Mary Berry Lemon and Coconut Cake Recipe

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This Mary Berry Lemon and Coconut Cake is soft, moist, and packed with bright citrus flavour balanced by sweet coconut. The sponge has a tender crumb with a light tropical finish, while the lemon icing adds a fresh and zesty touch. It is an easy homemade cake that works beautifully for afternoon tea, birthdays, or weekend baking. The recipe is simple enough for beginners and takes around 1 hour from start to finish.

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
Zest of 2 lemons
2 tbsp lemon juice
3 tbsp milk

For the Lemon Icing

150g icing sugar
2 tbsp lemon juice

For the Topping

2 tbsp desiccated coconut

How to Make Mary Berry Lemon 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.
Mix the cake batter: Add the butter, caster sugar, eggs, self-raising flour, baking powder, coconut, lemon zest, lemon juice, and milk into a large bowl. Beat until smooth and creamy.
Fill the tin: Spoon the mixture into the prepared tin and smooth the top evenly using a spatula.
Bake the cake: Place the tin on the middle shelf of the oven and bake for 30 to 35 minutes until golden and risen. A skewer inserted into the centre should come out clean.
Cool the sponge: Leave the cake in the tin for 10 minutes before transferring to a wire rack to cool completely.
Make the icing: Stir the icing sugar and lemon juice together until smooth and slightly thick.
Decorate the cake: Drizzle the icing over the cooled cake and sprinkle with desiccated coconut.
Serve: Allow the icing to set for a few minutes before slicing and serving.

Tips for the Best Lemon and Coconut Cake

How do I keep the cake moist?

Do not overbake the sponge. Remove it from the oven as soon as a skewer comes out clean to keep the texture soft and tender.

Can I make the lemon flavour stronger?

Add extra lemon zest or a few drops of lemon extract for a sharper citrus flavour without affecting the texture.

Why did my cake sink in the middle?

A cake can sink if the oven door is opened too early or if the batter is overmixed. Keep the oven closed during baking for the best rise.

Can I use fresh coconut?

Yes, but make sure it is finely grated and not too wet, otherwise the sponge may become heavy.

Serving Suggestions

Serve with a hot cup of tea or coffee
Add fresh berries for a light dessert
Enjoy with whipped cream on the side
Dust lightly with extra icing sugar before serving

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

Freeze the uniced cake for up to 3 months. Wrap tightly in cling film and foil before freezing.

Nutrition

Calories: 385 kcal
Carbohydrates: 42g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Sodium: 180mg

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

FAQs

Can I make this cake in a loaf tin?

Yes, you can bake the mixture in a loaf tin. The baking time may increase slightly, so test with a skewer before removing from the oven.

Can I use coconut milk in the batter?

Yes, you can replace the milk with coconut milk for a richer coconut flavour and softer texture.

What type of coconut works best?

Desiccated coconut works best because it blends evenly into the sponge without adding too much moisture.

Can I make this cake ahead of time?

Yes, this cake keeps very well and can be baked a day in advance. Store it in an airtight container until ready to serve.