Mary Berry Coconut Loaf Cake Recipe

This moist, fluffy Mary Berry Coconut Loaf Cake is made with desiccated coconut and softened butter, and ready in 1 hour and 15 minutes. Slicing through the golden crust reveals a tender crumb packed with sweet coconut flakes. I love how the simple all-in-one method makes baking feel completely effortless.

Why This Classic Works

Mary Berry’s all-in-one method completely changed how I approach baking. Throwing everything into one bowl felt wrong at first, but the results are consistently brilliant.

The secret lies in measuring the baking powder and self-raising flour correctly so the loaf rises evenly. I learned quickly that using cold butter leads to a dense cake, so always make sure it is at room temperature.

Mary Berry Coconut Loaf Cake Ingredients

• 100g softened butter
• 150g caster sugar
• 2 large eggs
• 150g self-raising flour
• 1 level tsp baking powder
• 4 tbsp milk
• 75g desiccated coconut
• 50g icing sugar (optional glaze)
• 1 tbsp water or lemon juice (optional glaze)

How To Make Mary Berry Coconut Loaf Cake

1. Preheat and prep: Preheat your oven to 180°C (160°C fan) and line a 2lb loaf tin with baking parchment.
2. Mix ingredients: Place the butter, caster sugar, eggs, self-raising flour, baking powder, and milk into a large mixing bowl and beat until smooth.
3. Fold in coconut: Gently fold the desiccated coconut into the smooth batter until evenly distributed throughout the mixture.
4. Bake the cake: Pour the batter into the prepared tin and level the top. Bake for 45 to 55 minutes until a skewer inserted into the center comes out clean.
5. Cool and slice: Leave the cake to cool in the tin for 10 minutes before turning it out onto a wire rack.

Recipe Tips

• Use room temperature butter: Softened butter blends seamlessly with the other ingredients, preventing a lumpy batter.
• Do not overmix: Once the dry ingredients are moistened, stop mixing to keep the cake texture light and airy.
• Check early: Ovens vary, so test the cake at the 40-minute mark to prevent the edges from drying out.

What To Serve With Coconut Loaf Cake

Serve a warm slice alongside a strong pot of Earl Grey or English Breakfast tea. For dessert, add a dollop of clotted cream or a spoonful of fresh raspberry compote to cut through the sweetness.

How To Store

Keep the cake in an airtight container at room temperature for up to 4 days. You can also freeze the un-iced loaf wrapped tightly in cling film and foil for up to 3 months. Thaw completely at room temperature before slicing.

FAQs

Can I use fresh coconut instead of desiccated?

Fresh coconut holds too much moisture and will alter the baking time and texture. Stick to dry desiccated coconut for the best results.

Why did my loaf cake sink in the middle?

This usually happens if the oven door was opened too early or if too much baking powder was used. Always wait until the final 10 minutes to check on the bake.

Can I use plain flour instead?

Yes, but you will need to add an extra teaspoon of baking powder for every 150g of plain flour used to ensure a proper rise.

Nutrition

• Calories: 285 kcal
• Total Fat: 15g
• Saturated Fat: 10g
• Cholesterol: 65mg
• Sodium: 180mg
• Total Carbohydrate: 32g
• Protein: 4g

Try More Recipes:

• Mary Berry Chocolate Bundt Cake Recipe
• Mary Berry Chocolate Cake with Buttercream
• Mary Berry Chocolate Cake Bbc Recipe