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Mary Berry Lemon And Coconut Cake

Mary Berry Lemon And Coconut Cake
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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.

Ingredients

  • 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

Instructions

  • 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.

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