In a small town with palm trees and blue waters, there was a skilled baker named Mary. Her bakery was a haven for those who loved tasty treats. And there was one special cake that everyone adored – the Mary Berry Coconut Cake.
In this blog, I will share with you a Mary Berry Coconut Cake Recipe that is simple and elegant, perfect for any occasion.
What is Mary Berry Coconut Cake
Mary Berry Coconut Cake is a heavenly treat, simple and tropical. The soft and moist sponge is filled with coconut goodness and covered in a creamy coconut frosting. With each bite, it brings a taste of sunshine and is perfect for any occasion.
What do Mary Berry Coconut Cake Taste Like
The cake is a mix of wonderful flavours. Imagine the blissful blend of coconut flakes, gentle vanilla, and a hint of sweetness dancing on your tongue.
It’s like walking on a sandy beach, feeling the soft tropical breeze. The subtle coconut flavour will make you remember it forever.
One sunny summer day at a family gathering, my aunt surprised us. She revealed the cake, and the sweet coconut smell filled the air, making us curious.
The moment I tasted it, I felt like I was in a tropical paradise. It was so irresistible; I had to have more!
Ingredients To Make Mary Berry Coconut Cake
For the cake:
- Self-raising flour = 225 g
- Baking powder = 1 teaspoon
- Caster sugar = 225 g
- Large eggs = 4
- Coconut milk = 100 ml
- Desiccated coconut = 100 ml
- Unsalted butter (softened) = 225 g
For the buttercream:
- Unsalted butter (softened) = 250 g
- Icing sugar = 500 g
- Coconut milk = 2 tablespoon
- Coconut extract = 1 teaspoon
For decoration:
Desiccated coconut = 50 g
Steps Involved In Making Mary Berry Coconut Cake
Cake Instructions:
- Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line two 20cm round cake tins.
- Beat softened butter and caster sugar until pale and fluffy in a large mixing bowl.
- Add eggs one by one, beating well after each addition.
- Mix in coconut milk.
- Sift in flour and baking powder, fold gently until combined.
- Add desiccated coconut and fold it in.
- Divide the mixture between the prepared cake tins and level.
- Bake for 20-25 minutes until golden brown and a skewer comes out clean.
- Let cakes cool in tins for 5 minutes, then transfer to a wire rack.
Buttercream Instructions:
- Beat softened butter until light and fluffy in a large mixing bowl.
- Add sifted icing sugar gradually, beating well after each addition.
- Mix in coconut extract and coconut milk until smooth and creamy.
Assembling the Cake:
- Place one cake layer on a stand or plate, and spread generous buttercream on top.
- Gently place the second cake layer on top.
- Spread a thin layer of buttercream on top and around the cake.
- Use a palette knife to create a smooth finish.
- Press desiccated coconut onto the buttercream for decoration.
- Chill the cake for at least 30 minutes before serving to set the buttercream.
- And there you have it, Mary Berry’s delicious coconut cake! Enjoy!
Recipe Tips
- Make sure the butter is soft for a smooth texture.
- Whisk the eggs and coconut milk together well.
- Gradually mix in the flour for a light and fluffy cake.
- Lightly toast the coconut flakes for a delightful crunch.
FAQs
Can I make this cake ahead of time?
Yes, the cake stays good for up to 3 days if stored properly.
Can I use regular milk instead of coconut milk?
While coconut milk is best, regular milk works too.
Storage
Keep the cake in an airtight container at room temperature. It stays fresh for up to four days. Resisting the temptation to eat it all at once is tough!
Concluding Remarks!
Mary Berry Coconut Cake is more than just a dessert; it’s a journey to a tropical paradise. no matter, Whether you’re celebrating a sweet moment, this cake will bring joy to your taste buds.
Share the love and joy of Mary Berry Coconut Cake with your loved ones. Happy baking!
More Amazing Recipes
Mary Berry Coconut Cake Recipe
Ingredients
For the cake:
- 225 g Self-raising flour
- 1 teaspoon Baking powder
- 225 g Caster sugar
- 4 Large eggs
- 100 ml Coconut milk
- 100 ml Desiccated coconut
- 225 g Unsalted butter (softened)
For the buttercream:
- 250 g Unsalted butter (softened)
- 500 g Icing sugar
- 2 tablespoon Coconut milk
- 1 teaspoon Coconut extract
For decoration:
- 50 g Desiccated coconut
Instructions
Cake Instructions:
- Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line two 20cm round cake tins.
- Beat softened butter and caster sugar until pale and fluffy in a large mixing bowl.
- Add eggs one by one, beating well after each addition.
- Mix in coconut milk.
- Sift in flour and baking powder, fold gently until combined.
- Add desiccated coconut and fold it in.
- Divide the mixture between the prepared cake tins and level.
- Bake for 20-25 minutes until golden brown and a skewer comes out clean.
- Let cakes cool in tins for 5 minutes, then transfer to a wire rack.
Buttercream Instructions:
- Beat softened butter until light and fluffy in a large mixing bowl.
- Add sifted icing sugar gradually, beating well after each addition.
- Mix in coconut extract and coconut milk until smooth and creamy.
Assembling the Cake:
- Place one cake layer on a stand or plate, and spread generous buttercream on top.
- Gently place the second cake layer on top.
- Spread a thin layer of buttercream on top and around the cake.
- Use a palette knife to create a smooth finish.
- Press desiccated coconut onto the buttercream for decoration.
- Chill the cake for at least 30 minutes before serving to set the buttercream.
- And there you have it, Mary Berry's delicious coconut cake! Enjoy!
Notes
- Make sure the butter is soft for a smooth texture.
- Whisk the eggs and coconut milk together well.
- Gradually mix in the flour for a light and fluffy cake.
- Lightly toast the coconut flakes for a delightful crunch.