Indulge In The Deliciousness Of Mary Berry Coconut Cake Recipe

Indulge In The Deliciousness Of Mary Berry Coconut Cake Recipe

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Coconut Cake Recipe Uk Mary Berry
Coconut Cake Recipe Uk Mary Berry from tbrecipe.blogspot.com

Introduction

Are you tired of the same old flavorless cakes? Do you want to try something new and exciting? Then, it’s time to try the Mary Berry Coconut Cake recipe that will take your taste buds on a tropical vacation. This cake is moist, fluffy, and bursting with coconut flavor. It’s a perfect dessert to impress your guests or to indulge in yourself. So, let’s get started on this exciting culinary journey.

Ingredients

For the Cake: – 225g unsalted butter, softened – 225g caster sugar – 4 large eggs – 225g self-raising flour – 2 tsp baking powder – 100g desiccated coconut – 4 tbsp coconut milk For the Icing: – 150g unsalted butter, softened – 300g icing sugar – 2 tbsp coconut milk – 50g desiccated coconut

Instructions

For the Cake: 1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line two 20cm sandwich tins. 2. In a large mixing bowl, cream together the butter and sugar until pale and fluffy. 3. Add the eggs one at a time, beating well after each addition. 4. Sift in the flour and baking powder, then fold in the desiccated coconut and coconut milk. 5. Divide the mixture between the prepared tins and smooth the tops with a spatula. 6. Bake for 20-25 minutes until golden brown and a skewer inserted into the center comes out clean. 7. Leave to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely. For the Icing: 1. In a large mixing bowl, beat the butter until soft and creamy. 2. Sift in the icing sugar and beat until smooth. 3. Add the coconut milk, then beat for a few more minutes until the icing is light and fluffy. 4. Spread half the icing over one of the cooled cakes, then sandwich the other cake on top. 5. Spread the remaining icing over the top and sides of the cake, then sprinkle with desiccated coconut.

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Nutritional Information

– Calories: 586 per serving – Fat: 35g – Carbohydrates: 62g – Protein: 5g – Sugar: 47g – Sodium: 325mg

Cooking Time

– Preparation Time: 30 minutes – Cooking Time: 20-25 minutes

Equipment

– Two 20cm sandwich tins – Mixing bowls – Electric mixer or whisk – Spatula – Wire rack

Serving Suggestions

Serve the Mary Berry Coconut Cake with a cup of tea or coffee. It’s perfect for afternoon tea or as a dessert after dinner. You can also serve it with whipped cream or ice cream for an extra indulgent treat.

Variations

– If you want to make it more tropical, add some chopped pineapple or mango to the cake batter. – You can also add some lime zest or juice to the icing for a tangy twist. – For a chocolate twist, add some cocoa powder to the cake batter and replace the desiccated coconut with chocolate chips.

Substitutions

– You can use margarine instead of butter, but the flavor may be slightly different. – If you don’t have coconut milk, you can substitute it with regular milk or cream. – You can use gluten-free flour instead of self-raising flour for a gluten-free version.

Storage

Store the Mary Berry Coconut Cake in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months. To defrost, leave it at room temperature for a few hours.

Tips

– Make sure the butter is softened before you start making the cake batter. – You can use a hand mixer or a stand mixer to make the cake batter. – Don’t overmix the batter, or the cake will be tough. – To check if the cake is done, insert a skewer into the center. If it comes out clean, the cake is ready. – Let the cake cool completely before icing it.

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Notes

– This recipe makes a two-layer cake. You can halve the recipe to make a single-layer cake. – You can double the recipe to make a larger cake. – Make sure you use desiccated coconut instead of shredded or flaked coconut.

Frequently Asked Questions

Can I use fresh coconut instead of desiccated coconut? Yes, you can use fresh coconut, but it may affect the texture of the cake. You may need to adjust the amount of flour and liquid in the recipe. Can I make this cake in advance? Yes, you can make the cake a day ahead and store it in an airtight container at room temperature. Ice the cake just before serving.

Another Mary Berry Coconut Cake Recipe

Ingredients

– 200g caster sugar – 200g softened unsalted butter – 200g self-raising flour – 4 eggs – 100g desiccated coconut – 1 tsp baking powder – 2 tbsp milk

Instructions

1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line a 20cm cake tin. 2. In a large mixing bowl, beat together the sugar and butter until pale and fluffy. 3. Add the eggs one at a time, beating well after each addition. 4. Sift in the flour and baking powder, then fold in the desiccated coconut and milk. 5. Spoon the mixture into the prepared tin and smooth the top with a spatula. 6. Bake for 40-45 minutes until golden brown and a skewer inserted into the center comes out clean. 7. Leave to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.

Nutritional Information

– Calories: 437 per serving – Fat: 26g – Carbohydrates: 45g – Protein: 5g – Sugar: 33g – Sodium: 237mg

Cooking Time

– Preparation Time: 20 minutes – Cooking Time: 40-45 minutes

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Variations

– You can add some lime or lemon zest to the cake batter for a citrusy twist. – You can also add some chopped nuts or dried fruit to the cake batter for added texture and flavor.

Substitutions

– You can use margarine instead of butter, but the flavor may be slightly different. – If you don’t have desiccated coconut, you can use shredded or flaked coconut. – You can use gluten-free flour instead of self-raising flour for a gluten-free version.

Storage

Store the Mary Berry Coconut Cake in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months. To defrost, leave it at room temperature for a few hours.

Tips

– Make sure the butter is softened before you start making the cake batter. – You can use a hand mixer or a stand mixer to make the cake batter. – Don’t overmix the batter, or the cake will be tough. – To check if the cake is done, insert a skewer into the center. If it comes out clean, the cake is ready. – Let the cake cool completely before serving.

Conclusion

In conclusion, the Mary Berry Coconut Cake recipe is a perfect way to add some tropical flavor to your life. Whether you’re a coconut lover or not, this cake is sure to impress. The moist and fluffy texture combined with the sweet coconut flavor is a match made in heaven. So, go ahead, give it a try, and let us know if you loved it as much as we did!

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