Mary Berry​ Cherry And Coconut Cake Recipe

This easy Mary Berry Cherry And Coconut Cake is made with self-raising flour, caster sugar, desiccated coconut, butter, and sweet glacé cherries. This recipe creates a wonderfully moist, classic loaf cake with a perfect, even bake. It’s the ideal cake for an afternoon tea, a bake sale, or a cozy weekend treat, and makes enough for 8 generous slices.

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Mary Berry Cherry And Coconut Cake Ingredients

For the Cake:

• 175g (6oz) softened butter or baking spread
• 175g (6oz) caster sugar
• 225g (8oz) self-raising flour
• 2 level teaspoons baking powder
• 50g (2oz) desiccated coconut
• 3 large eggs
• 1 tbsp milk
• 150g (5oz) glacé cherries

How To Make Mary Berry Cherry And Coconut Cake

1. Preheat and prepare the tin: Preheat your oven to 180°C (160°C Fan/Gas 4). Grease and line a 2lb (900g) loaf tin with parchment paper. Leave a little paper overhanging the sides to help you lift the cake out later.
2. Prepare the cherries: This is the most important step! Rinse the glacé cherries under warm water to wash off all the sticky syrup. Dry them thoroughly on a piece of kitchen paper. Cut the cherries into quarters and place them in a small bowl with 1 tablespoon of the weighed flour. Toss to coat them completely.
3. Combine the main ingredients: In a large mixing bowl, add the softened butter, caster sugar, eggs, milk, desiccated coconut, baking powder, and the rest of the self-raising flour.
4. Mix the batter: Use an electric whisk to beat all the ingredients together for about 2 minutes. The batter should be smooth, thick, and fully combined. This is the “all in one” method.
5. Fold in the cherries: Gently fold the flour-coated cherry pieces into the cake batter using a spatula. Try not to overmix.
6. Fill the tin: Spoon the batter into your prepared loaf tin and spread it out evenly.
7. Bake the cake: Bake in the center of the preheated oven for 45-50 minutes. The cake is done when it is golden brown, firm, and a skewer inserted into the center comes out clean.
8. Cool the cake: Let the cake cool in the tin for 10 minutes before using the parchment paper to lift it out. Transfer it to a wire rack to cool completely before slicing.

Recipe Tips

• Stop Cherries from Sinking: The trick is to wash, dry, and quarter the cherries, then toss them in a little flour from the recipe. Washing removes the heavy syrup, and the flour coating helps the pieces “grip” the batter instead of sinking to the bottom.
• Use Room Temperature Ingredients: For the “all in one” method to work perfectly, your butter and eggs must be at room temperature. This helps them combine into a smooth, even batter without any lumps.
• Check for Doneness: Loaf cakes can be tricky. If you find the top is browning too quickly but the inside is still raw, loosely cover the top of the tin with a piece of aluminum foil and continue baking until a skewer comes out clean.
• Lining the Tin: Don’t just grease the tin; make sure to line it with parchment paper. The sugars from the cherries can make the cake stick, and the parchment “sling” makes it much easier to remove.

What To Serve Cherry And Coconut Cake

This classic loaf cake is delicious all on its own, served with a strong cup of tea or coffee. It’s a sturdy cake, so it’s perfect for packing in a lunchbox or for a picnic. For a simple dessert, serve a warm slice with a scoop of vanilla ice cream or a generous spoonful of thick custard.

How To Store Cherry And Coconut Cake Leftovers

• Room Temperature: This cake stores beautifully. Keep it in an airtight container (like a cake tin) at room temperature. It will stay moist and fresh for 3-4 days.
• Freeze: This cake freezes very well. Once completely cool, wrap the entire loaf (or individual slices) tightly in plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.

Mary Berry Cherry And Coconut Cake Nutrition Facts

• Calories: 395 kcal
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 105mg
• Sodium: 310mg
• Total Carbohydrate: 46g
• Dietary Fiber: 2g
• Sugars: 28g
• Protein: 6g

Frequently Asked Questions

• Why did my cherries still sink? You may not have washed the syrup off completely, or you may not have dried them well enough. The combination of sticky syrup and extra moisture will make them too heavy for the batter. Make sure to toss them in flour right before folding them in.
• Can I use fresh cherries instead of glacé cherries? You can, but it will change the cake’s texture and flavor. Fresh cherries will release more moisture, making the cake wetter. You will still need to pit, quarter, and dry them, then toss them in flour. The cake will also be more tart.
• What is the “all in one” method? This is a classic Mary Berry technique where all the main cake ingredients (except add-ins like cherries or chocolate chips) are placed in the bowl at the same time and beaten together. It’s a very simple and fast way to make a great cake.
• Can I add icing to this cake? Yes, a simple lemon or vanilla drizzle icing would be a lovely addition. To make one, mix 100g of icing sugar with 1-2 tablespoons of lemon juice or milk until you have a thick but pourable consistency. Drizzle it over the cooled cake and let it set.

Try More Recipes:

• Mary Berry Lemon And Coconut Cake​ Recipe
• Mary Berry Lime And Coconut Cake​ Recipe
• Mary Berry Coconut Loaf Cake Recipe​