Mary Berry Lime And Coconut Cake​ Recipe

This zesty Mary Berry Lime And Coconut Cake Recipe is made with self-raising flour, desiccated coconut, fresh lime zest, soft butter, and caster sugar. The result is a wonderfully moist loaf with a bright, tropical flavor, all topped with a tangy cream cheese icing. This cake is perfect for an afternoon tea or a light spring dessert and makes one 2lb loaf.

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Mary Berry Lime And Coconut Cake Recipe Ingredients

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

• 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
• 115g (about 1 1/4 cups) desiccated coconut
• 4 tbsp milk
• 2 limes, zest only

For the Lime Cream Cheese Icing:

• 100g (about 3.5 oz) full-fat cream cheese, softened
• 50g (about 1/4 cup) unsalted butter, softened
• 200g (about 1 1/2 cups) icing sugar (confectioners’ sugar), sifted
• 1 tbsp lime juice
• 1 tsp lime zest, for decoration (optional)
• 2 tbsp toasted coconut flakes (optional)

How To Make Mary Berry Lime And Coconut 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 it with a “sling” of baking paper (one long strip that covers the bottom and two long sides).
2. Use the all-in-one method: Place all the loaf cake ingredients (flour, baking powder, sugar, very soft butter, eggs, desiccated coconut, milk, and the zest of 2 limes) into a large mixing bowl.
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 as soon as everything is fully combined and the batter is smooth and creamy. Do not overmix.
4. Fill the tin: Spoon the thick batter into your prepared loaf tin. Use a spatula to spread it into the corners 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 cake is ready when it is golden brown and a skewer inserted into the very center of the loaf comes out clean.
7. Cool the cake: Let the loaf cake cool in the tin for 10 minutes. Then, use the baking paper “sling” to carefully lift it out onto a wire rack to cool completely.
8. Make the icing: While the cake cools, make the icing. Place the softened cream cheese and softened butter in a bowl. Beat with an electric mixer until smooth and combined.
9. Finish the icing: Sift the icing sugar into the bowl to remove any lumps. Add the 1 tablespoon of lime juice. Beat on a low speed at first, then increase to medium-high and beat until the icing is smooth, light, and fluffy.
10. Frost and decorate: Once the loaf cake is completely cool, spread the lime cream cheese icing evenly over the top. Sprinkle with the optional extra lime zest and toasted coconut flakes.

Recipe Tips

• Room Temperature is Key: For the “all-in-one” method to work, your butter, eggs, and milk must be at room temperature. For the icing, your butter and cream cheese must be softened, or the icing will be lumpy.
• Zest, Not Pith: When zesting your limes, be sure to only grate the bright green outer layer. The white layer underneath, called the pith, is very bitter and will add an unpleasant taste to your cake.
• Don’t Overmix: The all-in-one method is quick. As soon as the batter comes together and looks smooth (about 1-2 minutes), stop mixing. Overmixing develops the gluten in the flour and will make your loaf cake dense and tough.
• Cool Completely Before Icing: This is the most important rule for icing a cake. If the loaf is even slightly warm, the cream cheese icing will melt, turn runny, and soak into the cake instead of sitting on top.
• Sift Your Icing Sugar: Don’t skip sifting the icing sugar. It is the only way to guarantee a perfectly smooth, lump-free cream cheese icing.

What To Serve Lime And Coconut Cake

This zesty loaf cake is perfect for an afternoon treat with a simple cup of tea. A light green tea or Earl Grey pairs beautifully with the lime. It’s also delicious with a black coffee. For a simple dessert, serve a slice with a dollop of plain Greek yogurt to balance the sweetness, or go all-in on the tropical theme with a side of fresh mango or pineapple slices.

How To Store Lime And Coconut Cake Leftovers

• Refrigerate: Because of the cream cheese icing, this cake must be stored in the refrigerator. Place it in an airtight container or cover it well. It will keep for 3-4 days. For the best flavor and texture, let it sit at room temperature for 15-20 minutes before serving.
• Freeze: You can freeze the un-iced loaf very successfully. 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 overnight at room temperature, then make the icing and frost the cake.

Mary Berry Lime And Coconut Cake Recipe Nutrition Facts

• Calories: 430 kcal
• Total Fat: 24g
• Saturated Fat: 15g
• Cholesterol: 80mg
• Sodium: 220mg
• Total Carbohydrate: 50g
• Dietary Fiber: 2g
• Sugars: 38g
• Protein: 4g

Frequently Asked Questions

• Can I use plain (all-purpose) flour instead of self-raising? Yes. You will need to add your own raising agents. For this recipe, use 175g of plain 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 use bottled lime juice? For the icing, you can use bottled lime juice in a pinch. However, for the cake batter, you must use fresh lime zest. The zest contains all the fragrant oils and provides the main lime flavor for the sponge.
• Can I make this as a round layer cake? Yes, this recipe batter will fit two 8-inch (20cm) round cake tins. Grease and line them, divide the batter, and bake at 180°C (160°C Fan / 350°F) for 25-30 minutes. Let them cool completely, then use the cream cheese icing as the filling and topping.
• Why did my cake sink in the middle? This is almost always because the cake was slightly underbaked or the oven door was opened too early. When you open the oven, cold air rushes in and can cause the delicate, un-set center of the cake to collapse. Wait until the 50-minute mark before opening the oven to do the skewer test.

Try More Recipes:

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