Mary Berry Coconut and Lime Cake

Mary Berry Coconut and Lime Cake brings together the gentle sweetness of coconut with the fresh zing of lime in a soft, moist sponge. Inspired by the clear, dependable baking style of Mary Berry, this cake feels light yet comforting. The coconut adds warmth and texture, while the lime keeps each bite bright and clean. It suits afternoon tea, casual gatherings, or a simple slice after dinner. The method is straightforward, and the baking time allows the flavours to settle beautifully.

What Is Mary Berry Coconut and Lime Cake?

Mary Berry Coconut and Lime Cake is a British-style sponge cake flavoured with desiccated coconut, fresh lime zest, and lime juice. It is usually baked as a loaf or round cake and finished plain or with a light lime drizzle. The texture stays tender, and the flavour improves after a short rest.

Other Popular Mary Berry Recipes

• Mary Berry Oatmeal Biscuits
• Mary Berry Oat and Raisin Cookies
• Mary Berry Spiced Orange Cake

Why This Recipe Is Worth Trying

• Fresh flavour balance – Lime cuts through the sweetness of coconut.
• Moist crumb – Coconut helps the cake stay soft for days.
• Simple technique – No complex steps or special equipment.
• Versatile bake – Works for everyday or special occasions.
• Make-ahead friendly – Tastes even better the next day.

Essential Ingredients to Make Mary Berry Coconut and Lime Cake

• Unsalted butter (softened) – 175 g
• Caster sugar – 175 g
• Eggs – 3 large
• Self-raising flour – 175 g
• Desiccated coconut – 75 g
• Lime zest – from 2 limes
• Fresh lime juice – 3 tablespoons
• Milk – 2 tablespoons

Handy Kitchen Tools for Best Results

• 900 g loaf tin or 20 cm round cake tin – Supports even baking.
• Baking parchment – Helps release the cake cleanly.
• Mixing bowl – Allows smooth blending.
• Electric hand mixer – Makes creaming quick and even.
• Cooling rack – Prevents moisture build-up underneath.

Step-by-Step Guide to Making Mary Berry Coconut and Lime Cake

• Prepare the oven – Preheat to 180°C (160°C fan) and line the tin with parchment.
• Cream butter and sugar – Beat until pale and fluffy to build a light base.
• Add eggs gradually – Mix one at a time to keep the batter smooth.
• Add flavour – Stir in lime zest and lime juice gently.
• Fold in dry ingredients – Add flour and desiccated coconut, folding lightly.
• Adjust consistency – Mix in milk to reach a soft dropping texture.
• Bake steadily – Bake for 45–50 minutes until golden and a skewer comes out clean.
• Cool properly – Leave briefly in the tin, then cool fully on a rack.

What I Got Wrong (And How I Fixed It)

• Too much lime juice – Made the crumb heavy, fixed by measuring carefully.
• Overmixing – Reduced lightness, corrected by gentler folding.
• Rushing slicing – Crumbled the cake, solved by cooling fully.

Healthier Version of Mary Berry Coconut and Lime Cake

• Reduced sugar – Use 150 g caster sugar for lighter sweetness.
• Lower-fat option – Replace 50 g butter with natural yogurt.
• Extra zest – Increase lime zest instead of adding sugar.

Ingredient Substitutions for Mary Berry Coconut and Lime Cake

• Flour swap – Use spelt flour at 175 g for a nuttier crumb.
• Sugar change – Light brown sugar works at 175 g for deeper flavour.
• Coconut option – Use coconut flakes, finely chopped, at 75 g.

Pairing Ideas: What to Serve With Mary Berry Coconut and Lime Cake

• Tea pairing – Green tea or Earl Grey complements the citrus notes.
• Creamy side – Lightly whipped cream balances the zing.
• Simple finish – A dusting of icing sugar keeps it classic.
• Fruit contrast – Fresh berries add colour and freshness.

Expert Tips to Make Perfect Mary Berry Coconut and Lime Cake

• Room-temperature ingredients – Blend more smoothly and evenly.
• Fresh lime zest – Avoid the bitter white pith.
• Gentle folding – Keeps the sponge soft and light.
• Even oven position – Middle shelf gives the best rise.
• Test early – Ovens vary, so check before full time.
• Rest before slicing – Improves texture and flavour.

Creative Ways to Customize Mary Berry Coconut and Lime Cake

• Lime drizzle – Mix icing sugar with lime juice and spoon over the cake.
• Toasted coconut topping – Sprinkle lightly toasted coconut on top.
• Tropical touch – Add finely chopped pineapple, well drained.
• Iced version – Finish with a thin lime icing for extra zing.

Storing Mary Berry Coconut and Lime Cake the Right Way

• Room temperature – Wrap well and store for up to 3 days.
• Refrigeration – Keeps fresh for up to 5 days if iced.
• Freezing slices – Freeze for up to 1 month, well wrapped.

How to Reheat Mary Berry Coconut and Lime Cake (If Needed)

Warm slices gently in a low oven at 150°C for 5 minutes or allow to come to room temperature naturally.

Nutritional Breakdown (Per Serving)

• Calories: ~330 kcal
• Carbohydrates: ~38 g
• Fat: ~17 g
• Protein: ~5 g
• Sugar: ~24 g

Print

FAQs

Why did my coconut and lime cake turn out dense?

A dense cake usually means the batter was overmixed or too much lime juice was added. Folding the ingredients gently and measuring the liquid accurately helps keep the sponge light.

How do I make the lime flavour stronger without making the cake sour?

Use extra lime zest rather than more juice. Zest adds aroma and flavour without increasing acidity or affecting the texture.

Can I use fresh coconut instead of desiccated coconut?

Yes, but fresh coconut contains more moisture. Finely grate it and reduce the milk slightly to prevent the cake from becoming heavy.

How do I know when coconut and lime cake is fully baked?

The cake is ready when it is lightly golden, springs back when touched, and a skewer inserted into the centre comes out clean.

Wrapping It Up

Mary Berry Coconut and Lime Cake is a steady, reliable bake with a fresh twist. The coconut brings comfort, the lime adds clarity, and the texture stays soft slice after slice. It’s the kind of cake that fits easily into everyday baking and still feels special when served.