Mary Berry Lemon And Coconut Cake​ Recipe

This refreshing Mary Berry Lemon And Coconut Cake is made with self-raising flour, caster sugar, desiccated coconut, fresh lemon zest, and butter. The result is a wonderfully moist and tangy loaf cake with a crunchy-sweet drizzle. It’s perfect for an afternoon tea, a light spring dessert, and makes enough for 8 slices.

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Mary Berry Lemon And Coconut Cake Ingredients

For the Cake:

• 175g (6oz) softened butter or margarine
• 175g (6oz) caster sugar
• 225g (8oz) self-raising flour
• 2 level teaspoons baking powder
• 50g (2oz) desiccated coconut
• Zest of 1 large lemon
• 2 large eggs
• 4 tablespoons milk

For the Lemon Drizzle:

• 100g (4oz) granulated sugar
• Juice of 1 large lemon

For the Icing (Optional):

• 100g (4oz) icing sugar
• 1-2 tsp water
• 25g (1oz) toasted desiccated coconut, for sprinkling

How To Make Mary Berry Lemon 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, leaving a little paper overhanging the sides to help you lift the cake out later.
2. Combine the cake ingredients: Measure all the cake ingredients (butter, caster sugar, flour, baking powder, coconut, lemon zest, eggs, and milk) into a large mixing bowl.
3. Mix the batter: Use an electric whisk to beat all the ingredients together for about 2 minutes. The batter should be smooth, thick, and well combined. This is the “all in one” method.
4. Fill the tin: Pour the batter into your prepared loaf tin and spread it out evenly with a spatula.
5. Bake the cake: Bake for 35-40 minutes. The cake is done when it is golden brown, well-risen, and a skewer inserted into the center comes out clean.
6. Make the drizzle: While the cake is baking, mix the granulated sugar and lemon juice together in a small bowl. Stir until the sugar is partly dissolved.
7. Drizzle the warm cake: As soon as the cake comes out of the oven, poke small holes all over the top with a skewer. Pour the lemon drizzle evenly over the warm cake, letting it soak in.
8. Cool the cake: Let the cake cool completely in the tin before lifting it out using the parchment paper.
9. Make the icing: Once cool, mix the icing sugar with 1-2 teaspoons of water to make a smooth, runny icing. Drizzle this back and forth over the top of the cake.
10. Garnish and serve: Sprinkle the toasted desiccated coconut over the icing before it sets, then slice and serve.

Recipe Tips

• Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps them combine easily and creates a lighter, more even cake batter.
• Don’t Overmix: Beat the batter for just 2 minutes as instructed. Overmixing can develop the gluten in the flour, which can make the cake dense and tough instead of light.
• Drizzle While Warm: Adding the lemon drizzle while the cake is still warm from the oven is key. The heat helps the cake absorb the syrup, making it extra moist and tangy all the way through.
• Toast the Coconut: For a better flavor and texture, toast the coconut for the topping. Spread it on a baking sheet and bake for 3-5 minutes at 180°C (160°C Fan) until just golden. Watch it closely, as it burns very fast!

What To Serve Lemon And Coconut Cake

This bright and tangy lemon and coconut cake is absolutely perfect on its own with a simple cup of tea, like an Earl Grey, or a hot coffee. For a more formal dessert, serve a slice with a dollop of thick clotted cream, fresh whipped cream, or a scoop of creamy vanilla bean ice cream. A side of fresh berries, like raspberries or blueberries, also cuts through the sweetness nicely.

How To Store Lemon And Coconut Cake Leftovers

• Room Temperature: The best way to store this cake is in an airtight container (like a cake tin) at room temperature. It will stay moist and fresh for 3-4 days.
• Refrigerate: If your kitchen is very warm, you can store it in an airtight container in the refrigerator. Let it come to room temperature for about 30 minutes before serving for the best flavor and texture.
• Freeze: You can freeze the cake before adding the final icing and toasted coconut. Wrap the cooled, drizzled loaf tightly in plastic wrap, then a layer of foil. Freeze for up to 3 months. Thaw at room temperature, then add the icing and topping before serving.

Mary Berry Lemon And Coconut Cake Nutrition Facts

• Calories: 380 kcal
• Total Fat: 21g
• Saturated Fat: 13g
• Cholesterol: 70mg
• Sodium: 210mg
• Total Carbohydrate: 45g
• Dietary Fiber: 2g
• Sugars: 32g
• Protein: 4g

Frequently Asked Questions

• Why is my cake dry? This is usually caused by overbaking. Check the cake at the 35-minute mark. It’s done when a skewer comes out clean. Using the lemon drizzle while the cake is warm is also essential for keeping it moist.
• Can I use bottled lemon juice? It is highly recommended to use fresh lemons for both the zest and the juice. The zest adds a bright, floral flavor that bottled juice lacks, and fresh juice has a much tangier, cleaner taste for the drizzle.
• What is the “all in one” method? This is a classic Mary Berry technique where all the cake ingredients are placed in the bowl at the same time and beaten together. It’s a very simple and fast way to make a cake, as you don’t need to cream the butter and sugar first.
• Can I make this as a round cake? Yes, you can make this in an 8-inch (20cm) round cake pan. The baking time will be similar, around 35-40 minutes. You could also make 12 cupcakes, which would bake much faster, around 18-22 minutes.

Try More Recipes:

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