Mary Berry Coconut Cake Recipe

The Mary Berry Coconut Cake is a light, moist, and delicately flavored dessert that brings a taste of the tropics to your kitchen. With its tender crumb and sweet coconut icing, this classic bake combines simplicity with elegance. Perfect for afternoon tea, family gatherings, or special occasions, this cake delivers a lovely balance of sweetness and texture. Mary Berry’s version is easy to make and full of flavor — ideal for both novice and experienced bakers alike.

What Is Mary Berry’s Coconut Cake?

Mary Berry’s Coconut Cake is a soft sponge cake made with desiccated coconut, butter, sugar, eggs, and self-raising flour. The cake is typically topped with a sweet coconut glaze or frosting and finished with a sprinkle of coconut for extra flavor and visual appeal. It’s moist, fragrant, and beautifully light, capturing the essence of home baking with minimal effort.

Other Mary Berry Popular Recipes

• Mary Berry Rhubarb Crumble
• Mary Berry Key Lime Pie
• Mary Berry Millionaire Shortbread
• Mary Berry Rock Cakes
• Mary Berry Meringues

Why This Recipe Is Worth Trying

• Moist and fluffy – The coconut and butter combination keeps it tender.
• Simple ingredients – Made with pantry staples and no complicated steps.
• Perfectly sweet – Balanced flavor that’s not overpowering.
• Great for any occasion – Ideal for afternoon tea or as a show-stopping dessert.
• Freezer-friendly – Keeps well for weeks without losing taste or texture.

Essential Ingredients to Make Mary Berry Coconut Cake

For the sponge:

• Self-raising flour – 200g
• Butter (softened) – 200g
• Caster sugar – 200g
• Eggs – 4 large
• Desiccated coconut – 75g
• Baking powder – 1 tsp
• Milk – 2 tbsp

For the topping:

• Icing sugar – 150g
• Desiccated coconut – 50g
• Lemon juice or water – 2–3 tbsp (to make icing)

Handy Kitchen Tools for Best Results

• Two 8-inch (20cm) round cake tins or one large rectangular tin
• Mixing bowls
• Electric whisk or hand mixer
• Measuring spoons and a kitchen scale
• Cooling rack
• Offset spatula or spoon for icing

Step-by-Step Guide to Making Mary Berry’s Coconut Cake

Step 1: Prepare your oven and tins

Preheat your oven to 180°C (160°C fan) / 350°F. Grease and line your cake tins with parchment paper to ensure easy removal.

Step 2: Mix the cake batter

In a large bowl, combine butter, sugar, eggs, flour, baking powder, desiccated coconut, and milk. Beat everything together using an electric whisk until the batter is smooth and creamy.

Step 3: Pour and level the mixture

Divide the mixture evenly between the tins (or pour into one large tin). Smooth the tops with a spatula to ensure even baking.

Step 4: Bake until golden

Bake for 25–30 minutes, or until the cakes are golden brown and spring back when lightly pressed in the center. Check with a skewer — it should come out clean.

Step 5: Cool completely

Allow the cakes to cool in the tins for 5 minutes, then transfer them to a wire rack to cool completely before icing.

Step 6: Prepare the coconut icing

Mix icing sugar with lemon juice or water to make a smooth, spreadable icing. Add just enough liquid until it reaches a glossy, pourable consistency.

Step 7: Decorate and finish

Spread the icing evenly over the top of the cooled cake. Sprinkle desiccated coconut on top while the icing is still wet so it sticks. Let it sit before slicing and serving.

What I Got Wrong (And How I Fixed It)

• Cake was too dry – Added an extra tablespoon of milk for more moisture.
• Icing too thick – Added a few extra drops of lemon juice until spreadable.
• Uneven bake – Rotated tins halfway through baking for even color.
• Crumbly texture – Mixed only until smooth; overmixing caused dryness.

Healthier Version of Mary Berry’s Coconut Cake

• Replace butter with half Greek yogurt and half light margarine.
• Use coconut sugar instead of caster sugar for a richer flavor.
• Swap self-raising flour for wholemeal self-raising flour for extra fiber.
• Reduce icing sugar by half and drizzle lightly instead of spreading fully.

Ingredient Substitutions for Mary Berry Coconut Cake

• Dairy-free – Use vegan butter and plant-based milk like coconut or almond milk.
• Gluten-free – Substitute with gluten-free self-raising flour.
• Add-ins – Mix in lemon zest, lime zest, or a few drops of coconut extract for enhanced flavor.
• Icing variation – Use cream cheese frosting or a light buttercream instead of glaze.

Pairing Ideas: What to Serve With Mary Berry Coconut Cake

• Fresh fruit – Pineapple or mango slices for a tropical twist.
• Whipped cream – Adds a light and airy finish.
• Hot tea or coffee – Perfect balance for the sweet coconut flavor.
• Vanilla ice cream – A cooling contrast to the rich sponge.
• Coconut flakes – Toast lightly and sprinkle for added crunch.

Expert Tips to Make Perfect Mary Berry Coconut Cake

• Use room-temperature ingredients – Helps everything blend smoothly.
• Don’t overmix the batter – Keeps the cake soft and light.
• Weigh ingredients accurately – Ensures perfect texture and rise.
• Check doneness early – Ovens vary, so start checking at 25 minutes.
• Add extra milk if needed – Batter should be soft, not stiff.
• Cool before icing – A Warm cake will melt the glaze.
• Toast the coconut – Lightly toast for extra aroma and texture.

Creative Ways to Customize Mary Berry Coconut Cake

• Coconut and lime cake – Add lime zest and juice for a citrus lift.
• Layered version – Fill with whipped cream or buttercream for a celebration cake.
• Chocolate coconut cake – Replace 25g flour with cocoa powder.
• Tropical twist – Add crushed pineapple or passionfruit pulp.
• Coconut traybake – Bake in a rectangular tin and cut into squares for parties.
• Coconut loaf – Bake in a loaf tin for easy slicing and storage.

Storing Mary Berry’s Coconut Cake the Right Way

• Room temperature – Keep covered for up to 3 days.
• Refrigerate – Lasts up to 5 days in an airtight container.
• Freeze – Wrap slices in cling film and freeze for up to 2 months.
• Defrost – Leave at room temperature for 2–3 hours before serving.

How to Reheat Mary Berry Coconut Cake (If Needed)

• Microwave – Warm a slice for 10–15 seconds for a just-baked texture.
• Oven – Wrap in foil and heat at 150°C (300°F) for 5 minutes.
• From frozen – Thaw overnight, then warm briefly before serving.

Nutritional Breakdown (per serving)

• Calories: ~310 kcal
• Protein: 5g
• Carbohydrates: 40g
• Sugars: 25g
• Fat: 14g
• Fiber: 2g

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FAQs

How do I keep Mary Berry’s coconut cake moist?

To keep the coconut cake moist, avoid overbaking and measure ingredients accurately. Add a tablespoon of milk or a little extra butter if the batter feels thick. Storing the cake in an airtight container also helps retain its softness.

Why did my coconut cake turn out dense?

A dense coconut cake often happens when the batter is overmixed, which knocks out the air needed for a light texture. Mix only until ingredients are combined and use room-temperature butter and eggs for an evenly aerated batter.

Can I use fresh coconut instead of desiccated coconut in this recipe?

Yes, you can use freshly grated coconut, but it contains more moisture. Reduce the milk slightly to balance the wet ingredients, and spread the coconut evenly for a consistent texture throughout the cake.

How do I make the icing smooth and not too runny?

Add lemon juice or water to the icing sugar gradually, mixing until it’s thick but spreadable. If it becomes too thin, add a little more icing sugar. Always apply the icing to a fully cooled cake for best results.

Wrapping It Up

The Mary Berry Coconut Cake is a beautifully simple yet flavorful bake that captures the joy of traditional British home baking with a tropical twist. Moist, fluffy, and topped with a light coconut icing, it’s the kind of cake that delights everyone — whether for tea, dessert, or a special celebration. Once you try it, this easy and elegant recipe will become a staple in your baking collection.