This Mary Berry Coconut Loaf Cake Recipe is a zesty and tropical recipe, which features crunchy desiccated coconut and refreshing lime juice. It’s a classic British tea loaf, ready in about 1 hour and 20 minutes.
Mary Berry Coconut Loaf Cake Recipe Ingredients
For the Loaf:
- 7 oz (200g) self-raising flour
- 1 level 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
- Finely grated zest of 1 lime
For the Glaze:
- Juice of 1 lime
- 4 oz (100g) caster sugar (or granulated for more crunch)
How To Make Mary Berry Coconut Loaf Cake Recipe
- Prepare the tin and oven: Preheat the oven to 320°F (160°C / 140°C Fan / Gas Mark 3). Grease a 2lb (900g) loaf tin and line it with non-stick baking parchment.
- The All-in-One Method: Measure the self-raising flour, baking powder, baking spread (or soft butter), caster sugar, eggs, and milk into a large bowl. Using an electric hand whisk or a stand mixer, beat for about 1 minute until the mixture is smooth and blended. Do not over-mix.
- Add the texture: Add the desiccated coconut and the lime zest to the bowl. Fold these in gently using a large metal spoon until evenly distributed throughout the batter.
- Bake: Spoon the batter into the prepared loaf tin and level the top. Bake in the center of the oven for 1 hour to 1 hour and 15 minutes. The cake is ready when it has risen, is golden brown, and springs back when lightly pressed in the center.
- Glaze the hot cake: While the cake is baking, mix the lime juice and the 4 oz sugar in a small bowl to make the glaze. It should be quite runny. As soon as the cake comes out of the oven (while still hot in the tin), pour the glaze over the top. The juice will sink into the sponge while the sugar stays on top to create a crunchy crust.
- Cool: Leave the cake to cool completely in the tin. The glaze needs time to set and crystallize before you remove the loaf.
Recipe Tips
- Baking Spread vs. Butter: Mary Berry often champions using a baking spread (margarine) for loaf cakes taken straight from the fridge, as it creates a lighter texture than butter and is easier to mix using the all-in-one method.
- The “Crunch” Topping: Using granulated sugar instead of caster sugar for the glaze will result in a crunchier, more distinct texture on top, contrasting beautifully with the soft sponge.
- Checking for doneness: Loaf cakes take a long time to bake. If the top is browning too quickly but the inside is still wobbly, cover the tin with foil after 40-50 minutes.
- Desiccated Coconut: Make sure to buy desiccated coconut (fine and dry), not flaked coconut or coconut milk.
What To Serve With Mary Berry Coconut Loaf Cake
This loaf is designed to be eaten with fingers alongside a hot drink.
- A pot of English Breakfast tea
- Iced coffee
- Fresh pineapple or mango slices
- Vanilla custard (if serving as a dessert)
How To Store Mary Berry Coconut Loaf Cake Recipe
- Room Temperature: This cake keeps excellently in an airtight tin at room temperature for up to 5 days. The lime syrup helps preserve the moisture.
- Freeze: Wrap the cooled loaf (without the parchment) in a layer of foil and then place it in a freezer bag. Freeze for up to 3 months.
Mary Berry Coconut Loaf Cake Recipe Nutrition Facts
- Calories: 360
- Total Fat: 18g
- Saturated Fat: 12g
- Cholesterol: 70mg
- Sodium: 220mg
- Total Carbohydrates: 45g
- Dietary Fiber: 2g
- Sugar: 28g
- Protein: 5g
Nutrition information is estimated per slice.
FAQs
Can I use lemon instead of lime?
Yes, lemon works perfectly. You can even use an orange for a sweeter, less tart finish.
Why is my cake dry?
Dryness usually comes from over-baking or not adding the glaze while the cake is hot. The glaze is essential for adding moisture back into the sponge.
Can I make this in a round tin?
Yes, use an 8-inch (20cm) round deep cake tin. You will need to adjust the baking time down to roughly 40-50 minutes.
Try More Recipes:
Mary Berry Coconut Loaf Cake Recipe
Description
A quintessential Mary Berry bake using the all-in-one method to create a light, tropical sponge topped with a crunchy lime sugar glaze.
Ingredients
Instructions
- Preheat oven to 160°C (320°F). Line a 2lb loaf tin.
- Beat flour, powder, spread, sugar, eggs, and milk until smooth.
- Fold in coconut and lime zest.
- Bake for 60-75 minutes until golden and firm.
- Mix lime juice and sugar for glaze.
- Pour glaze over the hot cake immediately after removing from oven.
- Cool completely in the tin.
Notes
- Tin Size: A 2lb tin is standard, but if you use a 1lb tin, halve the ingredients.
- Storage: The flavor improves the day after baking.
Mary Berry Coconut Loaf Cake Recipe
