Mary Berry, the renowned British baker and television presenter, is known for her delicious and easy-to-follow recipes. One of her most popular recipes is the Mary Berry coconut cake, which is a perfect combination of moist sponge cake and sweet coconut flavor. This cake recipe has become a fan favorite and is loved by many around the world.
The Mary Berry coconut cake recipe is a simple recipe that can be made by anyone, regardless of their baking experience. The recipe calls for basic ingredients such as flour, sugar, eggs, and butter, along with desiccated coconut, which gives the cake its distinct flavor. The cake is then topped with a creamy coconut frosting, which adds an extra layer of sweetness to the already delicious cake.
This article will provide a step-by-step guide to making the Mary Berry coconut cake recipe, along with tips and tricks to ensure that the cake turns out perfectly every time. Whether you are a seasoned baker or just starting out, this recipe is sure to impress your friends and family. So, let’s get started and learn how to make this delicious cake!
Check out also the Coronation Chicken Recipe by Mary Berry
Table of Contents
Recipe Overview
Ingredients
Mary Berry’s coconut cake recipe requires the following ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 175g |
| Caster sugar | 175g |
| Self-raising flour | 175g |
| Baking powder | 1 tsp |
| Desiccated coconut | 50g |
| Eggs | 3 |
| Milk | 2 tbsp |
Equipment Needed
To make Mary Berry’s coconut cake recipe, you will need the following equipment:
- 2 x 20cm (8in) sandwich tins
- Greaseproof paper
- Mixing bowl
- Electric hand mixer or stand mixer
- Measuring spoons
- Weighing scales
- Spatula
Mary Berry’s coconut cake recipe is easy to follow and requires only a few ingredients. The recipe requires the use of two 20cm (8in) sandwich tins, which are lined with greaseproof paper. The dry ingredients, including self-raising flour, baking powder, and desiccated coconut, are combined in a mixing bowl. In a separate bowl, the butter and caster sugar are creamed together using an electric hand mixer or stand mixer until light and fluffy. Eggs and milk are then added to the mixture, followed by the dry ingredients, and everything is mixed together until well combined. The mixture is then divided between the two sandwich tins and baked in the oven for 20-25 minutes until golden brown.
Preparation Guide
Ingredient Measurements
To make Mary Berry’s coconut cake recipe, the following ingredients are required:
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 200g |
| Caster sugar | 200g |
| Self-raising flour | 200g |
| Baking powder | 1 tsp |
| Desiccated coconut | 100g |
| Eggs | 4 |
| Milk | 2 tbsp |
Mixing Instructions
To begin, preheat the oven to 180°C/160°C fan/gas mark 4 and grease two 20cm sandwich tins with butter.
Next, in a large mixing bowl, cream together the butter and sugar until light and fluffy. Then, sift in the flour and baking powder and add the desiccated coconut, mixing until well combined.
In a separate bowl, whisk together the eggs and milk. Gradually add this mixture to the dry ingredients, beating well until the batter is smooth and evenly mixed.
Divide the batter evenly between the two prepared tins and smooth the surface with a spatula. Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the centre of each cake comes out clean.
Once cooked, remove the cakes from the oven and allow them to cool in the tins for 5 minutes before transferring them to a wire rack to cool completely.
This preparation guide will help you make a delicious coconut cake using Mary Berry’s recipe. By following the ingredient measurements and mixing instructions carefully, you can create a moist and flavourful cake that is perfect for any occasion.
Baking Process
Oven Preheating
Before starting the baking process, it is important to preheat the oven to the correct temperature. For Mary Berry’s coconut cake recipe, the oven should be preheated to 180°C/160°C fan/gas mark 4. It is recommended to use an oven thermometer to ensure the temperature is accurate.
Baking Time and Temperature
The baking time for Mary Berry’s coconut cake recipe is approximately 35-40 minutes. However, it is important to check the cake regularly after 30 minutes to avoid over-baking. To check if the cake is ready, insert a skewer into the center of the cake. If it comes out clean, the cake is ready.
It is important to note that baking times may vary depending on the type of oven being used. If the cake is not cooked after the recommended time, it may need to be left in the oven for a few more minutes.
Overall, following the correct baking process is crucial in achieving the perfect coconut cake. By preheating the oven to the correct temperature and checking the cake regularly, bakers can ensure that their cake is cooked to perfection.
Decoration and Presentation
Icing Preparation
To give Mary Berry’s Coconut Cake a professional finish, it is important to prepare the icing properly. The recipe calls for a simple icing made from icing sugar and water, but you can add a few drops of coconut essence to enhance the flavor. It is important to mix the icing thoroughly to ensure that it is smooth and free of lumps. You can also add a little more water or icing sugar to achieve the desired consistency.
To apply the icing, start from the center of the cake and work your way outwards using a palette knife or a spatula. You can also use a piping bag to create intricate designs. Make sure that the icing is evenly spread and covers the entire surface of the cake.
Garnishing Tips
To make the Coconut Cake look even more appealing, you can add some garnishes. One option is to sprinkle desiccated coconut on top of the icing, which will give the cake a lovely texture and flavor. You can also add some fresh fruit, such as raspberries or strawberries, for a pop of color and freshness.
Another option is to create a decorative pattern using sliced almonds or chocolate shavings. Simply sprinkle the toppings over the icing and use a fork or a toothpick to create a pattern. You can also use edible flowers or leaves to add a touch of elegance to the cake.
Remember to be creative with the garnishes and choose toppings that complement the flavor of the Coconut Cake. With a little bit of effort, you can transform a simple cake into a stunning centerpiece that is sure to impress your guests.
Serving and Storage
Cutting and Serving
Mary Berry’s Coconut Cake is a perfect dessert for any occasion. When it comes to serving, it is important to cut the cake properly to ensure that each slice is neat and even. It is recommended to use a sharp serrated knife to cut the cake into slices. To prevent the cake from crumbling, it is advisable to clean the knife between each cut.
Once the cake has been sliced, it can be served on a cake stand or a plate. To add a decorative touch, sprinkle some desiccated coconut on top of the cake. Mary Berry’s Coconut Cake is best served with a cup of tea or coffee.
Storing the Cake
Mary Berry’s Coconut Cake can be stored in an airtight container at room temperature for up to three days. If you want to store it for a longer period, it is recommended to freeze it. The cake can be frozen for up to three months.
Before freezing, wrap the cake tightly in cling film or aluminum foil. To prevent the cake from drying out, it is advisable to wrap it in two layers. When you are ready to serve the cake, remove it from the freezer and let it thaw at room temperature for a few hours.
It is important to note that once the cake has been frozen, the texture may change slightly. However, the taste will remain the same. Mary Berry’s Coconut Cake is a delicious dessert that can be enjoyed by all.
Give a try to the famous Mary Berry's Millionaire Shortbread Recipe
Frequently Asked Questions
What are the key ingredients for a Mary Berry coconut cake?
The key ingredients for a Mary Berry coconut cake include self-raising flour, baking powder, caster sugar, butter, eggs, coconut milk, desiccated coconut, and vanilla extract. These ingredients work together to create a delicious and moist coconut cake.
How can I ensure my coconut cake is moist and not dry?
To ensure your coconut cake is moist and not dry, make sure you do not overbake it. Check the cake with a toothpick or cake tester to see if it is fully cooked, but avoid leaving it in the oven for too long. Additionally, you can add a simple syrup made of sugar and water to the cake once it is out of the oven to add moisture.
Is it possible to substitute coconut oil in Mary Berry’s cake recipes?
Yes, it is possible to substitute coconut oil in Mary Berry’s cake recipes. However, keep in mind that coconut oil has a stronger flavor than butter, so it may alter the taste of the cake slightly. It is recommended to use refined coconut oil to avoid the coconut flavor overpowering the other ingredients.
What tips does Mary Berry offer for achieving a soft and fluffy texture in a coconut cake?
Mary Berry recommends using room temperature ingredients and creaming the butter and sugar together until light and fluffy. This creates air pockets in the batter, which helps the cake rise and become light and fluffy. Additionally, adding a small amount of baking powder to the flour can also help achieve a soft and fluffy texture.
Can I add raspberries to the coconut cake for extra flavor?
Yes, you can add raspberries to the coconut cake for extra flavor. However, keep in mind that adding too many raspberries can make the cake too moist and affect the texture. It is recommended to use fresh raspberries and gently fold them into the batter before baking.
How do I prevent my coconut cake from becoming too dense?
To prevent your coconut cake from becoming too dense, make sure you do not overmix the batter. Overmixing can cause the gluten in the flour to develop too much, resulting in a dense and tough cake. Additionally, using room temperature ingredients and folding in the flour gently can help prevent the cake from becoming too dense.