Delicious Mary Berry Coconut Cake Recipe

Delicious Mary Berry Coconut Cake Recipe

Welcome to the world of irresistible sweetness and tropical delight with Mary Berry’s Coconut Cake Recipe. This delightful dessert is a celebration of the exotic coconut flavor, capturing the essence of sun-soaked beaches and swaying palm trees in every bite.

The tender, moist layers of coconut-infused cake are paired with a luscious coconut frosting, making it a true paradise for coconut lovers. Whether you’re baking it for a special occasion or simply indulging in a sweet escape, this Coconut Cake Recipe is sure to transport your taste buds to a tropical oasis. Get ready to embark on a culinary journey filled with the essence of coconut bliss.

• Also read : Rock Cakes Recipe Mary Berry

Ingredients

• 200g (7 oz) unsalted butter, softened
• 200g (7 oz) caster sugar
• 4 large eggs
• 200g (7 oz) self-raising flour
• 1 1/2 teaspoons baking powder
• 50g (1.75 oz) desiccated coconut
• 2 tablespoons milk
• 1 teaspoon vanilla extract

For the Coconut Frosting:

• 150g (5.3 oz) unsalted butter, softened
• 300g (10.6 oz) icing sugar (powdered sugar)
• 2-3 tablespoons coconut milk
• 1 teaspoon vanilla extract

For Decorating (Optional):

• Extra shredded coconut
• Coconut flakes or fresh coconut for garnish

You’ve got the right idea! Here’s a detailed breakdown of how to prepare the cake batter for Mary Berry’s Coconut Cake:

Preparing the Cake Batter:

Preheat the Oven:

• Preheat your oven to 180°C (350°F) for a conventional oven or 160°C (325°F) for a fan-assisted oven. Ensure the oven is fully heated before baking.

Grease and Line the Cake Pans:

• Take two 20cm (8-inch) round cake pans and grease them with a bit of butter or use cooking spray.
• Line the bottom of each pan with parchment paper to prevent the cake from sticking.

Cream the Butter and Sugar:

• In a large mixing bowl, add the softened unsalted butter (200g) and caster sugar (200g).
• Use an electric mixer or a wooden spoon to cream the butter and sugar together until the mixture becomes light and fluffy. This might take a few minutes, and the mixture should turn pale in color.

Gradually Add Eggs:

• Crack the large eggs (4 in total) into a separate bowl.
• Gradually add the eggs to the creamed butter and sugar, one at a time.
• After adding each egg, mix well until fully incorporated before adding the next one.
• This step ensures that the eggs are evenly distributed and helps prevent the batter from curdling.

Sift and Fold in Dry Ingredients:

• Sift the self-raising flour (200g) and baking powder (1 1/2 teaspoons) into the bowl with the butter, sugar, and eggs.
• Add the desiccated coconut (50g) to the sifted dry ingredients.
• Gently fold the dry ingredients and coconut into the wet mixture using a spatula or a wooden spoon. Fold until just combined; be careful not to overmix. The batter should have a uniform texture.

Add Milk and Vanilla Extract:

• Pour in the milk (2 tablespoons) and add the vanilla extract (1 teaspoon) to the batter.
• Mix until the batter is smooth and all the ingredients are fully incorporated.

Baking the Cake:

Divide the Batter:

• Take the prepared cake pans that you’ve greased and lined.
• Carefully divide the cake batter equally between the two pans. You can use a spatula to spread it evenly and ensure both pans have about the same amount of batter.

Smooth the Tops:

• Using a spatula or the back of a spoon, gently smooth the tops of the batter in both pans to create an even surface.

Bake in the Preheated Oven:

• Place the filled cake pans in the preheated oven.
• Bake at 180°C (350°F) for a conventional oven or 160°C (325°F) for a fan-assisted oven.
• Bake for approximately 25-30 minutes, or until the cakes are golden brown, have risen, and a toothpick or cake tester inserted into the center comes out clean.

Check for Doneness:

• To check if the cakes are done, insert a toothpick or cake tester into the center of each cake layer.
• If it comes out clean without any wet batter clinging to it, the cakes are ready. If there are a few moist crumbs, that’s okay, but no liquid batter should be present.

Cooling the Cakes:

• Once the cakes are done, remove them from the oven.
• Allow them to cool in the pans for about 10-15 minutes. This helps them set and makes it easier to remove them from the pans.
• Afterward, run a knife around the edges of the cakes to loosen them from the pans.
• Carefully invert the cakes onto a wire rack to cool completely.

Making the Coconut Frosting:

Cream the Butter:

• In a clean mixing bowl, place the softened unsalted butter (150g).
• Use an electric mixer or a stand mixer fitted with the paddle attachment to cream the butter until it becomes soft and fluffy. This process should take a few minutes, and the butter will become lighter in color.

Gradually Add Powdered Sugar:

• Gradually add the icing sugar (powdered sugar) (300g) to the creamed butter.
• Continue to beat the mixture on low speed at first to avoid a cloud of powdered sugar, then increase the speed to medium.
• Beat until the butter and sugar are well combined, and the frosting is smooth and creamy. This will create a sweet and rich base for your coconut frosting.

Add Coconut Milk and Vanilla Extract:

• Pour in the coconut milk (2-3 tablespoons) and add the vanilla extract (1 teaspoon) to the frosting.
• Mix on low speed initially to incorporate the liquid ingredients without splattering.
• Once the liquid is mostly mixed in, increase the speed and beat until the frosting is completely smooth and has a desirable consistency.

 Assembling the Cake

• Place one cooled cake layer on a serving platter.
• Spread a layer of coconut frosting on top.
• Add the second cake layer and repeat the frosting process.
• Use the remaining frosting to cover the top and sides of the cake.

Decorating (Optional)

• Sprinkle extra shredded coconut on top of the frosted cake.
• Decorate with coconut flakes or fresh coconut if desired.

Serving Suggestion

Slice and Serve:

• Once you’ve assembled and frosted your Mary Berry Coconut Cake Recipe, it’s time to slice and serve. Use a sharp knife dipped in hot water for clean cuts.

Portion Sizes:

• You can cut the cake into generous slices for a decadent treat or smaller portions for a delightful afternoon snack.

Garnishes (Optional):

• Consider adding a few extra touches for presentation and flavor:
• Sprinkle extra shredded coconut over the top of the frosted cake to enhance its coconutty goodness.
• Decorate with coconut flakes or fresh coconut shavings for an elegant tropical touch.
• Fresh berries, such as raspberries or strawberries, make a colorful and tasty accompaniment.

Tips:

1. Use Room Temperature Ingredients:

• Ensure that the butter and eggs are at room temperature. This helps in achieving a smoother cake batter and better incorporation of ingredients.

2. Accurate Measurements:

• Use a kitchen scale for precise measurements, especially for the dry ingredients like flour and sugar, to achieve consistent results.

3. Properly Prepare Cake Pans:

• Grease the cake pans with a thin layer of butter or cooking spray, and line the bottoms with parchment paper. This prevents the cake from sticking and ensures easy removal.

4. Gentle Folding Technique:

• When folding the dry ingredients and coconut into the wet batter, use a gentle hand and fold only until just combined. Overmixing can result in a denser cake.

5. Even Cake Layers:

• Divide the cake batter as evenly as possible between the pans to ensure that both layers bake evenly.

6. Oven Monitoring:

• Keep a close eye on the cakes as they bake and avoid opening the oven door too frequently, as this can cause temperature fluctuations. Use an oven thermometer for accuracy.

7. Toothpick Test:

• To check for doneness, insert a toothpick or cake tester into the center of the Coconut Cake Recipe. If it comes out clean or with a few moist crumbs (but no wet batter), the cakes are done.

8. Cooling Time:

• Allow the cakes to cool in the pans for a short period (about 10-15 minutes) before removing them to a wire rack for complete cooling. This helps them set and prevents them from breaking.

9. Frosting Consistency:

• Adjust the amount of coconut milk in the frosting to achieve the desired consistency. Add more for a thinner frosting, or less for a thicker one.

10. Room Temperature Frosting: –

• Ensure the frosting is at room temperature for easier spreading and a smoother finish on the Coconut Cake Recipe.

11. Decorate with Finesse:

• When decorating the cake with extra shredded coconut or coconut flakes, lightly press them onto the frosting to make them stick better.

12. Make Ahead:

• If you want to save time, you can bake the cake layers in advance and freeze them (unfrosted). Thaw them before frosting and serving.

Conclusion:

In conclusion, Mary Berry’s Coconut Cake Recipe is a delightful journey into the world of tropical flavors and sweet indulgence. This cake embodies the essence of coconut with its tender layers of coconut-infused cake and creamy coconut frosting. With careful preparation and a few helpful tips, you can create a culinary masterpiece that’s perfect for any occasion.

Remember to use room temperature ingredients, prepare your cake pans properly, and monitor the baking process for the best results. The toothpick test is your ally in ensuring perfectly baked layers. And when it comes to frosting, don’t forget to adjust the coconut milk to achieve the desired consistency Coconut Cake Recipe.

Whether you’re serving it at a special celebration or enjoying a slice with a cup of tea, Mary Berry’s Coconut Cake Recipe is a tropical escape for your taste buds. So, go ahead, savor the sweet and coconutty goodness, and share this delightful treat with your loved ones. Enjoy every bite of your homemade masterpiece, and let it transport you to a world of delicious delight!