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