Print

Mary Berry Coconut and Raspberry Cake

Mary Berry Coconut and Raspberry Cake
Print Recipe

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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-coconut-and-raspberry-cake/