Mary Berry's Coconut Cake

Mary Berry, a renowned British baking icon, offers a delightful Coconut Cake recipe that is perfect for any occasion. This cake is a lovely treat for those who enjoy the gentle sweetness and tropical essence of coconut. Whether you are hosting a simple afternoon tea or a grand celebration, Mary Berry’s Coconut Cake is sure to impress.

Cultural and Historical Context

This cake is inspired by the traditional flavors and baking style of Britain, with a tropical twist. Coconut cakes have been a staple in British baking, often enjoyed during tea time or as a celebratory dessert. Mary Berry, with her vast experience in traditional British baking, brings this classic cake to life with her simple yet delicious recipe.

Ingredients List

• For the Cake:
  • 225g self-raising flour
  • 1 tsp baking powder (if using the version with buttercream frosting)
  • 225g caster sugar
  • 4 large eggs
  • 100 ml coconut milk
  • 100g desiccated coconut
  • 225g unsalted butter, softened
  • Zest of 1 lemon (optional, for added flavor)
• For the Buttercream (Optional):
  • 250g unsalted butter, softened
  • 500g icing sugar
  • 2 tbsp coconut milk
  • 1 tsp coconut extract
  • 50g desiccated coconut (for decoration)

Preparation Instructions

For the Cake:

1. Preheat the Oven: Preheat your oven to 180°C/160°C fan/gas mark 4. Grease two 20cm round cake tins and line the bottoms with parchment paper.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and caster sugar until pale and fluffy.
3. Add Eggs: Gradually mix in the eggs, one at a time, ensuring each is well incorporated.
4. Combine Dry Ingredients: Sift in the flour and baking powder, then fold them gently into the wet mixture.
5. Add Coconut and Flavor: Stir in the desiccated coconut and coconut milk, along with the lemon zest.
6. Bake: Divide the batter between the prepared tins and bake for 20-25 minutes, or until a skewer comes out clean.
7. Cool: Let the cakes cool in the tins for 5 minutes before transferring to a wire rack.

For the Buttercream:

1. Cream the Butter: Beat the butter until light and fluffy.
2. Add Sugar: Gradually mix in the icing sugar, then the coconut milk and extract.
3. Assemble the Cake: Once the cakes are cool, spread buttercream on one layer, top with the second layer, and cover with more buttercream. Decorate with desiccated coconut.

Storage and Reheating

• In the Fridge: Wrap the cake in parchment paper and store in an airtight container at room temperature for up to 3 days.
• In the Freezer: For longer storage, wrap slices in cling film and freeze for up to 3 months.
• Reheating: Thaw slices at room temperature; microwave briefly if desired.

Nutritional Information

• Per Serving: (Assuming 8 servings)
  • Calories: 498 kcal
  • Fat: 29g
  • Saturated Fat: 20g
  • Carbohydrates: 49g
  • Sugar: 21g
  • Fiber: 4g
  • Protein: 8g
  • Sodium: 0.8 mg

Frequently Asked Questions (FAQ)

1. Can I use coconut flour instead of self-raising flour?
   • It's not recommended as coconut flour alters the cake's texture and moisture.
2. Can I add other flavors to the cake?
   • Yes, try adding lemon zest, vanilla extract, or almond extract for variety.
3. How do I prevent the coconut from sinking in the cake?
   • Toss the coconut in flour before adding it to the batter.
4. Can I make this cake gluten-free?
   • Yes, use a gluten-free self-raising flour blend.
5. How should I store leftover cake?
   • Store in an airtight container at room temperature for up to three days or refrigerate for a week.

Mary Berry's Coconut Cake is a perfect blend of traditional British baking and tropical flavors. Whether you're celebrating a special occasion or just enjoying a daily treat, this cake is sure to delight. Its moist texture, rich coconut flavor, and optional buttercream frosting make it a versatile choice for any event. Enjoy baking and indulging in this exquisite creation!