How To Make Mary Berry Coconut Cake Recipe For Easy Guide


Who doesn’t love a slice of moist, flavorful coconut cake recipe When it comes from the kitchen of Mary Berry, the beloved British baking queen, you know it’s going to be something special. Known for her simple yet scrumptious recipes, Mary Berry’s coconut cake is a delightful treat that brings a taste of the tropics to your table.

Ingredients for Mary Berry’s Coconut Cake Recipe

To create this delectable cake, you’ll need the following ingredients:

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 225g self-raising flour
  • 1 tsp baking powder
  • 4 large eggs
  • 50g desiccated coconut
  • 2 tbsp coconut milk
  • 1 tsp vanilla extract

For the frosting:

  • 250g cream cheese, softened
  • 100g unsalted butter, softened
  • 400g icing sugar, sifted
  • 2 tbsp coconut milk
  • 50g desiccated coconut for decoration

Equipment Needed

Before diving into the recipe, gather these essential tools:

  • Mixing bowls
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Cake tins (8-inch round)
  • Cooling racks
  • Spatula
  • Serrated knife for leveling the cake

Preparation Steps

First, prepare your ingredients. Measure everything precisely to ensure the best results. Preheat your oven to 180°C (350°F) and grease and line your cake tins with parchment paper.

Mixing the Batter

Start by creaming the softened butter and caster sugar together until light and fluffy. This process incorporates air into the mixture, giving the cake a light texture. Next, add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

In a separate bowl, combine the self-raising flour and baking powder. Gradually add these dry ingredients to the butter mixture, alternating with the coconut milk. Fold in the desiccated coconut gently to keep the batter airy.

Baking the Cake

Divide the batter evenly between the prepared cake tins. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes or until a skewer inserted into the center comes out clean.

Cooling and Removing from Pans

Allow the cakes to cool in their tins for about 10 minutes. Then, turn them out onto wire racks to cool completely. This step is crucial to avoid the cakes sticking to the tins or breaking.

Making the Frosting

For the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the sifted icing sugar, mixing until well combined. Finally, add the coconut milk and mix until the frosting is light and fluffy.

Assembling the Cake

Place one cake layer on a serving plate. Spread a generous amount of frosting on top. Place the second cake layer on top and apply a thin layer of frosting (crumb coat) to seal in the crumbs. Refrigerate for about 30 minutes to set the crumb coat. Apply the remaining frosting evenly over the cake.

Decorating Tips

Sprinkle the desiccated coconut over the top and sides of the cake for a beautiful finish. For an extra touch, you can toast the coconut lightly in a dry pan until golden brown.

Serving Suggestions

This coconut cake pairs wonderfully with a cup of tea or coffee. For a tropical twist, serve with a side of fresh fruit like pineapple or mango.

Storing Leftover Cake

Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it, but allow it to come to room temperature before serving to enjoy the best texture and flavor.

Common Mistakes to Avoid

  • Overmixing the batter: This can make the cake dense and tough. Mix just until combined.
  • Not measuring ingredients properly: Baking is a science, and precise measurements are crucial.
  • Incorrect oven temperature: Always preheat your oven and use an oven thermometer to ensure accurate temperature.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance. Wrap them tightly in cling film and store at room temperature. Frost the cake the next day for best results.

Can I substitute ingredients?

You can substitute coconut milk with regular milk, but it might affect the coconut flavor slightly. Ensure any substitutions maintain the same consistency.

How do I know when the cake is done?

Insert a skewer into the center of the cake. If it comes out clean, the cake is done. Also, the cake should spring back when lightly touched.

What if I don’t have coconut milk?

If you don’t have coconut milk, you can use regular milk or a combination of milk and coconut extract to mimic the flavor.

How do I store the frosting?

Store any leftover frosting in an airtight container in the refrigerator for up to a week. Allow it to come to room temperature and rewhip it before using.


Mary Berry’s coconut cake is a delightful dessert that’s perfect for any occasion. Its moist texture and rich coconut flavor make it a crowd-pleaser. Follow these steps, avoid common pitfalls, and you’ll have a show-stopping cake that even Mary Berry would be proud of.

Leave a Comment