The Mary Berry Coconut and Raspberry Cake is a deliciously light, moist cake featuring a blend of sweet coconut and tart raspberries. It’s an ideal dessert for afternoon tea or as a centerpiece for gatherings, with its lovely contrast of textures and flavors. This easy-to-make cake offers a fresh twist on classic flavors, with coconut adding richness and raspberries lending a tangy burst in every bite.
What is Mary Berry Coconut and Raspberry Cake?
Mary Berry’s Coconut and Raspberry Cake combines the tropical flavor of coconut with the sweetness of raspberries, creating a perfectly balanced dessert. This cake is known for its moist, tender crumb, complemented by the texture of desiccated coconut and the brightness of fresh raspberries. It’s often finished with a dusting of icing sugar or a drizzle of icing, making it both elegant and simple.
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Why You Should Try This Recipe
- Simple and flavorful: The combination of coconut and raspberry provides a delicious blend of sweet and tart.
- Moist and tender crumb: Coconut in the batter keeps the cake moist, while raspberries add bursts of flavor.
- Perfect for any occasion: This cake works well for afternoon tea, birthdays, or special gatherings.
- Easy to make: Straightforward steps and ingredients make this an accessible recipe for any skill level.
- Customizable: You can easily swap out the raspberries for other berries or add a coconut glaze for extra flavor.
Ingredients Needed to Make Mary Berry Coconut and Raspberry Cake
Here’s what you’ll need to bake this light and flavorful cake:
- Butter (175g, softened): Adds richness and moisture to the cake.
- Caster sugar (175g): Sweetens the cake and balances the tartness of the raspberries.
- Eggs (3 large): Binds the ingredients and adds lightness.
- Self-raising flour (175g): Provides structure and a light crumb.
- Baking powder (1 tsp): Helps the cake rise and stay fluffy.
- Desiccated coconut (50g): Adds texture and flavor.
- Milk (2 tbsp): Loosens the batter for a smooth consistency.
- Fresh raspberries (150g): Add a tart, juicy element to the cake.
For the Topping (Optional):
- Icing sugar (for dusting) or coconut icing for a light glaze.
Equipment Needed
- Mixing bowl: For combining the ingredients.
- Whisk or hand mixer: To cream the butter and sugar.
- Spatula: For folding in the dry ingredients.
- Round cake tin (8-inch): Greased and lined with parchment paper.
- Wire rack: For cooling the cake after baking.
Instructions to Make Mary Berry Coconut and Raspberry Cake
Step 1: Preheat the Oven and Prepare the Tin
- Preheat your oven to 180°C (350°F) or 160°C (fan).
- Grease and line an 8-inch round cake tin with parchment paper.
Step 2: Cream the Butter and Sugar
- In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
- This step helps to incorporate air, creating a lighter cake texture.
Step 3: Add the Eggs
- Add the eggs one at a time, beating well after each addition. This helps bind the ingredients and adds richness.
Step 4: Fold in the Dry Ingredients
- In a separate bowl, sift together the self-raising flour and baking powder.
- Gradually fold the flour mixture into the wet ingredients until just combined, being careful not to overmix.
Step 5: Add the Coconut and Milk
- Gently fold in the desiccated coconut, which adds a subtle coconut flavor and moisture.
- Stir in the milk to loosen the batter, creating a smooth consistency.
Step 6: Add the Raspberries
- Carefully fold in the raspberries, ensuring they are evenly distributed without breaking them up too much.
Step 7: Bake the Cake
- Pour the batter into the prepared cake tin, smoothing the top with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean.
- If the top starts browning too quickly, cover loosely with foil halfway through baking.
Step 8: Cool and Add Toppings
- Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, dust with icing sugar or drizzle with a light coconut glaze if desired.
What Goes Well with Mary Berry Coconut and Raspberry Cake?
- Whipped cream: Lightly whipped cream adds a soft, creamy contrast.
- Greek yogurt: A tangy addition that pairs well with the raspberry flavor.
- Fresh berries: Serve with fresh raspberries or strawberries for a pop of color and flavor.
- Vanilla ice cream: A scoop of vanilla ice cream balances the tartness of the raspberries.
- Coconut flakes: Sprinkle toasted coconut flakes on top for added texture.
Expert Tips for Making the Best Mary Berry Coconut and Raspberry Cake
- Use fresh raspberries: Fresh raspberries work best in this recipe as they hold their shape during baking and add a juicy burst.
- Avoid overmixing: Fold the ingredients gently to keep the cake light and airy.
- Check for doneness: Insert a skewer into the center after 40 minutes; if it comes out clean, the cake is done.
- Allow the cake to cool: Cooling fully before slicing ensures the cake holds together and has a perfect texture.
Easy Variations of Mary Berry Coconut and Raspberry Cake
- Swap berries: Try strawberries, blueberries, or blackberries in place of raspberries for a new twist.
- Lemon zest: Add a teaspoon of lemon zest to the batter for a hint of citrus flavor.
- Coconut glaze: Combine powdered sugar and coconut milk to make a coconut glaze for extra coconut flavor.
- Add white chocolate chips: Fold in a handful of white chocolate chips for a sweeter variation.
- Gluten-free version: Substitute the self-raising flour with a gluten-free flour blend.
Best Practices to Store Mary Berry Coconut and Raspberry Cake
- Airtight container: Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate for longer storage: To keep it fresh longer, refrigerate the cake for up to 1 week. Bring to room temperature before serving.
- Freeze for up to 3 months: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before enjoying.
Best Practices to Reheat Mary Berry Coconut and Raspberry Cake
- Microwave: For a quick warm-up, microwave individual slices for 10-15 seconds.
- Oven: Reheat larger portions in a low oven at 150°C (300°F) for about 10 minutes.
How Can I Make Mary Berry Coconut and Raspberry Cake Healthier?
- Reduce the sugar: Use a natural sweetener like honey or cut back on the amount of caster sugar.
- Wholemeal flour: Substitute part of the self-raising flour with wholemeal flour for added fiber.
- Add seeds: Incorporate chia or flaxseeds into the batter for an extra nutritional boost.
- Use coconut oil: Substitute half of the butter with coconut oil for a hint of extra coconut flavor and healthy fats.
Nutrition Value (per serving):
- Calories: 300
- Fat: 15g
- Carbohydrates: 35g
- Protein: 4g
- Fiber: 2g
FAQs
Can I use frozen raspberries in Mary Berry Coconut and Raspberry Cake?
Yes, you can use frozen raspberries but don’t thaw them before adding to the batter. This helps prevent the berries from releasing too much moisture and keeps the cake from becoming soggy.
How do I store Mary Berry Coconut and Raspberry Cake?
Store the cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to 1 week and bring it to room temperature before serving.
Can I make this cake gluten-free?
Yes, you can make this cake gluten-free by substituting the self-raising flour with a gluten-free flour blend. Add a little extra baking powder to ensure the cake rises properly.
What can I use instead of fresh raspberries in this cake?
If you don’t have raspberries, you can use other berries like blueberries, strawberries, or blackberries. Just be aware that different berries may slightly alter the flavor and texture.
Final Words
The Mary Berry Coconut and Raspberry Cake is a delightful treat that combines the tropical sweetness of coconut with the tangy brightness of raspberries. Perfect for any occasion, this easy-to-make cake offers a moist, tender crumb and vibrant flavor that’s sure to impress.
Serve it with whipped cream or a dusting of icing sugar, and enjoy the wonderful flavors of this beautiful dessert!
More By British Baking Recipes
Print
Mary Berry Coconut and Raspberry Cake
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Coconut and Raspberry Cake combines the tropical flavor of coconut with the sweetness of raspberries, creating a perfectly balanced dessert. This cake is known for its moist, tender crumb, complemented by the texture of desiccated coconut and the brightness of fresh raspberries. It’s often finished with a dusting of icing sugar or a drizzle of icing, making it both elegant and simple.
Ingredients
Here’s what you’ll need to bake this light and flavorful cake:
- Butter (175g, softened): Adds richness and moisture to the cake.
- Caster sugar (175g): Sweetens the cake and balances the tartness of the raspberries.
- Eggs (3 large): Binds the ingredients and adds lightness.
- Self-raising flour (175g): Provides structure and a light crumb.
- Baking powder (1 tsp): Helps the cake rise and stay fluffy.
- Desiccated coconut (50g): Adds texture and flavor.
- Milk (2 tbsp): Loosens the batter for a smooth consistency.
- Fresh raspberries (150g): Add a tart, juicy element to the cake.
For the Topping (Optional):
- Icing sugar (for dusting) or coconut icing for a light glaze.
Instructions
Step 1: Preheat the Oven and Prepare the Tin
- Preheat your oven to 180°C (350°F) or 160°C (fan).
- Grease and line an 8-inch round cake tin with parchment paper.
Step 2: Cream the Butter and Sugar
- In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
- This step helps to incorporate air, creating a lighter cake texture.
Step 3: Add the Eggs
- Add the eggs one at a time, beating well after each addition. This helps bind the ingredients and adds richness.
Step 4: Fold in the Dry Ingredients
- In a separate bowl, sift together the self-raising flour and baking powder.
- Gradually fold the flour mixture into the wet ingredients until just combined, being careful not to overmix.
Step 5: Add the Coconut and Milk
- Gently fold in the desiccated coconut, which adds a subtle coconut flavor and moisture.
- Stir in the milk to loosen the batter, creating a smooth consistency.
Step 6: Add the Raspberries
- Carefully fold in the raspberries, ensuring they are evenly distributed without breaking them up too much.
Step 7: Bake the Cake
- Pour the batter into the prepared cake tin, smoothing the top with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean.
- If the top starts browning too quickly, cover loosely with foil halfway through baking.
Step 8: Cool and Add Toppings
- Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, dust with icing sugar or drizzle with a light coconut glaze if desired.
