Print

Mary Berry Coconut and Cherry Cake Recipe

Mary Berry Coconut and Cherry Cake
Print Recipe
Print Recipe

This cake is a traditional British sponge-style bake where chopped glace cherries are folded into a coconut-enriched batter. The coconut adds subtle richness and moisture, while the cherries provide bursts of sweetness throughout the cake. Mary Berry’s style keeps the crumb light, the flavour clean, and the finish simple, allowing the ingredients to shine without unnecessary extras.

Ingredients

  • Unsalted butter – 175 g, softened

  • Caster sugar – 175 g

  • Eggs – 3 large, at room temperature

  • Self-raising flour – 175 g

  • Desiccated coconut – 75 g

  • Glace cherries – 150 g, halved

  • Milk – 2 tablespoons

  • Vanilla extract – 1 teaspoon

  • Baking powder – 1 teaspoon

  • Pinch of salt

Instructions

  • Preheat the oven – Set the oven to 180°C (160°C fan) and line the cake tin with baking parchment.

  • Prepare the cherries – Rinse the glace cherries, pat them dry, then toss lightly with a tablespoon of flour to prevent sinking.

  • Cream butter and sugar – Beat the softened butter and caster sugar together until pale, light, and fluffy.

  • Add the eggs gradually – Beat in the eggs one at a time, adding a spoonful of flour with each to prevent curdling.

  • Fold in dry ingredients – Gently fold in the remaining flour, baking powder, salt, and desiccated coconut.

  • Adjust the batter – Stir in the milk and vanilla extract to create a smooth, spoonable consistency.

  • Add cherries – Fold the prepared cherries evenly through the batter.

  • Fill the tin – Spoon the mixture into the prepared tin and level the surface gently.

  • Bake the cake – Bake for 45–50 minutes until golden and a skewer inserted into the centre comes out clean.

  • Cool properly – Leave the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

Find it online: https://maryberrycooks.co.uk/mary-berry-coconut-and-cherry-cake/