Mary Berry Lemon And Coconut Cake

Name: Mary Berry's Lemon and Coconut Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 slices
Cuisine: British
Ingredients: 225g butter, softened; 225g caster sugar; 225g self-raising flour; 2 tsp baking powder; 4 large eggs; 2 lemons, zest only; 50g desiccated coconut; 2 tbsp milk; For the icing:; 150g icing sugar; Juice of 1 lemon; 2 tbsp desiccated coconut, toasted

Embark on a delightful baking journey with Mary Berry's Lemon and Coconut Cake, a recipe that marries the zesty freshness of lemons with the exotic sweetness of coconut. This cake is perfect for those who love a tropical twist on classic British baking.

Ingredients for the Lemon and Coconut Cake:

Butter and eggs form the base, with lemons providing zest and juice for that tangy flavor.
Desiccated coconut adds a tropical texture and taste.
The icing is a simple yet elegant combination of icing sugar and lemon juice, finished with toasted coconut flakes for extra crunch and flavor.

Preparation Instructions:

Begin by preheating your oven and preparing your cake tin with butter and baking paper.
Cream together the key ingredients until smooth, then fold in the lemon zest, juice, and coconut to create a batter rich in flavor and texture.
After baking until golden and springy, let the cake cool before drizzling with a glossy lemon icing and a sprinkle of toasted coconut.

Storage and Reheating: For best freshness, store the cake in an airtight container. It can remain at room temperature for a few days or refrigerated for extended freshness. When ready to enjoy again, a quick warm-up in the oven or microwave will revive its delightful flavors.

Nutritional Information: Each serving is a balance of sweetness and zest, with a calorie count that reflects the indulgence of butter, sugar, and coconut. The cake provides a good balance of carbohydrates and fats, making it a satisfying dessert option.

FAQ about the Lemon and Coconut Cake:

Making in Advance: Yes, the cake can be baked ahead. Simply store it properly until ready to serve.
Gluten-Free Options: Substitute the regular flour with a gluten-free blend to accommodate dietary needs.
Sugar Varieties: Different types of sugar can be used, but each will slightly alter the texture and flavor.

This delightful recipe, with its blend of citrus and tropical flavors, is a testament to Mary Berry's expertise in creating cakes that are both easy to make and irresistibly delicious. For a more detailed look into the preparation and variations of this Lemon and Coconut Cake, explore the provided instructions and tips.

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