Mary Berry Raspberry and Coconut Cake Recipe

Dive into the delightful combination of sweet raspberries and tropical coconut with this Raspberry and Coconut Cake recipe, inspired by the creativity of Jennine Bryant and the culinary expertise found at Tasting Table and Sugar Salt Magic. This cake is a beautiful blend of flavors that evoke nostalgia while offering a sophisticated twist suitable for any occasion. Whether you're reminiscing about childhood or looking to impress guests at afternoon tea, this cake promises to be a hit.

Ingredients for the Raspberry and Coconut Cake

• For the Cake:
  • Butter (¾ cup, softened)
  • Granulated sugar (¾ cup)
  • Large eggs at room temperature (3)
  • All-purpose flour (1 ¼ cups)
  • Baking powder (1 teaspoon)
  • Desiccated coconut (1 cup + 2 tablespoons, divided)
  • Raspberries, fresh or frozen (1 cup + 10, divided)
  • Seedless raspberry jam (½ cup)
• For the Coconut Crumb Topping (from Sugar Salt Magic):
  • Desiccated coconut (¼ cup, 22g)
  • Plain flour (¼ cup, 33g)
  • White granulated sugar (2 tablespoons)
  • Unsalted butter, cold (42g)
• For the Coconut Icing:
  • Coconut milk (1 ½ tablespoons)
  • Icing sugar (1 ½ cups, 195g)

Preparation Instructions

1. Prepare the Oven and Pan: Preheat to 350 F (180 C) and line a 2-pound bread pan with parchment paper.
2. Mix the Batter: Cream butter and sugar until light, then gradually mix in eggs, flour, and baking powder. Fold in 1 cup desiccated coconut and ¾ cup raspberries.
3. Bake: Transfer the batter to the pan, sprinkle the remaining raspberries on top, and bake for about an hour. Cover with foil if the top browns too quickly.
4. Cool and Decorate: Let the cake cool before spreading raspberry jam on top, followed by a sprinkle of desiccated coconut and decoration with raspberries.

Storage and Reheating

Store this cake in an airtight container for 3-4 days to maintain its moisture. If containing fresh fruit, consider refrigerating if keeping for more than a day, and let slices come to room temperature before serving​​​​.

Nutritional Information

A serving of this cake provides approximately 420 calories, with 23.0g of total fat, 49.7g of carbohydrates, and 1.0g of dietary fiber. It's a treat that combines indulgence with the fresh, fruity flavors of raspberry and the tropical hint of coconut​​.

FAQ about the Raspberry and Coconut Cake

• Can I use frozen raspberries? Yes, both fresh and frozen raspberries work well in this recipe.
• How can I ensure my cake is moist? Proper storage is key; keep it in an airtight container, and if using fresh fruit, consider refrigerating.
• Can I make parts of this cake ahead of time? Yes, the raspberry compote used in some variations of the cake can be made ahead and stored​​.

Delight in the fusion of raspberry and coconut, and let this cake be a centerpiece for your next gathering or a luxurious treat for a quiet afternoon. Its combination of sweet and light flavors, complemented by the rich texture of the coconut icing and crumb topping, makes it an unforgettable dessert.

This recipe is inspired by Jennine Bryant's creation, showcasing the versatility and appeal of combining classic flavors in new and exciting ways. Enjoy the process of baking and the joy of sharing this delightful cake.