Mary Berry Coconut Loaf Cake Recipe

Name: Mary Berry Coconut Loaf Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 175g unsalted butter, softened; 175g caster sugar; 3 large eggs; 225g self-raising flour; 1 tsp baking powder; 100g desiccated coconut; 3 tbsp milk; 100g icing sugar; 2 tbsp water; 2 tbsp desiccated coconut, for topping; Butter and parchment for tin

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Mary Berry Coconut Loaf Cake is a soft, buttery everyday bake with a delicate crumb and a lovely coconut flavour running through every slice. Finished with a simple coconut topping, it is light, moist, and perfect with a cup of tea. This is an easy recipe that suits beginners and experienced bakers alike. From start to finish, it takes around 1 hour and 15 minutes including cooling time.

Ingredients

For the Coconut Loaf Cake

175g unsalted butter, softened
175g caster sugar
3 large eggs
225g self-raising flour
1 tsp baking powder
100g desiccated coconut
3 tbsp milk

For the Topping

100g icing sugar
2 tbsp water
2 tbsp desiccated coconut

How to Make Mary Berry Coconut Loaf Cake Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease a 2lb loaf tin and line the base with baking parchment.
Mix the butter and sugar: Beat the softened butter and caster sugar together until pale, fluffy, and creamy.
Add the eggs: Beat in the eggs one at a time, mixing well after each addition so the batter stays smooth.
Add dry ingredients: Fold in the self-raising flour, baking powder, and desiccated coconut using a spatula or large spoon.
Adjust the batter: Stir in the milk until the mixture is soft enough to drop easily from a spoon.
Bake the cake: Spoon the mixture into the loaf tin, level the top, and bake for 40 to 45 minutes until golden brown and a skewer inserted into the centre comes out clean.
Cool the loaf: Leave in the tin for 10 minutes, then lift out and cool fully on a wire rack.
Finish the topping: Mix icing sugar with water to make a smooth drizzle. Spoon over the cooled loaf and sprinkle with desiccated coconut.

Tips

Why is my loaf cake dry?

Overbaking is the usual cause. Check the cake at the earliest baking time and remove it once a skewer comes out clean.

How do I stop the cake sinking?

Use room temperature ingredients and avoid opening the oven door during the first 30 minutes of baking.

Can I make the coconut flavour stronger?

Yes, add a few drops of coconut extract or use coconut milk instead of part of the milk.

Why did my icing run off the cake?

The loaf must be fully cool before topping. If needed, add a little more icing sugar for a thicker drizzle.

Serving Suggestions

Serve with tea or coffee
Add fresh berries on the side
Toast slices lightly and spread with butter
Enjoy as an afternoon snack

Storage

Room Temperature

Keep in an airtight container for up to 3 days.

Refrigerator

Store for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing

Freeze whole or sliced for up to 3 months. Wrap well and thaw at room temperature.

Nutrition

Calories: 320 kcal
Carbohydrates: 38g
Protein: 5g
Fat: 16g
Saturated Fat: 9g
Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I use fresh coconut instead?

Yes, finely grated fresh coconut can be used, though it adds more moisture. Reduce the milk slightly if needed.

What size loaf tin works best?

A standard 2lb loaf tin gives the best height and even baking.

Can I make this cake gluten free?

Yes, use a good gluten free self-raising flour blend and check the texture before baking.

Can I freeze Coconut Loaf Cake?

Yes, wrap the cooled loaf well and freeze for up to 3 months.