Mary Berry Coconut Cake Recipe

This Mary Berry Coconut Cake Recipe is a tropical and moist recipe, which is made with chewy desiccated coconut and zesty lime. It’s the perfect afternoon tea treat, ready in about 1 hour and 15 minutes.

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Mary Berry Coconut Cake Recipe Ingredients

For the Cake:

7 oz (200g) self-raising flour
1 teaspoon baking powder
7 oz (200g) baking spread or soft butter
7 oz (200g) caster sugar
3 large eggs
2 tablespoons milk
3 ½ oz (100g) desiccated coconut
Zest of 1 lime (optional, but classic Mary style)

For the Topping/Glaze:

Juice of 1 lime (or lemon)
2 tablespoons caster sugar
1 tablespoon desiccated coconut (for sprinkling)

How To Make Mary Berry Coconut Cake Recipe

Prep the oven and tin: Preheat the oven to 320°F (160°C / 140°C Fan / Gas Mark 3). Grease a standard 2lb (900g) loaf tin and line the base and sides with baking parchment to ensure easy removal.
Mix the batter (All-in-One Method): Measure the self-raising flour, baking powder, butter, caster sugar, eggs, and milk into a large mixing bowl. Using an electric mixer, beat everything together for about 1-2 minutes until well blended and smooth. Avoid overbeating.
Add the texture: Gently fold in the 3 ½ oz (100g) of desiccated coconut and the lime zest (if using) using a large metal spoon or spatula.
Bake the loaf: Spoon the thick batter into the prepared loaf tin and level the surface with the back of a spoon. Bake in the preheated oven for 1 hour to 1 hour and 15 minutes. The cake is done when it is well-risen, golden brown, and a skewer inserted into the center comes out clean.
Glaze and cool: While the cake is baking, mix the lime juice and 2 tablespoons of sugar in a small bowl. As soon as the cake comes out of the oven (while still hot), prick it all over with a skewer and spoon the lime syrup over the top. Sprinkle immediately with the remaining tablespoon of desiccated coconut. Leave the cake to cool completely in the tin.

Recipe Tips

The “All-in-One” Method: Mary Berry is famous for this technique. It works best if your butter or baking spread is truly soft. If the butter is hard, the batter will be lumpy.
Desiccated Coconut: Ensure you use desiccated coconut (finely shredded and dried), not flaked coconut or coconut flour. Desiccated coconut provides the correct texture and absorbs the right amount of liquid.
Preventing over-browning: Coconut cakes can brown quickly due to the sugar content. If the top looks dark but the center isn’t cooked, cover the tin loosely with foil for the last 20 minutes of baking.
The Soak: Pouring the citrus syrup over the hot cake keeps it incredibly moist. The cake acts like a sponge, absorbing the flavor as it cools.

What To Serve With Mary Berry Coconut Cake

This cake is a standalone tea-time classic, but simple pairings work best.

A cup of Earl Grey tea
Fresh mango slices or passion fruit pulp
A dollop of crème fraîche
Iced coffee

How To Store Mary Berry Coconut Cake Recipe

Room Temperature: Store the cool loaf in an airtight tin or container. It keeps well for up to 4-5 days. The texture often improves on the second day as the coconut softens.
Freeze: This cake freezes very well. Wrap the loaf (or individual slices) in parchment paper and then foil. Freeze for up to 3 months. Thaw at room temperature.

Mary Berry Coconut Cake Recipe Nutrition Facts

Calories: 310
Total Fat: 18g
Saturated Fat: 12g
Cholesterol: 65mg
Sodium: 200mg
Total Carbohydrates: 32g
Dietary Fiber: 2g
Sugar: 18g
Protein: 4g

Nutrition information is estimated per slice based on 10 servings.

FAQs

Can I make this without lime?

Yes, you can make a plain coconut cake. Simply omit the lime zest and juice. For the topping, you can just sprinkle coconut over the top before baking, or use a little water and sugar for a plain syrup glaze.

Can I use coconut milk instead of regular milk?

Yes, using coconut milk in the batter will enhance the tropical flavor. Use the thick cream from the top of the can for the best results.

Why did my cake sink in the middle?

Sinking usually happens if the oven door was opened too early (before the structure set) or if there was too much raising agent (baking powder). Stick to the recipe quantities and keep the oven door closed for at least the first 50 minutes.

Try More Recipes:

Author: Chloe Saidani Cooking Method:Bake Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour Rest time: minutesTotal time:1 hour 15 minutesCooking Temp:100 CServings:10 servingsEstimated Cost:25 $Calories:310 kcal Best Season:Available

Description

A quintessential British loaf cake using the all-in-one method to create a light sponge packed with coconut texture and finished with a zesty lime glaze.

Instructions

Preheat oven to 160°C (320°F) and line a 2lb loaf tin.
Beat flour, baking powder, butter, sugar, eggs, and milk until smooth.
Fold in desiccated coconut and lime zest.
Pour into tin and bake for 60-75 minutes until golden and firm.
Mix lime juice and extra sugar.
Prick hot cake, pour over juice, and sprinkle with extra coconut.
Cool in tin.

Notes

Baking Spread: Mary Berry often recommends baking spread (margarine) for sponge cakes as it creates a lighter texture than butter straight from the fridge.
Tin Size: If using a round tin (8-inch), reduce baking time to approximately 35-45 minutes.

Keywords:Mary Berry Coconut Cake Recipe