Fluffy Tropical Coconut Cake Recipe for Sweet Escapes

Sweet memories dance through my coconut cake recipe, whisking you into a world of tropical delight.

Fluffy layers promise pure comfort with every tender crumb.

Soft, delicate textures invite pure bliss from the first bite.

Generations of bakers have perfected this dreamy dessert, blending simple ingredients into something magical.

Tropical notes weave through each slice, creating a sensory experience that transports you instantly.

Creamy frosting and delicate coconut flakes promise a dessert that feels like a warm embrace.

You’ll want to savor every single moment of creating this delectable treat.

Reasons To Try Mary Berry Coconut Cake Recipe

• Simplify Baking: This coconut cake recipe offers straightforward steps that even beginner bakers can master with confidence.
• Versatile Treat: Perfect for various occasions like afternoon tea, family gatherings, or weekend dessert cravings with its rich coconut flavor.
• Quick Preparation: Minimal ingredients and simple mixing technique make this cake a fast and stress-free baking experience that delivers delicious results.
• Crowd-Pleasing Dessert: The combination of coconut and soft cake texture creates a universally appealing treat that will delight both kids and adults.

The Basics For Mary Berry Coconut Cake Recipe

• Flour: Provides the base structure for the cake's texture.
• Salt: Enhances the overall flavor of the cake.

• Butter: Adds richness and helps create a tender crumb.
• Eggs: Bind the ingredients and provide moisture.
• Milk: Contributes to the cake's softness and helps mix ingredients.

• Sugar: Adds sweetness and helps with caramelization.
• Coconut, Shredded Coconut: Gives the cake its signature tropical flavor and adds texture to both the cake and topping.

Making Mary Berry Coconut Cake Recipe At Home

Step 1: Warm Up the Oven

Crank your oven to a cozy 160°C (320°F). Grab your loaf pan and give it a quick spray with cooking oil or butter it up nicely. Line the bottom with parchment paper for easy cake removal.

Step 2: Create Crumbly Base

Toss flour and a pinch of salt into a mixing bowl. Take soft butter and use your fingertips to work it into the flour. Keep rubbing until the mixture looks like soft, grainy sand.

Step 3: Add Sweet and Tropical Touches

Sprinkle sugar into your crumbly mixture. Fold in shredded coconut, letting those flaky white pieces dance through the dry ingredients.

Step 4: Bring the Batter to Life

Crack open eggs into the bowl. Pour in smooth, creamy milk. Whisk everything together until the batter becomes silky and totally combined. No lumps allowed!

Step 5: Prepare for Baking

Gently pour the batter into your prepared loaf pan. Make sure it spreads evenly across the bottom. Slide the pan into the preheated oven.

Step 6: First Baking Round

Let the cake bake for about 30 minutes. The kitchen will start smelling amazing and tropical.

Step 7: Coconut Topping Magic

Pull the partially baked cake out. Generously scatter extra coconut flakes across the top. Return to the oven for another 20-25 minutes.

Step 8: Cool and Celebrate

Once baked, let the cake rest in the pan for 10 minutes. Then transfer to a wire rack to cool completely. Slice, serve, and enjoy your coconutty creation!

Tips That Help With Mary Berry Coconut Cake Recipe

• Measure Precisely: Use exact measurements for flour, sugar, and coconut to ensure a consistent, perfectly textured cake every time.
• Soften Ingredients: Bring eggs and milk to room temperature before mixing to help ingredients blend smoothly and create a more even cake texture.
• Check Doneness Carefully: Insert a skewer into the center of the cake – it should come out clean with no wet batter to confirm the cake is fully baked.
• Toast Coconut Topping: Lightly toast the coconut before sprinkling on top to enhance its nutty flavor and add a delightful crunch to the cake.
• Store Smartly: Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.

Fun Combos For Mary Berry Coconut Cake Recipe

• Tropical Fruit Fusion: Replace coconut with crushed pineapple or mango for a vibrant, fruity cake that brings Caribbean flavors to your dessert.
• Gluten-Free Coconut Delight: Swap regular flour with almond or coconut flour to create a gluten-free version perfect for those with wheat sensitivities.
• Vegan Coconut Treat: Use plant-based butter, flax eggs, and dairy-free milk to transform this recipe into a completely vegan-friendly coconut cake that everyone can enjoy.
• Low-Sugar Option: Substitute sugar with stevia or monk fruit sweetener for a diabetic-friendly version that maintains the cake's delicious coconut essence.

What To Serve With Mary Berry Coconut Cake Recipe

• Elevate Tropical Dessert Delight: Coconut Cake Pairings
• Brew Complementary Tropical Tea: Select a light ginger or lemongrass herbal tea that enhances the cake's coconut sweetness and provides a refreshing counterpoint to the rich dessert.
• Pair with Creamy Beverage: Serve alongside a chilled glass of coconut milk or a smooth, creamy piña colada mocktail to double down on the tropical coconut flavor profile.
• Match with Fruity Accompaniment: Garnish the cake plate with fresh pineapple chunks or passion fruit slices, which add a tangy brightness that cuts through the cake's richness and creates a balanced dessert experience.

Keeping Mary Berry Coconut Cake Recipe For Later

• Store covered cake in airtight container for up to 5 days. Keep in cool section of refrigerator to maintain moisture and prevent staleness.
• 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. Place wrapped slices in freezer bag. Frozen slices stay fresh up to 3 months. Thaw at room temperature for 30 minutes before enjoying.
• Keep cake covered with clean kitchen towel or cake dome at room temperature for 2-3 days. Ensure space is cool and dry to prevent quick spoilage.

FAQs For Mary Berry Coconut Cake Recipe Fans

• Is coconut cake difficult to make?

Not at all! This recipe is straightforward and simple, requiring basic baking skills and common ingredients.

• Can I use desiccated coconut instead of fresh coconut?

Yes, desiccated coconut works perfectly and will give your cake a similar texture and flavor.

• What makes this coconut cake moist?

The combination of butter, eggs, and milk ensures a tender and soft cake texture that stays moist throughout.

• Do I need any special equipment to make this cake?

No special equipment is needed – just a standard loaf tin, mixing bowl, and basic baking tools will work great.

Coconut Cake Recipe

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4.7 from 23 reviews

• Total Time: 65 minutes
• Yield: 8 1x

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Description

Sweet coconut cake elevates dessert time with tropical elegance. Moist layers infused with rich coconut flavor promise a delightful journey through creamy, indulgent bliss you’ll savor to the last crumb.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 large eggs
• 225 grams self-raising flour
• 100 grams desiccated coconut
• 115 grams demerara sugar

Wet Ingredients:

• 115 grams butter (cut into small pieces)
• 4 tablespoons milk

Finishing Ingredient:

• Additional desiccated coconut (for sprinkling)

Conversion Notes:

• 115 grams butter = 4 ounces butter
• 225 grams flour = 8 ounces flour
• 100 grams coconut = 3.5 ounces coconut
• 115 grams sugar = 4 ounces sugar

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Instructions

1. Prepare the oven at 160°C and prepare loaf tin with grease and parchment paper.
2. Combine flour and salt, then gently work butter into mixture until it resembles coarse sand-like texture.
3. Incorporate sugar and shredded coconut into the flour mixture, mixing thoroughly.
4. Whisk eggs and milk together, then fold into dry ingredients until batter becomes uniformly smooth.
5. Carefully pour batter into prepared loaf tin, ensuring even distribution.
6. Place tin in preheated oven and bake for 30 minutes until initial golden color develops.
7. Sprinkle additional coconut over cake’s surface for extra texture and flavor.
8. Continue baking for 20-25 minutes, monitoring until a skewer inserted comes out clean.
9. Remove from oven and let cake rest inside tin for 10 minutes to stabilize structure.
10. Transfer cake to wire rack, allowing complete cooling before slicing and serving.

Notes

• Swap wheat flour with gluten-free alternatives like almond or coconut flour for a celiac-friendly version.
• Use plant-based butter and egg substitutes to transform this into a vegan-friendly coconut cake.
• Monitor moisture levels by checking the cake’s center with a toothpick to ensure perfect baking without dryness.
• Toast coconut topping beforehand to enhance its nutty flavor and add extra depth to the cake’s overall taste profile.

• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 298 kcal
• Sugar: 16 g
• Sodium: 168 mg
• Fat: 15 g
• Saturated Fat: 12 g
• Unsaturated Fat: 2 g
• Trans Fat: 0.3 g
• Carbohydrates: 33 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 55 mg