Mary Berry Raspberry and Coconut Cake

Mary Berry Raspberry and Coconut Cake is a softly textured sponge that brings together the sharp freshness of raspberries and the gentle sweetness of coconut. Inspired by the dependable baking style of Mary Berry, this cake feels light, balanced, and comforting. The raspberries add little bursts of fruitiness, while coconut keeps the crumb moist and tender. It works well for afternoon tea, casual family gatherings, or a simple slice with coffee. The method is straightforward, and the baking time is just right for developing flavour without drying the cake.

What Is Mary Berry’s Raspberry and Coconut Cake?

Mary Berry Raspberry and Coconut Cake is a British-style sponge cake made with desiccated coconut folded into a classic batter and raspberries scattered throughout. It is usually baked as a loaf or round cake and finished simply, allowing the flavours to speak for themselves.

Other Popular Mary Berry Recipes

• Mary Berry Vegan Cupcakes​
• Mary Berry Magic Lemon Pudding
• Mary Berry Almond Sponge Cake
• Mary Berry Cranberry and Orange Cake

Why This Recipe Is Worth Trying

• Balanced sweetness – Raspberries cut through the coconut beautifully.
• Moist crumb – Coconut helps the cake stay soft for days.
• Simple method – No complicated techniques involved.
• Versatile bake – Suitable for everyday or special occasions.
• Make-ahead friendly – Improves in flavour after resting.

Essential Ingredients to Make Mary Berry’s Raspberry and Coconut Cake

• Unsalted butter (softened) – 175 g
• Caster sugar – 175 g
• Eggs – 3 large
• Self-raising flour – 175 g
• Desiccated coconut – 75 g
• Fresh or frozen raspberries – 150 g
• Milk – 2 tablespoons
• Vanilla extract – 1 teaspoon

Handy Kitchen Tools for Best Results

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

Step-by-Step Guide to Making Mary Berry Raspberry and Coconut 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, keeping the batter smooth.
• Stir in vanilla – Add gently for even flavour.
• Fold in dry ingredients – Add flour and desiccated coconut, folding lightly.
• Prepare raspberries – Toss lightly in a teaspoon of flour to prevent sinking.
• Combine gently – Fold raspberries into the batter carefully.
• 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)

• Raspberries sinking – Fixed by lightly coating them in flour.
• Overmixing the batter – Made the cake dense, corrected by gentler folding.
• Cutting too early – Caused crumbling, solved by cooling fully.

Healthier Version of Mary Berry Raspberry and Coconut Cake

• Reduced sugar – Use 150 g caster sugar for lighter sweetness.
• Lower-fat option – Replace 50 g butter with natural yogurt.
• Extra fruit – Add a few more raspberries and reduce sugar slightly.

Ingredient Substitutions for Mary Berry Raspberry and Coconut Cake

• Raspberry swap – Use blueberries at 150 g for a milder fruit note.
• Coconut option – Finely chopped coconut flakes work at 75 g.
• Flour alternative – Spelt flour can replace self-raising flour at 175 g.

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

• Tea pairing – Earl Grey highlights the fruit notes nicely.
• Creamy side – Lightly whipped cream softens the sharpness.
• Simple finish – A dusting of icing sugar keeps it classic.
• Fresh contrast – Serve with extra berries on the side.

Expert Tips to Make Perfect Mary Berry Raspberry and Coconut Cake

• Room-temperature ingredients – Blend more smoothly and evenly.
• Gentle folding – Keeps the sponge light and airy.
• Even oven shelf – Middle position gives the best rise.
• Early testing – Ovens vary, so check before full time.
• Avoid excess moisture – Do not thaw frozen raspberries first.
• Rest before slicing – Improves texture and flavour.

Creative Ways to Customize Mary Berry Raspberry and Coconut Cake

• Coconut topping – Sprinkle extra coconut on top before baking.
• Lime twist – Add lime zest for a fresh citrus note.
• White chocolate touch – Fold in 50 g white chocolate chips.
• Glazed finish – Drizzle with simple icing sugar glaze.

Storing Mary Berry Raspberry and Coconut 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 Raspberry and Coconut 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: ~340 kcal
• Carbohydrates: ~38 g
• Fat: ~18 g
• Protein: ~5 g
• Sugar: ~24 g

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FAQs

Why did my raspberry and coconut cake turn out soggy in the middle?

This usually happens if the raspberries release too much moisture or the cake is underbaked. Using frozen raspberries straight from the freezer and baking until a skewer comes out clean helps prevent a soggy centre.

How do I stop raspberries from sinking in raspberry and coconut cake?

Lightly coat the raspberries in a teaspoon of flour before folding them into the batter. This helps keep them evenly distributed throughout the cake.

Can I use frozen raspberries instead of fresh ones?

Yes, frozen raspberries work well. Add them directly from the freezer without thawing to avoid excess moisture affecting the cake texture.

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

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

Wrapping It Up

Mary Berry Raspberry and Coconut Cake is a calm, reliable bake with just enough contrast to keep each slice interesting. The raspberries bring brightness, the coconut adds comfort, and the texture stays soft from the first cut to the last crumb. It’s the kind of cake that fits naturally into everyday baking and never feels out of place on the table.