Mary Berry Coconut Cake Recipe
Coconut cake is a perennial favorite for its tender crumb and the exotic, sweet taste of tropical coconut.
Ingredients
Wet Ingredients
- 225g Softened butter
- 225g Caster sugar
- 4 Large eggs
- 1 tsp Coconut cream or coconut milk
- 50ml Regular milk
- 1 tsp Coconut extract
Dry Ingredients
- 255g Self-raising flour
- 2 tsp Baking powder
- 75g Desiccated coconut, plus extra for topping
- A pinch of salt
Instructions
- 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.
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