Mary Berry Coconut Cake Recipe​

This simple Mary Berry Coconut Cake Recipe is made using her famous all-in-one method with self-raising flour, butter, caster sugar, eggs, and desiccated coconut. The result is a wonderfully light and moist sponge with a sweet, tropical coconut flavor. This cake is perfect for an afternoon tea or a simple weekend bake and creates one lovely 8-inch layer cake.

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Mary Berry Coconut Cake Recipe Ingredients

For the Cake (All-in-One Method):

• 225g (about 1 3/4 cups) self-raising flour
• 2 tsp baking powder
• 225g (about 1 cup) caster sugar (or granulated sugar)
• 225g (about 1 cup) unsalted butter, very soft
• 4 large eggs
• 50g (about 1/2 cup) desiccated coconut
• 4 tbsp milk

For the Icing and Filling:

• 175g (about 3/4 cup) unsalted butter, softened
• 350g (about 2 3/4 cups) icing sugar (confectioners’ sugar), sifted
• 2-3 tbsp milk
• 1/2 tsp coconut extract (or vanilla extract)
• 4 tbsp raspberry jam
• 50g (about 1/2 cup) desiccated or toasted coconut flakes, for decoration

How To Make Mary Berry Coconut Cake Recipe

1. Preheat and prepare: Preheat your oven to 180°C (160°C Fan / 350°F / Gas 4). Grease two 8-inch (20cm) round cake tins and line the bottoms with baking paper.
2. Use the all-in-one method: Place all the cake ingredients (flour, baking powder, sugar, soft butter, eggs, desiccated coconut, and milk) into a large mixing bowl.
3. Mix the batter: Use an electric mixer to beat all the ingredients together on a low speed until they are just combined. Scrape down the sides of the bowl with a spatula.
4. Finish mixing: Increase the mixer speed to medium and beat for about 1 minute, or until the batter is smooth, thick, and creamy. Be careful not to overmix.
5. Divide the batter: Pour the batter evenly between your two prepared cake tins. Use a spatula to level the tops.
6. Bake the sponges: Bake on the middle shelf of the preheated oven for 25-30 minutes. The cakes are done when they are golden brown, well-risen, and spring back when you press them lightly with a finger.
7. Cool the cakes: Let the cakes cool in their tins for 5 minutes. Then, carefully turn them out onto a wire rack, peel off the baking paper, and let them cool completely.
8. Make the icing: While the cakes are cooling, make the coconut buttercream. Place the 175g of softened butter in a large bowl and beat with an electric mixer until smooth and creamy.
9. Add sugar and flavor: Sift the icing sugar into the bowl. Add 2 tablespoons of milk and the 1/2 teaspoon of coconut extract. Beat slowly at first until the sugar is mixed in, then increase the speed and beat for 3-5 minutes until the icing is very light and fluffy. If it seems too stiff, add the last tablespoon of milk.
10. Assemble the cake: Place one cooled cake layer on your serving plate or cake stand. Spread the 4 tablespoons of raspberry jam evenly over the top, leaving a small border.
11. Add the filling: Spread about one-third of the coconut icing on top of the jam. Gently place the second cake layer on top, pressing down lightly.
12. Decorate the cake: Use the rest of the buttercream to cover the top and sides of the cake. A palette knife is best for this. Finally, press the desiccated or toasted coconut flakes onto the top and sides of the cake.

Recipe Tips

• Use Room Temperature Ingredients: For the “all-in-one” method to work, your butter must be very soft (but not melted) and your eggs at room temperature. This helps them combine instantly into a smooth, even batter.
• Don’t Overmix: The key to a light and fluffy sponge is to mix only until the ingredients are combined and the batter is smooth. If you beat it for too long, you will develop the gluten in the flour and the cake will be tough and dense.
• Sift Your Icing Sugar: Always sift your icing sugar (confectioners’ sugar) before adding it to the butter. This simple step removes any small lumps and guarantees a perfectly smooth, non-gritty buttercream.
• Toast the Coconut (Optional): For a deeper, nuttier flavor and a beautiful golden look, you can toast the coconut for decoration. Spread it on a baking sheet and bake at 180°C (350°F) for 3-5 minutes. Watch it very carefully, as it can burn in seconds!

What To Serve Coconut Cake

This classic coconut cake is perfect on its own with a simple cup of black tea or coffee. For a more decadent dessert, serve a slice with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream. A side of fresh berries, like raspberries or strawberries, also cuts through the sweetness beautifully.

How To Store Coconut Cake Leftovers

• Store: Because of the buttercream icing, this cake is best stored in an airtight cake container. It will keep at a cool room temperature for 2-3 days. If your kitchen is very warm, store it in the refrigerator, but let it sit at room temperature for 20 minutes before serving.
• Freeze: You can freeze the un-iced sponge layers. Once cooled, wrap them very tightly in a layer of plastic wrap and then a layer of foil. They will keep in the freezer for up to 3 months. Thaw at room temperature before icing and assembling.

Mary Berry Coconut Cake Recipe Nutrition Facts

• Calories: 550 kcal
• Total Fat: 30g
• Saturated Fat: 18g
• Cholesterol: 110mg
• Sodium: 300mg
• Total Carbohydrate: 65g
• Dietary Fiber: 2g
• Sugars: 45g
• Protein: 5g

Frequently Asked Questions

• What if I don’t have self-raising flour? You can easily make your own. For this recipe, you would use 225g (about 1 3/4 cups) of plain (all-purpose) flour and add 3.5 teaspoons of baking powder and a 1/2 teaspoon of salt. Sift them together well with the 2 tsp of baking powder already in the recipe. (In total: 225g plain flour + 5.5 tsp baking powder + 1/2 tsp salt).
• Can I make this as a loaf cake? Yes, this recipe works beautifully in a 2lb (900g) loaf tin. Grease and line the tin, pour in the batter, and bake at 180°C (350°F) for 45-55 minutes, or until a skewer inserted into the center comes out clean. You can then drizzle it with a simple glaze made from icing sugar, coconut extract, and a little milk.
• Why is my “all-in-one” batter lumpy? This almost always happens because the butter was too cold. The “all-in-one” method relies on the butter being soft enough to instantly mix with the flour and sugar. If your butter is firm, it will just break into small lumps. Make sure to leave it out on the counter for a few hours before you start.

Try More Recipes:

• Mary Berry Christmas Pudding​ Recipe
• Mary Berry​ Fruit Loaf Recipe
• Mary Berry Biscoff Cheesecake​ Recipe