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.