Mary Berry Lemon And Coconut Cake Recipe

If you enjoy cakes that feel light, fresh, and gently comforting, Mary Berry Lemon and Coconut Cake is a lovely choice. This classic bake combines zesty lemon with soft, sweet coconut for a sponge that feels bright yet cosy at the same time. It’s ideal for afternoon tea, casual gatherings, or those moments when you want a homemade cake that doesn’t feel heavy. Baked in the oven and finished with a simple lemon drizzle, this cake comes together in under an hour and delivers flavour without fuss.

What Is Mary Berry’s Lemon and Coconut Cake?

This cake is a traditional British sponge inspired by the baking style of Mary Berry. It uses desiccated coconut folded into a light lemon-flavoured batter, then finished with a sharp lemon glaze that soaks into the sponge. The result is soft, moist, and gently fragrant, with coconut adding texture rather than overpowering the lemon.

Other Popular Mary Berry Recipes

• Mary Berry Magic Chocolate Pudding
• Mary Berry Classic Rice Pudding
• Mary Berry Lemon Mousse
• Mary Berry Candied Peel

Why This Recipe Is Worth Trying

• Balanced flavour – Lemon keeps the cake fresh while coconut adds softness
• Simple ingredients – Everything is easy to find and budget-friendly
• Reliable sponge – Produces consistent results even for beginners
• Versatile bake – Works as a loaf or round cake
• Everyday elegance – Feels special without being complicated

Essential Ingredients to Make Mary Berry Lemon and Coconut Cake

• Unsalted butter (softened) – 175 g
• Caster sugar – 175 g
• Large eggs – 3, at room temperature
• Self-raising flour – 175 g
• Desiccated coconut – 50 g
• Lemon zest – from 1 large lemon
• Baking powder – 1 teaspoon
• Milk – 2 tablespoons

For the lemon drizzle

• Icing sugar – 75 g
• Fresh lemon juice – 2–3 tablespoons

Handy Kitchen Tools for Best Results

• Mixing bowl
• Electric hand mixer or wooden spoon
• Fine grater for lemon zest
• 20 cm round cake tin or loaf tin
• Baking parchment
• Cooling rack

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

• Prepare the oven – Preheat the oven to 180°C (350°F) and line your cake tin with baking parchment so the sponge releases easily after baking.
• Cream butter and sugar – Beat the butter and caster sugar together until pale and fluffy. This step adds air, which helps keep the cake light.
• Add the eggs – Beat in the eggs one at a time, mixing well after each addition to avoid curdling.
• Fold in dry ingredients – Gently fold in the flour, baking powder, coconut, and lemon zest. Keep the motion light to protect the air in the batter.
• Adjust texture – Stir in the milk to create a smooth, spoonable mixture.
• Bake the cake – Pour the batter into the prepared tin and bake for 40–45 minutes, until golden and a skewer comes out clean.
• Drizzle to finish – Mix icing sugar with lemon juice and spoon over the warm cake so it soaks in evenly.

What I Got Wrong (And How I Fixed It)

• Overmixing the batter – Made the cake dense, so folding gently solved it
• Too much lemon juice – Overpowered the sponge, so the zest worked better
• Skipping parchment – Caused sticking, which was fixed by lining the tin fixed
• Cold ingredients – Room-temperature eggs improved texture

Healthier Version of Mary Berry Lemon and Coconut Cake

• Reduced sugar – Lower caster sugar to 140 g
• Lighter fat – Replace half the butter with Greek yogurt
• Smaller slices – Serve thinner slices with fruit on the side

Ingredient Substitutions for Mary Berry Lemon and Coconut Cake

• Butter – Replace 175 g butter with 175 g baking spread
• Coconut – Swap 50 g desiccated coconut for ground almonds
• Milk – Use 2 tablespoons of almond milk if dairy-free
• Lemon – Lime zest and juice work well for a twist

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

• Fresh berries – Add colour and natural sweetness
• Light whipped cream – Softens the citrus edge
• Vanilla yogurt – Keeps things fresh and simple
• Herbal tea – Chamomile or mint pairs gently
• Coffee – Balances the sweetness nicely

Expert Tips to Make Perfect Mary Berry Lemon and Coconut Cake

• Soft butter first – Helps create a smoother batter
• Gentle folding – Keeps the sponge light and airy
• Fine zest only – Avoid the bitter white pith
• Even oven shelf – Middle position gives steady heat
• Warm drizzle timing – Helps the glaze soak in better
• Cooling patience – Let it settle before slicing

Creative Ways to Customize Mary Berry Lemon and Coconut Cake

• Tropical touch – Add pineapple pieces for moisture
• Iced finish – Top with lemon buttercream
• Seeded crunch – Sprinkle toasted coconut on top
• Layered version – Slice and fill with lemon curd
• Mini cakes – Bake as cupcakes for sharing

Storing Mary Berry Lemon and Coconut Cake the Right Way

• Room temperature – Store in an airtight container for up to 3 days
• Refrigerated option – Keeps fresh for 5 days if tightly wrapped
• Freezing slices – Wrap individually and freeze up to 1 month

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

Warm slices briefly at room temperature or microwave for a few seconds. Avoid overheating, as this can dry out the sponge.

Nutritional Breakdown (per serving)

• Calories: ~320 kcal
• Carbohydrates: ~38 g
• Protein: ~6 g
• Fat: ~16 g
• Sugar: ~22 g

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FAQs

Why did my lemon and coconut cake turn out dry?

A dry cake usually means it was baked for too long or the oven temperature was too high. Always check the cake a few minutes before the recommended time and remove it as soon as a skewer comes out clean. Measuring flour accurately and adding the milk helps keep the sponge moist.

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 avoid a wet or heavy sponge. Desiccated coconut is more reliable for an even texture.

How do I stop the cake from sinking in the middle?

Sinking often happens if the batter is overmixed or the oven door is opened too early. Mix gently once the flour is added, and avoid opening the oven during the first 30 minutes of baking.

Should the lemon drizzle be added hot or cold?

The drizzle should be poured over the cake while it is still warm. This allows the lemon syrup to soak into the sponge evenly, giving better flavour and moisture.

Wrapping It Up

Mary Berry’s Lemon and Coconut Cake is proof that a good sponge doesn’t need complexity. With bright citrus, gentle coconut, and a soft crumb, it’s the kind of bake that fits any occasion. Simple, dependable, and full of charm, this cake earns its place as a timeless favourite in any home kitchen.