Today, we’re making a special cake that will sweeten your day – Mary Berry Coconut Cake Recipe. This recipe delivers a cake that’s light, fluffy, and packed with tropical coconut flavor. Whether you’re a beginner or a baking enthusiast, this guide is perfect for crafting a delightful dessert that will impress your guests and satisfy your sweet tooth.
Table of Contents
- What is Mary Berry’s Coconut Cake?
- Ingredients You’ll Need
- Equipment Checklist
- Step 1: Preparing the Coconut Cake Batter
- Step 2: Baking the Cake
- Step 3: Making the Coconut Frosting
- Step 4: Assembling the Cake
- Tips for Baking the Perfect Coconut Cake
- Frequently Asked Questions
- Final Thoughts
1. What is Mary Berry’s Coconut Cake?
Mary Berry Coconut Cake recipe is a classic British dessert known for its moist, tender crumb and rich coconut flavour. This cake combines simplicity and sophistication, making it ideal for birthdays, tea parties, or any occasion where you want to impress.
Why You’ll Love This Recipe:
- Light and Fluffy: The cake is as light as a cloud, with every bite melting in your mouth.
- Full of Coconut Flavor: Coconut lovers will enjoy the burst of tropical flavor in each slice.
- Easy to Follow: Step-by-step instructions make it perfect for beginner bakers.
2. Ingredients You’ll Need
Here’s a quick table to organize all the ingredients you’ll need for the cake and the frosting:
| Cake Ingredients | Quantity | Frosting Ingredients | Quantity |
|---|---|---|---|
| Self-raising flour | 225g | Unsalted butter | 150g |
| Baking powder | 1 tsp | Icing sugar | 300g |
| Softened butter | 225g | Coconut cream | 3 tbsp |
| Caster sugar | 225g | Desiccated coconut | 50g |
| Eggs | 4 large | Vanilla extract | 1 tsp |
| Desiccated coconut | 100g | ||
| Coconut milk | 50ml |
3. Equipment Checklist
Before you start baking, make sure you have the following items:
- Two 8-inch round cake pans
- Electric mixer
- Mixing bowls
- Cooling rack
- Spatula and cake knife
4. Step 1: Preparing the Coconut Cake Batter
1. Preheat the Oven: Set your oven to 350°F (175°C) and grease the cake pans with butter or non-stick spray. Line the pan with parchment paper for easy removal.
2. Mix the Dry Ingredients:
- In a bowl, combine the flour and baking powder.
- Stir well to ensure even distribution.
3. Cream Butter and Sugar:
- Using an electric mixer, cream the softened butter and caster sugar until pale and fluffy.
4. Add Eggs One by One:
- Gradually add the eggs to the butter-sugar mixture, beating well after each addition. This will help incorporate more air and produce a light texture.
5. Fold in Dry Ingredients and Coconut Milk:
- Gently fold in the dry ingredients, alternating with the coconut milk. Be careful not to overmix to keep the batter airy.
6. Add Desiccated Coconut: Stir in the desiccated coconut to enhance the cake’s flavour.
5. Step 2: Baking the Cake
1. Divide the Batter: Evenly pour the batter into the prepared cake pans.
2. Bake: Place the pans in the oven and bake for 25-30 minutes or until a skewer inserted into the center comes out clean.
3. Cool the Cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
6. Step 3: Making the Coconut Frosting
While the cakes are cooling, you can prepare the frosting.
1. Beat the Butter: In a mixing bowl, beat the unsalted butter until it becomes soft and creamy.
2. Add Icing Sugar: Gradually add the icing sugar, one cup at a time, beating until smooth.
3. Incorporate Coconut Cream and Vanilla: Add the coconut cream and vanilla extract and beat until the frosting is fluffy and easy to spread.
4. Fold in Desiccated Coconut: To add more coconut flavor and texture, fold in 50g of desiccated coconut.
7. Step 4: Assembling the Cake
1. Level the Cake Layers: If necessary, use a cake knife to level the tops of your cakes for even stacking.
2. Spread the Frosting: Place the first cake layer on a serving plate and spread a generous amount of frosting on top.
3. Add the Second Layer: Place the second cake layer on top and press gently.
4. Frost the Outside: Spread the remaining frosting evenly over the top and sides of the cake.
5. Decorate: Sprinkle more desiccated coconut on top for a finished look.
8. Tips for Baking the Perfect Coconut Cake
- Measure Accurately: For a perfect cake, use accurate measurements and level off your dry ingredients.
- Room Temperature Ingredients: Ensure all your ingredients, especially butter and eggs, are at room temperature for easy mixing.
- Don’t Overmix: Once you add the flour, gently fold it in to avoid losing the air that gives the cake its light texture.
- Cool Completely: Make sure the cakes are completely cool before frosting to prevent the icing from melting.
9. Frequently Asked Questions
Q1: Can I Make This Cake Ahead of Time?
Yes, you can bake the cakes a day in advance and store them in an airtight container. Frost the cake on the day you plan to serve it for the freshest taste.
Q2: Can I Use Fresh Coconut Instead of Desiccated Coconut?
While fresh coconut can be used, desiccated coconut is recommended for the texture and consistency of this recipe.
Q3: How Long Can I Store This Cake?
This coconut cake can be stored in an airtight container in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best texture.
10. Final Thoughts
Mary Berry Coconut Cake recipe is a must-try for anyone who loves the delicate and rich flavor of coconut. This cake promises to deliver a burst of flavor and a texture that melts in your mouth. With this step-by-step guide, you can recreate this classic dessert with ease, making it a delightful centerpiece for any occasion.
Key Takeaways:
- Light, fluffy texture
- Rich, coconut flavor in every bite
- Easy-to-follow recipe for beginners
Enjoy baking, and happy indulging in this delightful treat!
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