Mary Berry Coconut Cake Recipe: Simple, Moist, and Delicious

If you’re in search of a delightful dessert that captures the essence of tropical bliss, look no further than this Mary Berry coconut cake recipe. Whether you’re a coconut lover or just curious, this cake is sure to change your mind about coconut desserts. With its soft texture and rich flavor, it’s a treat you won’t want to miss!

🍰 Prepping for Perfection

To kick things off, preheat your oven to 160°C (320°F) with the fan on. Prepare two 8-inch cake tins by greasing and lining the bottoms with baking paper. This step is crucial, as the cake tends to stick. For this recipe, you’ll need to gather your dry ingredients:

• 2¼ cups all-purpose flour
• ¼ cup cornstarch
• 1 tablespoon baking powder
• ½ teaspoon salt

Mix these dry ingredients together in a small bowl and set aside.

🥄 Mixing the Batter

In a large bowl, combine:

• ½ cup (113 grams) unsalted butter
• 5 tablespoons unflavored vegetable oil
• 1⅔ cups white granulated sugar

Using a hand or stand mixer, cream these ingredients together for about two minutes until they are lighter in color. Next, add in three large eggs, mixing well between each addition. Follow this with:

• 1½ teaspoons vanilla extract
• 1 teaspoon coconut essence (or ½ teaspoon almond extract if you can’t find coconut essence)
• ½ cup coconut milk

Mix until well combined. Now, it’s time to fold in the dry ingredients. Start by adding half of the dry mix, followed by ¾ cup of coconut milk, and then the remaining dry ingredients. Finally, gently fold in 1 cup of shredded coconut.

⏲️ Baking the Cake

Once your batter is ready, evenly distribute it into the prepared cake tins. Give the tins a light bang to release any air bubbles. Bake in the oven for about 33 minutes, or until a toothpick comes out clean.

Once done, allow the cakes to cool in the tins for 20 minutes before running a knife around the edges to release them onto a wire rack to cool completely.

🍦 Crafting the Coconut Cream Cheese Frosting

While the cake layers cool, let’s whip up an incredibly delicious coconut cream cheese frosting. In a large bowl, combine:

• 1 cup (225 grams) unsalted butter
• 4½ cups icing sugar
• 1½ cups cold cream cheese (firm type)
• 1½ teaspoons vanilla extract
• 1 teaspoon coconut essence (or ½ teaspoon almond extract)

Mix these ingredients together until well combined, ensuring not to over mix.

🎂 Assembling Your Coconut Cake

Now comes the fun part: assembling the cake! Start by trimming off the caramelized edges of the cake layers for a cleaner look.

This step is optional but adds a nice touch. Place a generous amount of frosting on top of the first layer and spread it out evenly. Place the second layer on top and cover the entire cake with frosting, smoothing it out with a cake scraper.

For the final touch, coat the outside of the cake with shredded coconut. This adds a delightful texture and enhances the coconut flavor.

😋 Enjoying Your Creation

Your coconut cake is now complete! This cake is incredibly soft, with a beautiful coconut flavor that shines through. The coconut cream cheese frosting is the icing on the cake, making it a perfect dessert for any occasion. Don’t be surprised if you find yourself going back for seconds!

Don’t forget to share your experience! If you try out this Mary Berry coconut cake recipe, leave a review on the blog. Your feedback helps reach more cake lovers like you!

FAQs

What frosting goes well with Mary Berry’s Coconut Sponge Cake?

Mary Berry’s Coconut Sponge Cake pairs beautifully with a variety of frostings. One of the most popular choices is a light and fluffy cream cheese frosting, which adds a tangy contrast to the sweetness of the cake.

A simple whipped cream topping, perhaps enhanced with a hint of vanilla or coconut extract, can also complement the flavors nicely.

For a more tropical twist, consider a coconut buttercream frosting made with coconut milk and shredded coconut for added texture. Alternatively, a lemon buttercream can provide a refreshing zing that balances the richness of the coconut.

If you’re looking for something simpler, a dusting of icing sugar or a drizzle of a coconut glaze can add just the right finishing touch without overwhelming the delicate flavor of the sponge. Ultimately, the choice will depend on your personal taste and the occasion! 

How should I store leftover Mary Berry Coconut Cake to keep it fresh?

To keep your leftover Mary Berry Coconut Cake fresh, follow these storage tips:

• **Cool the Cake Completely**: Before storing, ensure that the cake has cooled completely to avoid moisture buildup inside the storage container.
• **Wrap it Properly**: If the cake is whole, wrap it tightly in plastic wrap or aluminum foil. If you have cut pieces, you can wrap each piece individually to maintain freshness.
• **Use an Airtight Container**: Place the wrapped cake in an airtight container. This will help protect it from air exposure and prevent it from drying out.
• **Store in a Cool, Dry Place**: Keep the cake at room temperature if you plan to consume it within a few days. If you need to store it for a longer period, consider refrigerating it.
• **Refrigeration**: If you choose to refrigerate the cake, it can last for about a week. However, be mindful that refrigeration may alter the texture slightly.
• **Freezing for Long-Term Storage**: For longer storage, you can freeze the cake. Wrap it well in plastic wrap, then in foil, and place it in a freezer-safe bag or container. It can be frozen for up to three months. When ready to enjoy, thaw it in the refrigerator overnight or at room temperature.
  By following these steps, you can ensure that your leftover Mary Berry Coconut Cake stays fresh and delicious for as long as possible!

Can I make Mary Berry’s Coconut Cake gluten-free?

Yes, you can make Mary Berry’s Coconut Cake gluten-free by substituting the regular flour with a gluten-free flour blend.

Look for a high-quality gluten-free all-purpose flour that contains a mix of rice flour, potato starch, and tapioca flour for the best results. Additionally, you may want to add a binding agent, such as xanthan gum, if it’s not already included in your gluten-free flour blend. 

When making the substitution, keep the following tips in mind:
1. **Measure Carefully**: Gluten-free flour can behave differently than regular flour, so it’s important to measure accurately.
2. **Adjust Liquid**: You may need to adjust the liquid content slightly, as gluten-free flours can absorb moisture differently.
3. **Check Other Ingredients**: Ensure that all other ingredients (like baking powder and desiccated coconut) are gluten-free as well.
4. **Baking Time**: The baking time may vary slightly, so keep an eye on the cake as it bakes.
With these adjustments, you should be able to enjoy a delicious gluten-free version of Mary Berry’s Coconut Cake! 

Can I freeze Mary Berry’s Coconut Sponge Cake?

Yes, you can freeze Mary Berry’s Coconut Sponge Cake! To do so, make sure the cake is completely cooled before wrapping it.

You can wrap individual slices or the whole cake in plastic wrap, followed by aluminum foil to protect it from freezer burn. Alternatively, you can place it in an airtight container.

The cake can be stored in the freezer for up to three months. When you’re ready to enjoy it, simply thaw it in the fridge overnight or at room temperature for a few hours.

If desired, you can refresh the cake by lightly toasting it in the oven or adding a sprinkle of fresh coconut on top before serving. Enjoy!