Whip Up a Tropical Delight with Mary Berry’s Coconut Cake Recipe

Introduction

Mary Berry’s Coconut Cake recipe is a delightful tropical treat that brings the flavors of the islands to your home. This easy-to-follow recipe blends the richness of coconut with a moist and tender cake, creating a perfect dessert for any occasion. Whether you’re hosting a gathering or simply craving something sweet, this coconut cake will surely impress your guests and tantalize your taste buds. Here’s how you can whip up this delectable creation in your own kitchen.

Ingredients

To prepare Mary Berry’s Coconut Cake, you’ll need the following ingredients:

– 200g (7oz) softened butter
– 200g (7oz) caster sugar
– 200g (7oz) self-raising flour
– 1 tsp baking powder
– 4 eggs
– 50g (1¾oz) desiccated coconut
– 3 tbsp milk
– For the icing/frosting:
– 175g (6oz) softened butter
– 350g (12oz) icing sugar
– 1-2 tbsp milk
– 50g (1¾oz) desiccated coconut, to decorate

These simple ingredients come together to create a cake bursting with coconut flavor and a luscious, creamy frosting that perfectly complements the sponge.

Directions

1. Preheat the oven to 180°C/160°C Fan/Gas 4.
2. Grease and line the base of two 20cm (8in) sandwich tins with baking parchment.
3. In a large bowl, beat all the cake ingredients together until combined.
4. Divide the mixture evenly between the tins and level the tops.
5. Bake in the preheated oven for about 25 minutes or until well risen, lightly golden, and shrinking away from the sides of the tin.
6. Turn the cakes out onto a wire rack, peel off the parchment, and leave to cool.
7. For the icing, beat together the butter, icing sugar, and milk until smooth.
8. Spread half the icing on one cake, sit the other cake on top, and spread the remaining icing on top of that.
9. Sprinkle with desiccated coconut and press it onto the sides of the cake.

This straightforward process results in a beautifully layered and decorated coconut cake that’s guaranteed to impress your friends and family.

FAQ

What’s the best way to store Mary Berry’s Coconut Cake?
Once the cake is iced, store it in an airtight container and consume within 3-4 days. It’s best stored in a cool place, out of direct sunlight.

Can I use fresh coconut instead of desiccated coconut?
While desiccated coconut is the recommended ingredient for this recipe, you can use freshly grated coconut as well. Just keep in mind that the texture and moisture content may differ, so adjust the proportions accordingly.

Can I make this cake in advance?
Yes, this coconut cake can be made in advance. You can bake the sponges ahead of time and freeze them (without icing). Simply thaw the sponges and add the icing when you’re ready to serve.

Can I make this cake without eggs for a vegan version?
For a vegan version of Mary Berry’s Coconut Cake, consider using an egg substitute such as mashed banana, applesauce, or a commercial egg replacer. Additionally, you can use dairy-free alternatives for butter and milk in the recipe.

What are some serving suggestions for this coconut cake?
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. You can also garnish each slice with fresh berries or a sprinkle of additional desiccated coconut for a beautiful presentation.

In conclusion, Mary Berry’s Coconut Cake is a delightful dessert that’s simple to make and offers a taste of the tropics. With its moist sponge and creamy coconut frosting, this cake is a crowd-pleaser that’s sure to become a favorite in your baking repertoire. Enjoy!