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Mary Berry Coconut Cake Recipe

Mary Berry Coconut Cake Recipe
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Mary Berry Coconut Cake is a classic British dessert featuring a light and fluffy sponge cake infused with coconut. The cake is often topped with a coconut-flavored frosting and an extra sprinkle of desiccated coconut, making it a treat for those who enjoy the tropical taste of coconut.

Ingredients

Scale

For the Cake:

  • 225g (8 oz) self-raising flour: Provides structure and lift to the cake.
  • 225g (8 oz) caster sugar: Sweetens the cake and creates a tender crumb.
  • 225g (8 oz) unsalted butter, softened: Adds richness and moisture to the cake.
  • 4 large eggs: Bind the ingredients together and help the cake rise.
  • 50g (1.8 oz) desiccated coconut: Infuse the cake with coconut flavor.
  • 2 tsp baking powder: Ensures the cake rises well.
  • 150ml (5 fl oz) coconut milk: Adds moisture and enhances the coconut flavor.
  • 1 tsp vanilla extract: Adds a subtle vanilla flavor that complements the coconut.

For the Frosting:

  • 200g (7 oz) cream cheese, softened: Creates a rich and creamy frosting.
  • 100g (3.5 oz) unsalted butter, softened: Adds richness to the frosting.
  • 300g (10.5 oz) icing sugar, sifted: Sweetens the frosting and adds thickness.
  • 2 tbsp coconut milk: Adds coconut flavor and helps achieve the desired consistency.
  • 50g (1.8 oz) desiccated coconut: For sprinkling on top of the frosted cake.

Instructions

For the Cake:

  1. Preheat the Oven: Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake tins with parchment paper.
  2. Mix the Cake Batter: In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  3. Combine Dry Ingredients: Sift the self-raising flour and baking powder together, then fold into the wet mixture until fully combined.
  4. Add Coconut and Milk: Stir in the desiccated coconut and coconut milk until the batter is smooth and well-mixed.
  5. Divide the Batter: Divide the cake batter evenly between the two prepared cake tins, smoothing the tops with a spatula.
  6. Bake the Cakes: Place the cake tins in the preheated oven and bake for 25-30 minutes, or until the cakes are golden brown and a skewer inserted into the center comes out clean.
  7. Cool the Cakes: Allow the cakes to cool in the tins for 10 minutes, then turn them out onto a cooling rack to cool completely.

For the Frosting:

  1. Make the Frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted icing sugar, mixing until well combined. Stir in the coconut milk to achieve a smooth, spreadable consistency.
  2. Frost the Cake: Once the cakes are completely cool, place one cake layer on a serving plate and spread a layer of frosting on top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
  3. Add the Coconut Topping: Sprinkle the desiccated coconut over the top of the frosted cake, pressing it gently into the frosting to help it adhere.

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