Mary Berry Coconut Cake Recipe

This incredibly moist Mary Berry Coconut Cake is made with desiccated coconut, a zesty lime kick, and the classic all-in-one method, ready in just over an hour. The hero moment comes when you pour the tangy syrup over the warm loaf, ensuring every crumb stays tender and flavorful. I love how the crunchy coconut topping contrasts with the soft, buttery sponge underneath.

Why This Classic Works

I used to struggle with coconut cakes turning out dry or crumbly, as the desiccated coconut soaks up a lot of moisture. What I learned from making this version is that the addition of a little milk and the post-bake drizzle are non-negotiable for keeping the texture light and tender.

The all-in-one method is a signature Mary Berry technique that saves time and washing up without compromising the rise. It’s a foolproof bake that balances the sweetness of the sponge with the sharp, refreshing zest of lime, making it far superior to plain coconut loaves.

Mary Berry Coconut Cake Ingredients

• 200g baking spread or unsalted butter, softened
• 200g caster sugar
• 3 large eggs
• 200g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• 100g desiccated coconut
• Zest of 1 lime (optional, but recommended)

For the Glaze & Topping:

• Juice of 1 lime (or lemon)
• 50g icing sugar (or caster sugar for a crunchy finish)
• 2 tbsp desiccated coconut, for sprinkling

How To Make Mary Berry Coconut Cake

1. Prep the Tin: Preheat your oven to 160°C (140°C Fan / Gas Mark 3). Grease a 900g (2lb) loaf tin and line the base and sides with baking parchment.
2. Mix the Batter: Measure the softened butter, caster sugar, eggs, self-raising flour, baking powder, and milk into a large mixing bowl. Beat with an electric hand whisk for about 2 minutes until the mixture is smooth and pale.
3. Add Texture: Gently fold in the 100g of desiccated coconut and the lime zest using a large metal spoon. Do not overbeat at this stage; just mix until combined.
4. Bake: Spoon the batter into the prepared tin and level the surface. Bake in the centre of the oven for 60 to 70 minutes. The cake is ready when it is golden brown, well-risen, and a skewer inserted into the middle comes out clean.
5. Glaze and Cool: While the cake is still warm in the tin, mix the lime juice with the sugar. Prick the top of the cake all over with a skewer, then spoon the glaze over so it soaks in. Sprinkle with the extra desiccated coconut and leave to cool completely in the tin before turning out.

Recipe Tips

• Watch the browning: Coconut cakes can brown quickly due to the sugar content. If the top looks dark after 45 minutes but the centre is still wobbly, cover it loosely with foil for the remaining baking time.
• Don’t skip the soak: Even if you don’t want a strong lime flavour, a little sugar syrup (water and sugar) brushed over the hot cake locks in moisture and prevents the coconut from drying out the crumb.
• Room temperature ingredients: Mary Berry always emphasises using soft butter and room temperature eggs. If your butter is too hard, the all-in-one method won’t work effectively, and you may end up with lumps.
• Testing for doneness: Listen to your cake. If it is still making a bubbling or crackling sound, it likely needs more time. It should be quiet and spring back when lightly pressed.

What To Serve With Coconut Cake

This loaf is perfect for afternoon tea served simply with a cup of Earl Grey or a strong coffee. For a dessert option, a dollop of crème fraîche or Greek yoghurt pairs beautifully with the tropical coconut flavour. In the summer, I serve slices with fresh mango or pineapple to enhance the exotic notes.

How To Store

Store the cake in an airtight tin at room temperature; it keeps well for up to 5 days and actually becomes moister on the second day. You can also freeze the loaf (without the extra coconut sprinkle if possible) for up to 3 months. Wrap it tightly in cling film and foil before freezing.

FAQs

• Can I use plain flour instead of self-raising? Yes, use 200g of plain flour and add 3 level teaspoons of baking powder to get the same rise.
• Why did my cake sink in the middle? This usually happens if the oven door was opened too early or if the batter was over-mixed. Keep the oven door closed for at least the first 50 minutes.
• Can I make this in a round tin? Yes, you can bake this in a 20cm (8-inch) round tin. You will need to reduce the baking time to approximately 35–45 minutes.
• Do I have to use lime? No, you can use lemon instead, or leave the citrus out entirely and use a splash of water or coconut milk for the glaze to keep it purely coconut-flavoured.

Nutrition

• Calories: 385 kcal
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 85mg
• Sodium: 210mg
• Total Carbohydrate: 42g
• Protein: 5g

Try More Recipes:

• Mary Berry Traybake Cakes
• Mary Berry Rock Cakes Recipe
• Mary Berry Sultana Cake Recipe