This Mary Berry Lime and Coconut Cake Recipe is a zesty and tropical recipe, which features crunchy desiccated coconut and refreshing fresh lime juice. It’s a classic British tea loaf, ready in about 1 hour and 15 minutes.
Mary Berry Lime 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 limes
For the Glaze:
- Juice of 2 limes
- 4 oz (100g) granulated sugar (for crunch) or caster sugar
How To Make Mary Berry Lime and Coconut Cake Recipe
- Prep 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 the base and sides with non-stick baking parchment.
- The All-in-One Mix: 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 hand whisk, beat the ingredients together for about 1 minute until the batter is smooth and combined. Be careful not to over-beat.
- Add texture and zest: Add the desiccated coconut and the finely grated zest of 2 limes to the bowl. Gently fold these ingredients into the batter using a large metal spoon or spatula until evenly distributed.
- Bake the loaf: Spoon the batter into the prepared loaf tin and level the surface. Bake in the center of the preheated oven for 1 hour to 1 hour and 15 minutes. The cake is ready when it has risen, is golden brown, and a skewer inserted into the center comes out clean.
- Glaze immediately: While the cake is baking, mix the lime juice and the 100g of sugar in a small bowl. As soon as you take the cake out of the oven (while it is still piping hot), pour the glaze evenly over the top. The juice will soak into the sponge to keep it moist, while the sugar will sit on top to create a crisp crust.
- Cool: Leave the cake to cool completely in the tin. If you try to remove it while warm, it may crumble due to the moisture from the glaze.
Recipe Tips
- Baking Spread is Best: Mary Berry specifically recommends using baking spread (like Stork) straight from the fridge for this type of all-in-one cake. It contains emulsifiers that help create a lighter, fluffier sponge than butter.
- The “Crunch”: For the glaze, using granulated sugar instead of caster sugar provides a better “crunch” texture on top of the moist cake.
- Don’t open the oven early: Loaf cakes take time to bake through the center. Avoid opening the oven door before the 50-minute mark to prevent the cake from sinking.
- Desiccated Coconut: Ensure you use desiccated coconut (fine, dry shreds), not coconut flour or large coconut flakes, to ensure the batter consistency is correct.
What To Serve With Mary Berry Lime and Coconut Cake
This loaf is perfect for “elevenses” or afternoon tea.
- A pot of Earl Grey tea (the citrus notes complement the lime)
- Iced coffee
- Fresh raspberries or a fruit salad
- A dollop of Greek yogurt
How To Store Mary Berry Lime and Coconut Cake Recipe
- Room Temperature: Store the cooled cake in an airtight tin or container. It keeps incredibly well for up to 5 days. The lime syrup helps preserve the moisture, and the flavor often improves after 24 hours.
- Freeze: Wrap the cake (without the parchment paper) in foil and place it in a freezer bag. Freeze for up to 3 months. Thaw at room temperature.
Mary Berry Lime and Coconut Cake Recipe Nutrition Facts
- Calories: 340
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 70mg
- Sodium: 220mg
- Total Carbohydrates: 42g
- Dietary Fiber: 2g
- Sugar: 26g
- Protein: 5g
Nutrition information is estimated per slice based on 10 servings.
FAQs
Can I make this in a round tin?
Yes. You can use an 8-inch (20cm) round cake tin. The baking time will be shorter, likely around 35-45 minutes. Check with a skewer.
My cake is browning too fast, what do I do?
If the top is dark golden but the center is still raw (wobbly), cover the tin loosely with a piece of aluminum foil for the remaining baking time to protect the top from burning.
Can I use lemons instead?
Absolutely. Swap the lime zest and juice for lemon to make a classic Lemon and Coconut drizzle cake.
Try More Recipes:
- Mary Berry Apple and Lemon Curd Cake Recipe
- Mary Berry Apple and Walnut Cake Recipe
- Mary Berry Bramley Apple Cake Recipe
Mary Berry Lime and Coconut Cake Recipe
Description
A zesty and moist British tea loaf featuring the classic “all-in-one” method, packed with desiccated coconut and soaked in a sharp lime sugar syrup.
Ingredients
Instructions
- Preheat oven to 160°C (320°F). Grease and line a 2lb loaf tin.
- Beat flour, baking powder, spread, caster sugar, eggs, and milk until smooth (1 min).
- Fold in coconut and lime zest.
- Pour into tin and bake for 60-75 minutes until golden and firm.
- Mix lime juice and granulated sugar.
- Pour glaze over the hot cake immediately after baking.
- Cool completely in the tin.
Notes
- Storage: This cake is famous for keeping well; it is arguably better on day 2 or 3.
- Testing: Using a skewer is essential; the high sugar/fruit content can make it tricky to judge by eye.
Mary Berry Lime and Coconut Cake Recipe
