Mary Berry Lime and Coconut Cake Recipe

Mary Berry Lime and Coconut Cake Recipe

Discover the enchanting flavors of Mary Berry's Lime and Coconut Cake, a splendid blend of tangy lime and tropical coconut that promises to delight your taste buds. This cake stands out for its moist and fluffy texture, making it a perfect treat for any occasion, be it a casual gathering or a more formal event.

Ingredients for the Lime and Coconut Cake

The cake requires basic yet flavorful ingredients:

  • Self-raising flour (225g) for a light and airy base
  • Desiccated coconut (40g) and lime rind (2 tsp) for that tropical zest
  • Caster sugar (220g) and melted butter (125g) for sweetness and richness
  • Eggs and coconut milk (120ml) to bind and moisten the batter

For the Lime Drizzle Icing, you'll need icing sugar (240g) and fresh lime juice (2 tbsp) to create a tangy topping that complements the cake perfectly.

Preparation Instructions

  1. Begin by preheating your oven and preparing your loaf pan with baking paper.
  2. Mix the dry ingredients, then blend in the wet ingredients until you achieve a smooth batter.
  3. Bake until a skewer comes out clean, then let cool before drizzling with the lime icing.

Serving Suggestions

This cake pairs wonderfully with a variety of sides such as vanilla ice cream, fresh lime wedges, toasted coconut flakes, or simply a dollop of yogurt and fresh berries for a refreshing breakfast option.

Storage and Reheating

The Lime and Coconut Cake keeps well in the fridge for 3-4 days. Wrap it properly in cling film or foil and store in an airtight container. It can also be frozen for 1-2 months, making it a convenient make-ahead dessert.

Nutritional Information

Each slice offers a balance of flavors and nutrients:

  • Calories: 372kcal
  • Protein: 3.6g
  • Total Fat: 16.4g
  • Carbohydrates: 53.9g
  • Sugars: 38.6g

FAQ about the Lime and Coconut Cake

Q: Can I use fresh coconut instead of desiccated coconut? A: Yes, but it will alter the texture and moisture content of the cake. Adjust quantities accordingly.

Q: Can I make this cake gluten-free? A: Substitute the self-raising flour with a gluten-free alternative to cater to dietary restrictions.

Q: Can this cake be frozen? A: Absolutely. Wrap it well and freeze for up to 3 months for best quality.

Delve into the delightful experience of baking Mary Berry's Lime and Coconut Cake, a recipe that promises to transport you to tropical paradises with each bite. For the complete recipe and more details, visit the original sources​​​​​​.

Subscribe for daily recipes. No spam, just food.