Mary Berry Coconut Cake Recipe

Name: Mary Berry Coconut Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 225g unsalted butter, softened; 225g caster sugar; 4 large eggs; 225g self-raising flour; 1 tsp baking powder; 75g desiccated coconut; 2 tbsp milk; 150g butter, softened; 300g icing sugar; 2 tbsp milk; 75g desiccated coconut, for topping; Butter and parchment for tins

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This Mary Berry Coconut Cake is a light, soft sponge layered with creamy frosting and finished with sweet desiccated coconut for a classic teatime bake. The crumb is tender and moist, with a delicate coconut flavour that is rich without being heavy. It is an easy recipe that suits beginners as well as experienced bakers. Allow around 1 hour 20 minutes from start to finish, including cooling time.

Ingredients

For the Coconut Sponge

225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
75g desiccated coconut
2 tbsp milk

For the Buttercream Filling

150g unsalted butter, softened
300g icing sugar
2 tbsp milk

For the Topping

75g desiccated coconut

How to Make Mary Berry Coconut Cake Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm sandwich tins with baking parchment.
Mix the cake batter: Add the butter, sugar, eggs, flour, baking powder, desiccated coconut and milk to a large bowl. Beat until smooth, pale and fully combined.
Fill the tins: Divide the mixture evenly between the prepared tins and level the tops with a spatula.
Bake the cakes: Bake for 25 to 30 minutes until golden, risen and springy in the centre.
Cool completely: Leave in the tins for 5 minutes, then turn out onto a wire rack and cool fully.
Make the buttercream: Beat the butter until soft, then gradually add icing sugar and milk until light and fluffy.
Assemble the cake: Spread half the buttercream over one sponge and top with the second sponge.
Finish the topping: Spread the remaining buttercream over the top and sides, then cover generously with desiccated coconut.

Tips

Why is my coconut cake dry?

Dry cake is usually caused by overbaking. Check the sponge a few minutes early and remove once the centre springs back.

How do I get a lighter sponge?

Use room temperature butter and eggs, and beat the mixture until smooth but not excessively.

Can I make it stronger in coconut flavour?

Add a few drops of coconut extract to the batter or buttercream for a deeper flavour.

How do I stop the coconut falling off?

Apply the coconut while the buttercream is fresh and soft so it sticks easily.

Serving Suggestions

Serve with hot tea or coffee.
Add fresh raspberries on the side.
Slice for birthdays or afternoon tea.
Enjoy with whipped cream for dessert.

Storage

Room Temperature

Keep in an airtight container for up to 2 days in a cool kitchen.

Refrigerator

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

Freezing

Freeze sponge layers without frosting for up to 3 months. Wrap well and thaw fully before decorating.

Nutrition

Calories: 425 kcal
Carbohydrates: 48g
Protein: 5g
Fat: 24g
Saturated Fat: 15g
Sodium: 180mg

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

FAQs

Can I make this cake in one deep tin?

Yes, use one deep 20cm tin and increase the baking time. Check with a skewer before removing from the oven.

Can I use fresh coconut instead of desiccated coconut?

Yes, but fresh coconut contains more moisture, so the texture may be slightly softer.

Can I freeze the finished cake?

Yes, freeze in slices or whole if wrapped well. Defrost overnight in the fridge.

What frosting works best with coconut cake?

Buttercream is classic, but cream cheese frosting also pairs beautifully with coconut sponge.