This Mary Berry Lemon and Coconut Cake Recipe is a zesty and tropical recipe, which features sweet desiccated coconut and a crunchy lemon drizzle topping. It’s a refreshing tea-time classic, ready in about 1 hour and 15 minutes.
Mary Berry Lemon and Coconut Cake Recipe Ingredients
For the Sponge:
- 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 2 lemons
For the Crunchy Glaze:
- Juice of 2 lemons
- 5 oz (150g) granulated sugar (for extra crunch) or caster sugar
How To Make Mary Berry Lemon and Coconut Cake Recipe
- Prep the oven and tin: Preheat your oven to 320°F (160°C / 140°C Fan / Gas Mark 3). Grease a 2lb (900g) loaf tin and line the base and sides 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 mixing bowl. Using an electric mixer, beat everything together for about 1-2 minutes until the batter is smooth and well-blended.
- Add flavor and texture: Add the desiccated coconut and the finely grated lemon zest to the bowl. Gently fold these ingredients into the batter using a large metal spoon or spatula until they are evenly distributed.
- Bake the loaf: Spoon the thick batter into the prepared loaf tin and level the surface. Bake in the center of the oven for 1 hour to 1 hour and 15 minutes. The cake is done when it is golden brown, well-risen, and a skewer inserted into the center comes out clean.
- Glaze the hot cake: While the cake is baking, mix the lemon juice and the granulated sugar in a small bowl to create a runny, gritty glaze. As soon as you remove the cake from the oven (while it is still piping hot), prick the surface all over with a skewer. Pour the glaze evenly over the top.
- Cool: Leave the cake to cool completely in the tin. The juice will sink into the sponge to moisten it, while the sugar will crystallize on top to form a crunchy white crust.
Recipe Tips
- Use Granulated Sugar for the Glaze: While you can use caster sugar, Mary Berry often recommends granulated sugar for the topping of drizzle cakes. The larger crystals don’t dissolve completely, creating that signature crunchy white top.
- Baking Spread vs. Butter: For the all-in-one method, a baking spread (like Stork) often produces a lighter, fluffier sponge than butter because it has a higher water content and is instantly soft.
- Desiccated Coconut: Ensure you use unsweetened desiccated coconut (the fine, dry stuff), not sweetened coconut flakes, which are too moist and large for this batter.
- Cover if Browning: If the cake is getting too dark on top but the center is still raw (check with a skewer), cover the tin loosely with foil for the last 20 minutes of baking.
What To Serve With Mary Berry Lemon and Coconut Cake
This cake is light enough for a summer dessert but substantial enough for afternoon tea.
- A pot of Earl Grey or Lady Grey tea
- Fresh blueberries or raspberries
- A spoonful of lemon curd
- Greek yogurt
How To Store Mary Berry Lemon and Coconut Cake Recipe
- Room Temperature: Store the cake in an airtight tin or container. It keeps beautifully for up to 4-5 days. The lemon syrup acts as a preservative, keeping the crumb moist.
- Freeze: Wrap the cooled loaf (without the parchment) tightly in foil and place it in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature.
Mary Berry Lemon and Coconut Cake Recipe Nutrition Facts
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 70mg
- Sodium: 220mg
- Total Carbohydrates: 44g
- Dietary Fiber: 2g
- Sugar: 28g
- Protein: 5g
Nutrition information is estimated per slice based on 10 servings.
FAQs
Can I make this as a traybake?
Yes. Spread the batter into a 12×9 inch (30x23cm) traybake tin. Reduce the baking time to approximately 35-40 minutes at the same temperature.
Why did my coconut sink?
If the batter is too runny (perhaps from using large eggs or too much milk), the coconut may sink. Ensure the batter is thick enough to hold its shape on the spoon before baking.
Can I use lime instead?
Absolutely. This recipe is interchangeable with limes. Use the same quantities of zest and juice.
Try More Recipes:
- Mary Berry Bramley Apple Cake Recipe
- Mary Berry Swedish Apple Cake Recipe
- Mary Berry Apple and Banana Cake Recipe
Mary Berry Lemon and Coconut Cake Recipe
Description
A bright and texture-rich loaf cake combining the zestiness of a classic lemon drizzle with the tropical chew of desiccated coconut.
Ingredients
Instructions
- Preheat oven to 160°C (320°F). Grease and line a 2lb loaf tin.
- Combine flour, baking powder, spread, caster sugar, eggs, and milk; beat until smooth.
- Fold in coconut and lemon zest.
- Bake for 1 hour to 1 hour 15 minutes until golden.
- Mix lemon juice and granulated sugar.
- Prick the hot cake and pour over the glaze.
- Cool completely in the tin before slicing.
Notes
- Tin Size: If using a 1lb loaf tin, halve the ingredient quantities and bake for 45-50 minutes.
- Sugar: Do not heat the glaze; it should be cold juice mixed with sugar to ensure the crunch remains.
Mary Berry Lemon and Coconut Cake Recipe
