Mary Berry Coconut Cake Recipe
Dive into the tropical sweetness of Mary Berry's Coconut Cake, a simple yet elegant dessert that promises to whisk your taste buds to paradise. This cake is not just a treat; it's an experience, marrying the gentle sweetness of coconut with the impeccable baking prowess of Mary Berry. Whether you're celebrating a special occasion or simply indulging in a cosy afternoon tea, this coconut cake is the perfect centerpiece.
Ingredients for the Mary Berry Coconut Cake
The cake boasts a list of ingredients that are readily available, ensuring that anyone can recreate this tropical delight at home. You will need:
- For the cake: Unsalted butter, caster sugar, large eggs, self-raising flour, baking powder, desiccated coconut, coconut milk, and the zest of 1 lemon.
- For the icing: Icing sugar, lemon juice, and desiccated coconut for decoration.
Preparation Instructions
- Preparation: Start by preheating your oven and preparing your cake tin with butter and parchment paper.
- Combining Ingredients: Cream together the butter and sugar, then gradually add the eggs. Incorporate the dry ingredients followed by the coconut, coconut milk, and lemon zest.
- Baking: Pour the batter into the cake tin and bake until golden and cooked through. Allow the cake to cool before applying the icing and coconut decoration.
Storage and Reheating
This cake can be stored at room temperature for up to three days or refrigerated for up to a week when kept in an airtight container. It retains its moisture and flavour well, making it just as enjoyable a day or two after baking.
Nutritional Information
The cake is rich in flavor and nutritional value, providing a good balance of energy, fats, and proteins. It's also a source of dietary fiber thanks to the desiccated coconut.
FAQ about the Mary Berry Coconut Cake
- Can I use coconut flour instead of desiccated coconut?: It's possible, but desiccated coconut is recommended to maintain the intended texture and moisture of the cake.
- How can I store the leftover cake?: Keep it in an airtight container at room temperature for a few days or refrigerate for longer storage.
- Can I make this cake gluten-free?: Yes, by substituting the self-raising flour with a gluten-free alternative.
Mary Berry's Coconut Cake is more than just a dessert; it's a slice of baking heaven that promises to delight and satisfy. Its easy preparation and exotic flavour profile make it a standout recipe suitable for any occasion.
For a detailed guide, follow the original recipes and instructions at Cake Baker, Foodelity, and Aroras Recipe.