Heavenly Coconut and Lime Cake Recipe: A Tropical Delight

Sweet memories dance around this coconut and lime cake that captures tropical sunshine in every delectable bite.

Zesty aromas promise adventure for dessert enthusiasts seeking something extraordinary.

My grandmother’s cherished recipe whispers stories of warm island afternoons.

Vibrant citrus notes intertwine with rich, creamy coconut, creating a sensational flavor profile.

Delicate crumbs promise pure indulgence that feels both comforting and exciting.

Baking this cake becomes a delightful journey through taste and texture.

You’ll want to slice into this masterpiece and savor each magical moment.

Ingredients For Mary Berry Coconut And Lime Cake

• Creamed Coconut: A rich, flavorful ingredient that adds moisture and intense coconut taste to the cake.
• Cake Flour: Provides the primary structure and soft texture for the cake.
• Sugar: Adds sweetness and helps create a tender crumb.

• Butter, Eggs: Contribute to the cake's richness and help bind the ingredients together.

• Lime Juice, Malibu: Provides a bright, tropical flavor profile to the cake.
• Toasted Coconut, Icing Sugar: Adds texture and sweetness to the cake's frosting and decoration.

How To Bake Mary Berry Coconut And Lime Cake

Step 1: Prepare Baking Equipment

Preheat the oven to 350°F. Line two 9-inch round cake pans with parchment paper and lightly grease the sides to prevent sticking.

Step 2: Prepare Coconut Base

Grate the creamed coconut carefully. Separate half of the grated coconut for the cake batter and reserve the remaining half for the frosting and decoration.

Step 3: Create Cake Batter

• Flour
• Sugar
• Eggs
• Butter
• Vanilla extract
• Half of the grated coconut

Mix all ingredients thoroughly until the batter becomes smooth and creamy with no lumps.

Step 4: Bake The Cake Layers

Divide the cake batter evenly between the two prepared cake pans. Spread the batter smoothly to ensure even baking. Place in the preheated oven and bake for 20-25 minutes until the tops are golden brown and a toothpick inserted comes out clean.

Step 5: Cool Cake Layers

Remove cake pans from the oven and let them cool on wire racks for 10 minutes. Carefully remove cakes from pans and allow them to cool completely before frosting.

Step 6: Prepare Coconut Lime Frosting

• Melting remaining coconut
• Adding fresh lime juice
• Beating softened butter
• Mixing in powdered sugar
• Incorporating Malibu liqueur

Blend all ingredients until smooth and creamy.

Step 7: Assemble And Decorate Cake

Place one cake layer on a serving plate. Spread a layer of frosting, then top with the second cake layer. Cover the entire cake with remaining frosting. Press toasted coconut flakes around the sides and on top for extra texture and flavor.

Tips For Best Mary Berry Coconut And Lime Cake Results

• Toast Coconut Carefully: Gently brown coconut flakes in a dry pan over low heat, stirring constantly to prevent burning and achieve a perfect golden color.
• Measure Lime Zest Precisely: Use a microplane or fine grater to extract bright lime zest without the bitter white pith, ensuring a fresh citrus flavor.
• Check Cake Doneness Smartly: Insert a toothpick into cake center; if it comes out clean with no wet batter, the cake is perfectly baked.
• Balance Frosting Consistency: Add icing sugar gradually to create a smooth, spreadable frosting that holds its shape without being too thick or runny.
• Chill Before Serving: Refrigerate cake for 30 minutes after frosting to help set the icing and enhance flavor melding.

Fun Twists On Mary Berry Coconut And Lime Cake

• Tropical Pineapple Variation: Replace lime with fresh pineapple juice and zest for a sweeter, more tropical flavor profile.
• Gluten-Free Option: Substitute regular flour with almond or coconut flour to create a celiac-friendly version of the cake.
• Vegan Adaptation: Use plant-based butter, coconut cream instead of butter, and egg replacer to transform the recipe into a dairy-free and egg-free dessert.
• Low-Sugar Alternative: Replace sugar with stevia or monk fruit sweetener and reduce overall sugar content while maintaining the cake's delicious taste.

Pairing Suggestions For Mary Berry Coconut And Lime Cake

• Tropical Cocktail Companion: Pair this zesty cake with a refreshing Piña Colada, blending rum, coconut cream, and pineapple juice for a perfect flavor harmony.
• Afternoon Tea Delight: Serve alongside a light Earl Grey tea, which complements the cake's citrusy notes and provides a sophisticated contrast to the sweet coconut.
• Island-Inspired Beverage Match: Enjoy with a chilled glass of coconut water or a crisp white wine like Sauvignon Blanc, enhancing the cake's tropical essence.
• Dessert Wine Pairing: Select a sweet Moscato d'Asti, its light bubbles and fruity profile beautifully balancing the cake's rich coconut and lime flavors.

How To Store Mary Berry Coconut And Lime Cake Easily

• Store cake in an airtight container wrapped in plastic wrap for up to 4 days. Keep in the coldest part of the refrigerator to maintain freshness.
• Wrap completely cooled cake tightly in plastic wrap, then aluminum foil. Freeze for maximum 2 months. Thaw overnight in refrigerator before serving.
• Cut cake into individual portions, wrap each slice separately in plastic wrap, then place in freezer bag. Keeps perfectly for 1 month. Thaw at room temperature for 30 minutes.
• Keep cake covered with cake dome or loose aluminum foil for 2 days maximum. Best consumed within first 24 hours for optimal taste and texture.

FAQs On Mary Berry Coconut And Lime Cake

• What's the key flavor profile of this cake?

The cake combines the tropical sweetness of coconut with the tangy brightness of lime, creating a refreshing and exotic dessert that balances creamy and zesty notes.

• Can I substitute ingredients if I don't have Malibu?

You can replace Malibu with coconut extract or additional lime juice to maintain the cake’s tropical essence while keeping the flavor profile intact.

• How do I know the cake is perfectly baked?

Look for a golden-brown color and insert a toothpick into the center – if it comes out clean, your cake is ready and perfectly baked.

• Is toasting coconut necessary for the recipe?

Toasting coconut is optional but recommended as it enhances the nutty flavor and adds a delightful crunch to the cake’s exterior, elevating the overall texture and taste.

Why Mary Berry Coconut And Lime Cake Is A Tropical Treat

• Conquer Baking Complexity: Perfect for bakers seeking a slightly challenging yet manageable recipe that builds kitchen confidence without overwhelming novice cooks.
• Celebrate Tropical Vibes: Delivers a delightful flavor combination that transports taste buds to a sunny beach paradise with its zesty lime and rich coconut notes.
• Create Stunning Dessert Centerpiece: Transforms an ordinary cake into a gorgeous, Instagram-worthy treat that impresses guests at gatherings, birthdays, or summer parties.
• Customize with Ease: Offers flexible ingredients like optional Malibu for those wanting an extra boozy twist, making it adaptable to personal taste preferences.

Coconut And Lime Cake Recipe

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4.7 from 10 reviews

• Total Time: 30 minutes
• Yield: 8 1x

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Description

Creamy coconut and lime cake brings tropical sunshine to your dessert table, promising a delightful escape from ordinary sweets. Refreshing citrus notes dance with rich coconut, creating a perfectly balanced slice that transports you to a blissful island paradise.

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Ingredients

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Cake Base:

• 200 grams (7.05 ounces) self-raising flour
• 1 teaspoon baking powder
• 200 grams (7.05 ounces) caster sugar
• 200 grams (7.05 ounces) softened butter
• 4 eggs, beaten
• 2 tablespoons milk

Coconut and Lime Flavoring:

• 200 grams (7.05 ounces) block of creamed coconut
• Zest of 2 limes
• Juice of 2 limes

Frosting and Topping:

• 100 grams (3.53 ounces) butter, softened
• 140 grams (4.94 ounces) icing sugar, sifted
• 12 tablespoons Malibu (optional)
• 100 grams (3.53 ounces) toasted desiccated coconut

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Instructions

1. Warm the oven to 190C and prepare two cake pans with parchment lining, ensuring smooth release.
2. Carefully grate the creamed coconut, reserving half for the icing preparation later.
3. Combine all cake ingredients with the first half of grated coconut, whisking until the mixture achieves a silky, uniform consistency.
4. Evenly distribute the batter between the prepared cake pans, creating balanced layers.
5. Bake in the preheated oven for approximately 20 minutes, monitoring until the surfaces turn a delicate golden hue and a toothpick emerges clean.
6. Transfer cakes to wire cooling racks, allowing complete temperature reduction for optimal texture.
7. Gently melt the remaining coconut with fresh lime juice, creating a vibrant base for the frosting.
8. Whip butter and powdered sugar until light and fluffy, then incorporate the coconut-lime mixture and Malibu, blending until smooth.
9. Once cakes are fully cooled, generously spread the frosting between layers and across the entire cake surface.
10. Garnish the exterior with toasted coconut flakes, pressing gently to ensure they adhere, creating a textural and visual appeal.

Notes

• Toast coconut carefully to prevent burning, watching closely for an even golden-brown color.
• Use room temperature ingredients like butter and eggs to ensure smoother cake batter and more consistent texture.
• Adjust Malibu quantity for lighter or stronger rum flavor, depending on personal preference.
• Store cake in airtight container at room temperature for maximum moisture and freshness, consuming within 3-4 days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Caribbean

Nutrition

• Serving Size: 8
• Calories: 415
• Sugar: 34 g
• Sodium: 85 mg
• Fat: 28 g
• Saturated Fat: 19 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.3 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 75 mg