinch of salt
Preheat your oven to 180°C (160°C fan assisted or 350°F). Grease and line two 20cm (8 inch) round cake tins with parchment paper.
Cream the butter and sugar together in a mixing bowl until pale and fluffy.
Add the eggs, one at a time, ensuring each is well incorporated before adding the next. If the mixture starts to curdle, add a tablespoon of your measured flour to stabilize it.
Mix in the wet ingredients by folding in the coconut cream (or milk), regular milk, and coconut extract into the batter to infuse the coconut flavor.
Sift together the dry ingredients, including the self-raising flour, baking powder, and salt, into a separate bowl. Then, gradually fold the dry mixture into the wet ingredients until fully combined.
Stir in the desiccated coconut, ensuring it is evenly distributed throughout the batter to add that delightful crunch and texture.
Divide the batter evenly between the prepared tins and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes or until golden brown and a skewer inserted into the center comes out clean.
Let the cakes cool in their tins for a few minutes before turning them out onto a wire rack to cool completely.
To finish, sprinkle the top of your cake with additional desiccated coconut for that rich, aromatic coconut exterior.
Serve this heavenly treat and enjoy the layers of gentle coconut flavor paired with the perfect airy texture that makes every bite a delightful experience.
Mary Berry Coconut Cake Side Dishes
When serving Mary Berry’s Coconut Cake, complementing it with the right side dishes can elevate your dessert experience, especially for a family gathering or as an indulgent dessert for any occasion.
Fresh Fruit Salad
A fresh fruit salad offers a refreshing counterbalance to the cake’s sweetness.
Combine seasonal fruits like berries, mango, and pineapple.
The natural acidity and fruitiness provide a light option alongside the rich coconut flavor of the cake.
Whipped cream is a classic accompaniment for cakes.
Its airy texture and subtle sweetness enhance the coconut cake without overpowering its delicate flavors.
You can add a touch of vanilla extract to the cream for extra flavor.
Lemon sorbet is an excellent palate cleanser.
The sharp citrus notes cut through the creaminess of the coconut cake, offering a heavenly treat that’s both vibrant and light.
This combination works well at the end of a meal to leave a fresh taste in your mouth.
For those who adore the combination of coconut and chocolate, a rich chocolate ganache can serve as a luxurious side to drizzle over the cake.
The richness of the chocolate pairs perfectly with the hint of tropical flavor in the cake.
A glass of iced coffee can complement the flavors of the coconut cake.
The bitterness of coffee contrasts with the sweetness of the cake, resulting in a delightful treat for your tastebuds.
It’s a perfect pairing for an afternoon snack or the end of a family meal.
You can substitute coconut milk with almond milk in equal amounts for a lighter texture.
Almond milk provides a nutty flavor while cutting down on the calories.
For a richer alternative, regular milk or soy milk can be used.
If coconut cream is not available, full-fat Greek yogurt is a great substitute, maintaining the cake’s moisture and density.
Use a one-to-one ratio for this replacement.
Another option is heavy whipping cream, which should be whipped and used in the same quantity for a luxurious texture.
In case you need to replace regular milk, soy or oat milk works well.
They are less creamy but suitable dairy-free options.
Use them in the same amount, measured in tablespoons or cups, depending on your recipe’s requirement.
For every tablespoon of milk required, a tablespoon of a milk alternative such as rice milk or hemp milk can be used for dietary restrictions.
These milk substitutes are lighter and can lead to a slightly different texture but keep the cake moist.
How to Store Mary Berry Coconut Cake
Refrigerating Your Cake
After allowing your cakes to cool completely, wrap them individually in non-stick baking paper to prevent sticking.
Then, place them in an airtight container.
Ensure the container is sealed properly to keep out moisture and other contaminants.
Your cake can last up to a week in the fridge when stored this way.
Freezing for Longevity
To freeze, first, cool your cakes on a rack.
Once at room temperature, wrap each cake tightly in cling film, ensuring no part is exposed to air.
Place the wrapped cakes at the bottom of the freezer to prevent any items from falling onto and damaging them.
This method can preserve your cake for up to three months.
Room Temperature Storage
If you plan to consume the cake within a couple of days, you can store it at room temperature.
Prior to storing, let the cakes cool completely, then place a layer of parchment paper on the bottom of an airtight container to prevent sticking.
Seal the container and keep it in a cool, dry place away from direct sunlight.
Note: Before serving the cake after refrigeration or freezing, allow it to sit at room temperature for a few hours to ensure the best flavor and texture.
Remember to preheat your oven to the recommended temperature when you’re ready to warm a previously stored cake, as putting a cold cake into a hot oven without proper adjustment can affect its texture.
Common Mistakes to Avoid
Not Using the Right Baking Spread
Using the wrong type of baking spread can cause your coconut cake to lack flavor and richness.
Stick to quality unsalted butter for the best results.
Margarine or low-quality spreads might alter the taste and texture of your cake.
Overmixing the Batter
To achieve a delicate and moist coconut sponge, it is crucial not to overmix the batter.
Overmixing can develop the gluten too much, leading to a dense and chewy cake.
Mix just until the ingredients are combined.
Ignoring Coconut Quality
The quality of coconut flakes significantly impacts both texture and taste.
For a vibrant taste, choose fresh, unsweetened coconut flakes.
Avoid using sweetened flakes, as they can make the cake overly sweet.
Improper Frosting Consistency
Your creamy coconut frosting should be smooth and spreadable.
If it’s too thick, it may tear the sponge while spreading.
If it is too thin, it won’t hold its shape.
Ensure your frosting reaches the right consistency before applying.
Failing to Toast Extra Coconut
Toasting extra coconut for garnishing can enhance your cake’s flavor and texture.
Untoasted coconut might be chewy or lacklustre.
Lightly toast the coconut until golden for a crunchy contrast and flavor boost.
Skimping on Ingredients
Measure your ingredients accurately.
Approximations can affect the taste buds differently than intended, compromising the balance of flavors.
Ensure you use precise amounts for a harmonious, sweet, and coconutty profile.
Mary Berry Coconut Cake Recipe
- 225g Softened butter
- 225g Caster sugar
- 4 Large eggs
- 1 tsp Coconut cream or coconut milk
- 50ml Regular milk
- 1 tsp Coconut extract
- 255g Self-raising flour
- 2 tsp Baking powder
- 75g Desiccated coconut, plus extra for topping
- A pinch of salt
- Preheat your oven to 180°C (160°C fan assisted or 350°F). Grease and line two 20cm (8 inch) round cake tins with parchment paper.
- Cream the butter and sugar together in a mixing bowl until pale and fluffy.
- Add the eggs, one at a time, ensuring each is well incorporated before adding the next. If the mixture starts to curdle, add a tablespoon of your measured flour to stabilize it.
- Mix in the wet ingredients, by folding in the coconut cream (or milk), regular milk, and coconut extract into the batter to infuse the coconut flavor.
- Sift together the dry ingredients, including the self-raising flour, baking powder, and salt, into a separate bowl. Then, gradually fold the dry mixture into the wet ingredients until fully combined.
- Stir in the desiccated coconut, ensuring it is evenly distributed throughout the batter to add that delightful crunch and texture
- Divide the batter evenly between the prepared tins and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes or until golden brown and a skewer inserted into the center comes out clean
- Let the cakes cool in their tins for a few minutes before turning them out onto a wire rack to cool completely.
- To finish, sprinkle the top of your cake with additional desiccated coconut for that rich, aromatic coconut exterior.