Mary Berry Coconut Cake Recipe

Share it

This Mary Berry Coconut Cake Recipes combines the rich buttery base with the exotic sweetness of coconut, creating a symphony of flavors that’s both comforting and exhilarating. The process begins with the creaming of unsalted butter and caster sugar, transitioning into a dance of eggs and sifted dry ingredients, all harmoniously bound by the creamy embrace of coconut milk. The resulting layers are then lovingly enveloped in a cloud-like coconut buttercream, with a final sprinkle of desiccated coconut to crown the masterpiece. It’s like sending your taste buds on a little holiday. 🌴

Ingredients:

For the Cake:

175g (6 oz) unsalted butter, softened, plus extra for greasing
175g (6 oz) caster sugar
Three large eggs at room temperature
175g (6 oz) self-raising flour, sifted
1½ tsp baking powder
25g (1 oz) desiccated coconut
4 tbsp coconut milk
For the Icing and Filling:
150g (5 oz) unsalted butter, softened
300g (10½ oz) icing sugar, sifted
2-3 tbsp coconut milk
50g (2 oz) desiccated coconut for sprinkling

To Decorate (optional):

Toasted coconut flakes
Edible flowers or shredded coconut

Instructions:

Preheat and Prepare: Preheat your oven to 180°C (160°C fan, Gas Mark 4). Grease and line two 20cm (8in) round cake tins with parchment paper.
Cream the Base: In a large mixing bowl, cream the softened butter and caster sugar until light and fluffy. It is the foundation of your cake, so ensure it’s as airy as a cloud.
Eggs and Dry Ingredients: Crack the eggs in, one at a time, whisking well after each addition. If the mix starts to curdle, add a spoonful of flour. Gently fold in the remaining flour, baking powder, and desiccated coconut, combining everything with a whisper of tenderness.
Add Coconut Milk: Pour in the coconut milk and mix until you have a smooth, divinely scented batter.
Bake the Layers: Divide the mixture evenly between the prepared tins. Smooth the tops and bake for about 25 minutes, or until golden and a skewer inserted into the center comes out clean. Let them cool in the tins, then turn them onto a wire rack to cool completely.
Buttercream Bliss: For the icing, beat the softened butter until creamy, then gradually add the icing sugar and coconut milk until it’s light and fluffy. If it’s too thick, add a tad more coconut milk.
Assemble with Love: Once the cakes are cool, spread a generous layer of buttercream over one cake layer. Place the second layer on top and spread the remaining icing over the top and sides of the cake.
The Finishing Touch: Sprinkle the top with desiccated coconut, and if you’re feeling fancy, some toasted coconut flakes or edible flowers for that extra panache.
Serve with a Smile: Slice, serve, and watch as each bite brings a wave of tropical bliss to your table.

Can I use desiccated coconut for Mary Berry coconut cake recipe?

You can use desiccated coconut for Mary Berry Coconut Cake recipe—a key ingredient! Desiccated coconut adds a wonderfully subtle texture and a beautifully concentrated coconut flavor to the sponge, making each bite a delightful nod to the tropics. It’s also splendid for sprinkling over the icing, providing a lovely contrast in texture and enhancing the cake’s overall coconutty charm.

What are some tips for balancing the coconut flavor in Mary Berry’s cake?

Ensuring the coconut flavor in Mary Berry cake is balanced and not overwhelming is akin to conducting a symphony of flavors, where coconut is the soloist, complemented harmoniously by the ensemble. Here are some tips to achieve that perfect pitch:

Quality of Coconut: Use high-quality desiccated coconut for a fresh and natural flavor. The fresher the coconut, the more subtle and aromatic the taste.
Coconut Milk: Incorporating coconut milk in the batter and icing can enhance the coconut flavor without overpowering the cake. Opt for full-fat coconut milk for a richer taste and creamy texture.
Buttercream Harmony: When preparing the buttercream, start with a small amount of coconut milk and taste as you go. It should whisper coconut, not shout, allowing the buttery smoothness to share the stage.
Toasting Desiccated Coconut: Consider lightly toasting some desiccated coconut for the topping. It adds a nutty depth and a hint of caramel, which can round out the sweetness and add complexity to the coconut flavor.
Lemon or Lime Zest: A subtle hint of citrus zest in the batter or icing can cut through the richness and bring a bright note to the cake, enhancing the coconut flavor without competing with it.
Vanilla Essence: A dash of vanilla essence in the cake batter can add a layer of flavor that compliments the coconut, giving it a warm, inviting backdrop.
Trial and Taste: Before assembling the cake, taste the batter and the icing. Adjust the coconut elements according to your preference, ensuring the flavor is balanced and to your liking.
Serving Suggestion: Serve the cake with a dollop of lightly whipped cream or a tropical fruit salad to complement the coconut flavor, adding freshness and balance to each bite.

Remember, the key to a harmonious coconut cake lies in the subtlety of flavors and the quality of ingredients.

Can I make cupcakes using Mary Berry coconut cake recipe?

You can transform Mary Berry Coconut Cake recipe into delightful cupcakes, bringing a touch of elegance and convenience to your baking repertoire. Cupcakes make for charming individual servings, perfect for gatherings where you wish to serve something chic yet personal. Here’s how you can adapt the recipe:

Cupcake Conversion:

Prep Work: Preheat your oven to 180°C (350°F, gas mark 4) and line a cupcake tray with paper liners. It ensures your cupcakes are ready to be adorned with coconut crowns straight out of the oven.
Batter Bliss: Follow the cake recipe to prepare the batter. The key to sublime cupcakes is not overmixing the batter—mix until combined to keep them light and fluffy.
Portion Control: Use an ice cream scoop or a spoon to fill the cupcake liners about two-thirds full. It is the secret to achieving that perfect rise without the batter spilling over.
Baking Time: Cupcakes bake faster than a whole cake. Start checking for doneness at 15-18 minutes by inserting a toothpick into the center of a cupcake. They’re ready to cool and be frosted if it comes out clean.
Frosting Finale: Once the cupcakes are cool, swirl the coconut buttercream on top with a piping bag and tip of your choice. For a rustic charm, a simple spoon swirl will do just fine.
Coconut Sprinkle: Finish by sprinkling desiccated coconut over the frosted cupcakes. For an extra touch of sophistication, consider toasting the coconut lightly before
Serve with Style: Present your cupcakes on a beautiful stand or platter, perhaps even garnished with edible flowers or a light dusting of icing sugar for that extra flair.

Cupcakes offer a canvas for creativity, so feel free to personalize your toppings or add a filling inside for a surprise element. Whether for a party or a cozy afternoon tea, these coconut cupcakes will surely be a hit, bringing each guest a little piece of culinary joy.

How should I store Mary Berry’s coconut cake to keep it fresh?

Storing Mary Berry’s Coconut Cake to maintain its freshness and delightful texture is like preserving a piece of art. Here are some tips to ensure your cake remains as delectable as the moment it was first sliced:

Short-Term Storage (1-3 Days):

Room Temperature: If you plan to serve the cake within a day or two and your kitchen is warm enough, you can store the cake under a cake dome or in an airtight container at room temperature. It keeps the air and moisture out, ensuring your cake stays moist and flavorful.
Refrigerate: For a slightly more extended storage period, especially if your cake is frosted with buttercream or has a filling that might spoil, it’s best to refrigerate it. Place the cake in an airtight container to prevent it from absorbing any fridge odors and to keep it from drying out.

Longer-Term Storage (Beyond 3 Days):

Refrigerate: If you’ve frosted the cake, keep it in the fridge in an airtight container. The cold will slow down the staling process and keep the frosting fresh. Let it come to room temperature before serving to ensure the flavors can sing.
Freeze: For the most extended storage, freezing is your best bet. If unfrosted, wrap the cake layers individually in cling film and then foil. If frosting, freeze the cake uncovered first to harden the frosting, then wrap it gently in cling film and foil. Frozen cake can last for up to 3 months. Thaw overnight in the fridge or at room temperature for a couple of hours.

Additional Tips:

Slicing: If you’ve cut into the cake but won’t finish it immediately, press a piece of plastic wrap directly onto the cut sides. This method helps to keep the cake from drying out.
Moisture is Key: If you’re worried about the cake drying out in the fridge, you can lightly brush the layers with simple syrup before assembling. It adds moisture and can help extend the cake’s freshness.
Avoid Direct Light and Heat: Store your cake away from direct sunlight or heat sources, as these can cause it to spoil more quickly.

Remember, a well-stored cake means that every slice is as moist and coconutty as the first, ensuring that the tropical delight of your creation is preserved bite after bite. If you have any specific questions or need further advice, feel free to ask. Happy baking and storing! May you like another recipe, you can check at Almond Coconut Cake Recipe