Simple Coconut Cake Recipe UK: Mary Berry's Easy Bake

Craving a taste of the tropics? Look no further than this simple and delightful Coconut Cake recipe, inspired by the legendary Mary Berry. This British twist on a classic favourite is perfect for any occasion, from afternoon tea to a summer garden party. Let's dive into this scrumptious recipe that's sure to become a staple in your baking repertoire.

Mary Berry's Coconut Cake is a symphony of textures and flavours. The moist, tender crumb is infused with the sweet, delicate taste of coconut, while the creamy, tangy lime buttercream provides a perfect contrast. The finishing touch? A sprinkle of toasted coconut flakes for added crunch and visual appeal. So, let's get started on this tropical journey!

Gathering Your Ingredients

Before you begin, ensure you have all the necessary ingredients at hand. This recipe uses simple, readily available ingredients that you might already have in your pantry.

Here's a list of what you'll need:

• 225g unsalted butter, softened
• 225g caster sugar
• 4 medium eggs
• 225g self-raising flour
• 1 tsp baking powder
• 100g desiccated coconut
• 2 tbsp milk
• For the lime buttercream: 150g unsalted butter, softened
• 300g icing sugar
• 1-2 tbsp lime juice
• Zest of 2 limes
• Extra desiccated coconut, for toasting and sprinkling

Preparing Your Cake Tins

Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Grease and line two 20cm round cake tins with baking parchment.

This step ensures your cakes will rise evenly and release from the tins with ease, preventing any unwanted breakages or tears.

Mixing Your Cake Batter

In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. This will take around 3-5 minutes using an electric mixer or a good old-fashioned wooden spoon.

Beat in the eggs, one at a time, adding a spoonful of flour with each egg to prevent curdling. Fold in the remaining flour, baking powder, and desiccated coconut. Stir in the milk to create a smooth, velvety batter.

Baking Your Cakes

Divide the cake batter evenly between the prepared tins and smooth the tops with a spatula. Bake for 25-30 minutes, or until a skewer inserted into the centre of the cakes comes out clean.

Leave the cakes to cool in the tins for 5 minutes, then carefully turn them out onto a wire rack to cool completely. While the cakes are cooling, let's prepare the lime buttercream.

Creating the Lime Buttercream

Beat the softened butter until smooth and creamy. Gradually add the icing sugar, mixing well after each addition. Stir in the lime juice and zest, adjusting the quantities to taste. You want a balance of sweet and tangy, so don't be afraid to experiment.

Once the cakes have cooled completely, spread a layer of buttercream on one cake and sandwich the second cake on top. Spread the remaining buttercream over the top and sides of the cake, creating a smooth, even finish.

Finishing Touches

Toast some extra desiccated coconut in a dry pan over medium heat, stirring constantly to prevent burning. Once golden brown, remove from the heat and sprinkle the toasted coconut over the cake for a delightful crunch and tropical flair.

And there you have it – Mary Berry's Simple Coconut Cake, ready to be enjoyed by all! This showstopper is sure to impress your friends and family, so why not give it a try at your next gathering? Happy baking!