Mary Berry Cherry and Coconut Cake Recipe

Mary Berry Cherry and Coconut Cake is a soft, buttery sponge packed with sweet glacé cherries and rich coconut flavour. The texture is light yet moist, with little bursts of fruity sweetness in every slice. This classic British bake is simple to prepare, making it perfect for beginners as well as experienced home bakers. From mixing to baking, the whole recipe takes just over an hour and works beautifully for afternoon tea, birthdays, or weekend baking.

Ingredients

For the Cake

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 1 tsp baking powder
• 100g desiccated coconut
• 150g glacé cherries, rinsed and halved
• 2 tbsp plain flour
• 2 tbsp milk

For Finishing

• Icing sugar, for dusting

How to Make Mary Berry Cherry and Coconut Cake Recipe

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 20cm round cake tin with baking parchment.
• Prepare the cherries: Rinse the glacé cherries under cold water and dry thoroughly with kitchen paper. Toss them in plain flour to prevent sinking during baking.
• Mix the batter: Place the butter, caster sugar, eggs, self-raising flour, baking powder, desiccated coconut, and milk into a large bowl. Beat until smooth and creamy.
• Add the cherries: Fold the floured cherries gently through the mixture using a spatula.
• Fill the tin: Spoon the batter into the prepared cake tin and smooth the top evenly.
• Bake the cake: Bake for 35 to 40 minutes until golden brown and a skewer inserted into the centre comes out clean.
• Cool the cake: Leave the cake in the tin for 10 minutes, then transfer to a wire rack to cool completely.
• Finish and serve: Dust lightly with icing sugar before slicing and serving.

Tips

How do you stop cherries from sinking?

Rinse and dry the cherries well, then coat them lightly in flour before folding them into the batter.

Why is my cake dry?

Overbaking is usually the cause. Check the cake a few minutes before the suggested baking time ends.

Can I use fresh cherries?

Yes, but remove the stones first and pat them dry to avoid excess moisture in the sponge.

How do I make the sponge lighter?

Use room temperature ingredients and avoid overmixing once the flour is added.

Serving Suggestions

• Serve with a cup of hot tea or coffee
• Add whipped cream for dessert
• Pair with fresh berries
• Enjoy warm with custard

Storage

Room Temperature

Store the cake in an airtight container for up to 3 days in a cool kitchen.

Refrigerator

Keep refrigerated for up to 5 days. Allow slices to come to room temperature before serving for the best texture.

Freezing

Wrap individual slices tightly in cling film and freeze for up to 3 months. Thaw overnight before serving.

Nutrition

• Calories: 395 kcal
• Carbohydrates: 42g
• Protein: 5g
• Fat: 22g
• Saturated Fat: 13g
• Sodium: 180mg

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

FAQs

Mary Berry Cherry and Coconut Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

10

slices

Prep time

20

minutes

Cooking time

40

minutes

Total time

60

minutes

Calories

395

kcal

1

hour 

A soft and buttery cherry and coconut sponge packed with juicy glacé cherries and topped with a light coconut finish. Perfect for tea time, dessert, or family gatherings.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 225g self-raising flour

• 1 tsp baking powder

• 100g desiccated coconut

• 150g glacé cherries, rinsed and halved

• 2 tbsp plain flour

• 2 tbsp milk

• Icing sugar, for dusting

• Butter, for greasing tin

• Baking parchment

Directions

• Preheat the oven to 180°C (160°C fan). Grease and line a 20cm round cake tin with baking parchment.
• Rinse the glacé cherries, dry them well, and toss them in plain flour to stop them sinking.
• Place butter, caster sugar, eggs, self-raising flour, baking powder, desiccated coconut, and milk into a large mixing bowl.
• Beat the mixture until smooth, creamy, and fully combined.
• Fold the cherries gently into the batter.
• Spoon the mixture into the prepared tin and level the surface.
• Bake for 35 to 40 minutes until golden and a skewer inserted into the centre comes out clean.
• Leave the cake to cool in the tin for 10 minutes before transferring to a wire rack.
• Dust with icing sugar before slicing and serving.

Notes

• Rinsing cherries prevents excess sweetness and sticky patches in the sponge.
• Toss cherries in flour to help them stay evenly distributed.
• The cake tastes even better the next day as the coconut flavour develops further.