Mary Berry Lime And Coconut Cake Recipe

The Mary Berry Lime and Coconut Cake is a zesty, tropical-inspired dessert that combines the bright flavor of lime with the richness of coconut. This delightful cake offers a refreshing, light taste, with a moist, tender crumb and a lovely citrus glaze on top. It’s perfect for spring or summer gatherings, afternoon tea, or any occasion when you want a vibrant and flavorful cake.

What is Mary Berry Lime and Coconut Cake?

Mary Berry’s Lime and Coconut Cake is a moist, flavorful cake made with lime zest and coconut, providing a perfect balance of tartness and sweetness. The cake is often topped with a lime glaze or icing, which enhances its citrusy flavor. The coconut adds a subtle richness and texture, making it a light yet indulgent treat. It’s a simple cake to prepare but delivers a wonderful burst of tropical flavors in every bite.

Other Popular Recipes

• Mary Berry Boiled Orange Cake
• Mary Berry Parkin
• Mary Berry Coconut and Raspberry Cake
• Mary Berry Oatmeal Parkin

Why You Should Try This Recipe

• Refreshing flavor: The combination of lime and coconut brings a tropical, zesty twist to traditional cakes.
• The perfect balance of sweet and tangy: Lime adds brightness, while coconut provides a natural sweetness and richness.
• Easy to make: This recipe requires no complex techniques, making it great for bakers of all levels.
• Great for any occasion: It’s ideal for afternoon tea, summer picnics, or as a refreshing dessert for gatherings.
• Gluten-free variation: It’s easy to make a gluten-free version using simple substitutions.

Ingredients Needed to Make Mary Berry Lime and Coconut Cake

Here’s what you’ll need to bake this delightful cake:

• Self-raising flour (225g): Provides structure and lightness to the cake.
• Butter (225g, softened): Adds richness and moisture to the cake.
• Caster sugar (225g): Sweetens the cake and balances the lime’s tartness.
• Eggs (4 large): Helps bind the ingredients and adds lightness.
• Desiccated coconut (100g): Adds texture and a mild coconut flavor.
• Lime zest (from 2 limes): Provides a bright, zesty flavor throughout the cake.
• Baking powder (1 tsp): Ensures the cake rises properly.
• Milk (2 tbsp): Helps create a smooth batter.
• Lime juice (from 2 limes): For the zesty glaze on top.

For the Lime Glaze:

• Icing sugar (150g): For sweetness and to create the glaze.
• Lime juice (from 2 limes): Mixed with icing sugar to make a tangy glaze.

Instructions to Make Mary Berry Lime and Coconut 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 a loaf tin or round 8-inch cake tin with parchment paper.

Step 2: Cream the Butter and Sugar

• In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy.
• This step helps incorporate air into the mixture, creating a lighter cake texture.

Step 3: Add the Eggs and Lime Zest

• Gradually add the eggs, one at a time, beating well after each addition.
• Stir in the zest from two limes to infuse the batter with a bright citrus flavor.

Step 4: Add the Dry Ingredients

• In a separate bowl, sift together the self-raising flour and baking powder.
• Gently fold the dry ingredients into the butter and egg mixture using a spatula, being careful not to overmix.

Step 5: Add the Coconut and Milk

• Fold in the desiccated coconut to add texture and a subtle coconut flavor.
• Stir in 2 tablespoons of milk to loosen the batter and ensure a smooth consistency.

Step 6: Bake the Cake

• Pour the batter into the prepared tin, spreading it evenly.
• Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean.
• If the top is browning too quickly, cover it loosely with foil halfway through baking.

Step 7: Prepare the Lime Glaze

• While the cake is baking, mix the icing sugar and lime juice in a bowl until smooth to create the glaze.
• Set aside until the cake is ready.

Step 8: Cool and Glaze the Cake

• Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack.
• While the cake is still warm, drizzle the lime glaze over the top, letting it soak in and set slightly.
• Once cooled, the cake is ready to serve.

What Goes Well with Mary Berry Lime and Coconut Cake?

• Whipped cream: A light dollop of whipped cream balances the zesty lime flavor.
• Greek yogurt: For a tangy, creamy contrast to the sweet and citrusy cake.
• Vanilla ice cream: A cooling complement to the tropical flavors of the cake.
• Fresh berries: Add fresh raspberries or strawberries for a bright pop of color and flavor.
• Coconut cream: Serve with a spoonful of coconut cream for a decadent twist.

Expert Tips for Making the Best Mary Berry Lime and Coconut Cake

• Don’t overmix: Fold the ingredients gently to keep the cake light and fluffy.
• Use fresh limes: Freshly squeezed lime juice and zest give the best flavor, so avoid bottled lime juice.
• Check for doneness: Start checking the cake at the 45-minute mark by inserting a skewer into the center. If it comes out clean, the cake is done.
• Allow the glaze to soak: Pour the glaze over the warm cake so it absorbs into the crumb, creating a moist and flavorful topping.

Easy Variations of Mary Berry Lime and Coconut Cake

• Coconut lime drizzle cake: Increase the amount of lime juice and zest in both the cake and glaze for an extra zesty punch.
• Gluten-free version: Swap the self-raising flour with a gluten-free flour blend and ensure the baking powder is gluten-free.
• Lemon and coconut cake: Replace the lime zest and juice with lemon for a slightly different citrus flavor.
• Coconut frosting: Add a thick layer of coconut-flavored buttercream on top for a richer, indulgent finish.
• Add nuts: Fold in chopped almonds or pistachios for added texture and flavor.

Best Practices to Store Mary Berry Lime and Coconut Cake

• Wrap tightly: Once cooled, wrap the cake in plastic wrap or store it in an airtight container to retain moisture.
• Store at room temperature: The cake can be stored at room temperature for up to 3 days.
• Refrigerate for longer storage: If you want to store the cake longer, refrigerate it for up to 1 week. Bring it to room temperature before serving.

Best Practices to Reheat Mary Berry Lime and Coconut Cake

• Microwave: For individual slices, reheat in the microwave for 10-15 seconds for a warm, moist slice.
• Oven: To reheat larger portions, wrap the cake in foil and warm in a low oven at 150°C (300°F) for about 10 minutes.

How Can I Make Mary Berry Lime and Coconut Cake Healthier?

• Reduce the sugar: Cut back on the sugar or use a natural sweetener like honey or maple syrup.
• Use wholemeal flour: Replace part of the self-raising flour with wholemeal flour for added fiber.
• Substitute butter: Replace half of the butter with Greek yogurt to lower the fat content.
• Add seeds: Incorporate chia seeds or flaxseeds into the batter for a nutritional boost.

Nutrition Value (per serving):

• Calories: 340
• Fat: 18g
• Carbohydrates: 40g
• Protein: 5g
• Fiber: 3g

FAQs

Can I make Mary Berry Lime and Coconut Cake gluten-free?

Yes, you can make this cake gluten-free by substituting the self-raising flour with a gluten-free flour blend. Make sure to also use gluten-free baking powder to ensure the cake rises properly.

How long does lime and coconut cake last?

Lime and coconut cake can last up to 3 days when stored at room temperature in an airtight container. For longer storage, refrigerate the cake for up to 1 week and bring it to room temperature before serving.

Can I freeze lime and coconut cake?

Yes, lime and coconut cake freezes well. Wrap the cooled cake tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature before serving.

What can I use instead of desiccated coconut in lime and coconut cake?

If you don’t have desiccated coconut, you can use shredded coconut or sweetened coconut flakes, but keep in mind that sweetened coconut will add extra sweetness to the cake.

Final Words

The Mary Berry Lime and Coconut Cake is a light, refreshing dessert that combines the zing of lime with the creamy richness of coconut. With its simple preparation and irresistible tropical flavor, it’s perfect for summer gatherings or as a sweet treat for any occasion. Serve it with whipped cream, yogurt, or on its own for a cake that’s sure to delight!

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