Mary Berry Coconut Loaf Cake Recipe​

This simple Mary Berry Coconut Loaf Cake Recipe is made using an easy all-in-one method with self-raising flour, desiccated coconut, caster sugar, soft butter, and milk. The result is a wonderfully moist and light loaf with a sweet, tropical coconut flavor. This cake is the perfect afternoon tea treat, ideal for a simple weekend bake, and makes one 2lb loaf.

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Mary Berry Coconut Loaf Cake Recipe Ingredients

For the Loaf Cake:

• 175g (about 1 1/3 cups) self-raising flour
• 1 tsp baking powder
• 175g (about 3/4 cup) caster sugar (superfine sugar)
• 115g (about 1/2 cup) unsalted butter, very soft
• 2 large eggs, lightly beaten
• 115g (about 1 1/4 cups) desiccated coconut
• 4 tbsp milk

For the Icing:

• 150g (about 1 1/4 cups) icing sugar (confectioners’ sugar), sifted
• 2-3 tbsp lemon juice (or milk)
• 2 tbsp toasted coconut flakes, for decoration (optional)

How To Make Mary Berry Coconut Loaf Cake Recipe

1. Preheat and prepare: Preheat your oven to 160°C (140°C Fan / 325°F / Gas 3). Grease a 2lb (900g) loaf tin and line the base and sides with a long strip of baking paper. This “sling” will help you lift the cake out later.
2. Combine the ingredients: In a large mixing bowl, add all the loaf cake ingredients: the self-raising flour, baking powder, caster sugar, very soft butter, beaten eggs, desiccated coconut, and milk.
3. Mix the batter: Use an electric hand mixer to beat all the ingredients together on a medium speed for about 1-2 minutes. Stop once everything is fully combined and the batter is smooth and creamy. Be careful not to overmix.
4. Fill the tin: Spoon the thick batter into your prepared loaf tin. Use a spatula to spread it evenly and level the top.
5. Bake the loaf: Bake on the middle shelf of the preheated oven for 50-60 minutes.
6. Check for doneness: The loaf cake is done when it is golden brown and a skewer inserted into the very center of the cake comes out completely clean.
7. Cool the cake: Let the cake cool in the loaf tin for 10 minutes. Then, use the baking paper “sling” to carefully lift it out. Place it on a wire rack to cool completely.
8. Make the glaze: Once the cake is completely cool, make the icing. Place the sifted icing sugar in a small bowl. Add 2 tablespoons of lemon juice (or milk) and stir until you have a thick, smooth icing that is pourable but not watery. Add a little more liquid if needed.
9. Decorate the cake: Drizzle the icing back and forth over the top of the cool loaf, letting it drip down the sides. Immediately sprinkle with the toasted coconut flakes, if using. Let the icing set before slicing.

Recipe Tips

• Use Room Temperature Ingredients: For the “all-in-one” method to work perfectly, your butter, eggs, and milk must be at room temperature. This helps them combine instantly into a smooth, even batter.
• Create a “Sling”: When lining your loaf tin, cut a strip of baking paper that is the width of the tin and long enough to hang over the two long sides. This makes it so much easier to lift the delicate loaf out without it breaking.
• Cool Completely Before Icing: This is a key step! If you pour the glaze on a warm cake, it will just melt, turn transparent, and soak in. For a thick, white, professional-looking glaze, the cake must be completely cool to the touch.
• Don’t Overbake: Loaf cakes can become dry very quickly. Start checking your cake at the 50-minute mark. As soon as the skewer comes out clean, take it out of the oven.
• Toast Your Coconut: To toast the coconut for decoration, spread it on a dry baking tray and bake at 180°C (350°F) for 2-4 minutes. Watch it like a hawk, as it goes from pale to burnt in seconds!

What To Serve Coconut Loaf Cake

This lovely coconut loaf cake is perfect on its own with a hot cup of tea or a black coffee. It’s a classic afternoon treat. For a simple dessert, you can serve a slice slightly warm with a dollop of clotted cream, fresh whipped cream, or a scoop of vanilla ice cream. A side of tart raspberry coulis or fresh mango slices also pairs beautifully with the sweet coconut flavor.

How To Store Coconut Loaf Cake Leftovers

• Store: Once the icing has set, store the loaf cake in an airtight container at room temperature. It will stay moist and fresh for 3-4 days.
• Freeze: This cake freezes very well. For best results, freeze the loaf before icing it. Let it cool completely, then wrap it tightly in a layer of plastic wrap, followed by a layer of foil. It will keep in the freezer for up to 3 months. Thaw at room temperature, then make and add the glaze.

Mary Berry Coconut Loaf Cake Recipe Nutrition Facts

• Calories: 380 kcal
• Total Fat: 20g
• Saturated Fat: 13g
• Cholesterol: 65mg
• Sodium: 210mg
• Total Carbohydrate: 45g
• Dietary Fiber: 2g
• Sugars: 30g
• Protein: 4g

Frequently Asked Questions

• Why did my cake sink in the middle? This is usually caused by one of two things: the oven door was opened too early (letting cold air rush in), or the cake was underbaked. Make sure to wait until the cake looks fully risen and golden (at least 50 minutes) before opening the oven to do the skewer test.
• Can I use all-purpose (plain) flour instead of self-raising? Yes, you can. You will need to add more leavening agent. For this recipe, use 175g of plain (all-purpose) flour and add a total of 2.5 teaspoons of baking powder (1.5 teaspoons to replace the agent in the flour, plus the 1 teaspoon already in the recipe).
• Can I add other ingredients to the batter? Certainly. The zest of 1 lemon or lime stirred into the batter adds a wonderful, fresh, citrus kick that goes perfectly with coconut. You could also stir in 100g (about 1/2 cup) of white chocolate chips or glacé (candied) cherries.

Try More Recipes:

• Mary Berry Coconut Cake Recipe​
• Mary Berry Christmas Pudding​ Recipe
• Mary Berry​ Fruit Loaf Recipe