Mary Berry 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.
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 8
- Category: Cake
- Method: Baking
- Cuisine: British
Ingredients
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Unsalted butter (softened) – 175 g
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Caster sugar – 175 g
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Eggs – 3 large
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Self-raising flour – 175 g
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Desiccated coconut – 75 g
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Fresh or frozen raspberries – 150 g
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Milk – 2 tablespoons
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Vanilla extract – 1 teaspoon
Instructions
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Prepare the oven – Preheat to 180°C (160°C fan) and line the tin with parchment.
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Cream butter and sugar – Beat until pale and fluffy to build a light base.
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Add eggs gradually – Mix one at a time, keeping the batter smooth.
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Stir in vanilla – Add gently for even flavour.
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Fold in dry ingredients – Add flour and desiccated coconut, folding lightly.
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Prepare raspberries – Toss lightly in a teaspoon of flour to prevent sinking.
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Combine gently – Fold raspberries into the batter carefully.
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Bake steadily – Bake for 45–50 minutes until golden and a skewer comes out clean.
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Cool properly – Leave briefly in the tin, then cool fully on a rack.