Mary Berry Lime and Coconut Cake Recipe

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This Mary Berry lime and coconut cake is a beautifully light sponge with a fresh citrus kick and a delicate tropical sweetness. The texture is soft, moist, and tender, with a gentle crunch from desiccated coconut. It is simple enough for beginners yet elegant enough for serving guests. From start to finish, it takes around 1 hour and 15 minutes, making it perfect for a relaxed afternoon bake.

Ingredients

For the Cake

175g unsalted butter, softened
175g caster sugar
3 large eggs
175g self-raising flour
1 tsp baking powder
Zest of 2 limes
2 tbsp lime juice
75g desiccated coconut
2 tbsp milk

For the Lime Syrup

3 tbsp lime juice
2 tbsp caster sugar

For the Topping

100g cream cheese
50g icing sugar
Zest of 1 lime
25g desiccated coconut, toasted

How to Make Mary Berry Lime and Coconut Cake

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 20cm round cake tin and place it on the middle shelf.
Mix the batter: In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Add dry ingredients: Sift in the flour and baking powder, then fold gently. Stir in the lime zest, lime juice, coconut, and milk until smooth.
Bake the cake: Spoon the mixture into the prepared tin and level the surface. Bake for 35–40 minutes until golden and a skewer inserted into the centre comes out clean.
Prepare the syrup: While the cake is still warm, mix the lime juice and sugar. Spoon it evenly over the cake to soak in.
Cool completely: Leave the cake in the tin for 10 minutes, then transfer to a wire rack to cool fully.
Make the topping: Beat the cream cheese with icing sugar and lime zest until smooth and creamy.
Assemble: Spread the topping over the cooled cake and finish with toasted coconut sprinkled on top.

Tips

How do I keep the cake moist?

Do not overbake the sponge and always add the lime syrup while the cake is still warm so it soaks in properly.

Can I make the flavour stronger?

Add extra lime zest for a more intense citrus flavour without making the cake too sharp.

Why did my cake sink?

This usually happens if the oven door is opened too early or the batter is overmixed.

Can I toast the coconut?

Yes, lightly toast it in a dry pan for a few minutes to enhance the flavour and add crunch.

Serving Suggestions

Serve with a cup of tea or coffee
Add fresh berries on the side
Pair with a dollop of whipped cream
Enjoy as a light summer dessert

Storage

Room Temperature

Store in an airtight container for up to 2 days in a cool place.

Refrigerator

Keep refrigerated for up to 5 days due to the cream cheese topping. Bring to room temperature before serving.

Freezing

Freeze the sponge without topping for up to 3 months. Wrap tightly and thaw before decorating.

Nutrition

Calories: 360 kcal
Carbohydrates: 38g
Protein: 5g
Fat: 20g
Saturated Fat: 12g
Sodium: 180mg

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

FAQs

Can I use bottled lime juice?

Fresh lime juice is recommended for the best flavour, but bottled juice can be used in a pinch.

Can I make this cake ahead of time?

Yes, you can bake the sponge a day in advance and add the topping before serving.

What can I use instead of cream cheese topping?

A simple lime glaze made with icing sugar and lime juice works well as a lighter alternative.

Can I make this gluten-free?

Yes, use a gluten-free self-raising flour blend and check all ingredients are suitable.