Mary Berry Coconut Cake Recipe
Certainly! Here's a short summary of Mary Berry's Coconut Cake:Mary Berry's Coconut Cake is a tropical delight that combines moist coconut-infused cake layers with a luscious coconut frosting. It's a sweet escape to paradise, perfect for any occasion. With careful preparation and helpful tips, you can create this delectable dessert and savor the tropical flavors in every bite. Enjoy the sweet and coconutty goodness of this homemade masterpiece!
Equipment
- Mixing bowls You'll need mixing bowls of various sizes to prepare and mix the ingredients.
- Electric Mixer or Stand Mixer While you can mix the cake batter and frosting by hand, an electric mixer or a stand mixer with a paddle attachment will make the process quicker and more efficient.
- Measuring Cups and Spoons For accurate measurement of ingredients like flour, sugar, and milk.
- Spatula A spatula is essential for folding the dry ingredients into the wet batter and for smoothing the cake batter in the pans.
- Cake Pans Two 20cm (8-inch) round cake pans are required to bake the cake layers. Make sure they're of good quality and non-stick.
- Parchment Paper You'll need parchment paper to line the bottoms of the cake pans to prevent sticking.
- Oven Thermometer This is useful to ensure your oven is at the correct temperature for baking.
- Wire Racks Wire racks are used to cool the baked cake layers.
- Knife A sharp knife is handy for trimming the cake layers if needed.
- Toothpick or Cake Tester To check for doneness when baking the cake layers.
Ingredients
- 200 g 7 oz unsalted butter, softened
- 200 g 7 oz caster sugar
- 4 large eggs
- 200 g 7 oz self-raising flour
- 1 1/2 teaspoons baking powder
- 50 g 1.75 oz desiccated coconut
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- For the Coconut Frosting:
- 150 g 5.3 oz unsalted butter, softened
- 300 g 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
Instructions
- Preheat your oven to 160/140C or fan/gas 3.
- Take a loaf tin and grease it with some butter. Then, line the tin with non-stick baking paper.
- Take a mixing bowl. Sift some of the self-raising flour into it and add a pinch of salt.
- Rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Stir in the sugar, coconut, eggs, and milk and mix to a soft dropping consistency.
- Spoon the mixture into the prepared tin and smooth the surface with a palette knife.
- Bake for 30 minutes.
- Remove the cake from the oven and sprinkle with the extra coconut.
- Return the cake to the oven and bake for an additional 20-25 minutes, until well risen and golden and a skewer inserted into the centre comes out clean.
- Allow the cake to cool in the tin for a few minutes before turning it out onto a wire rack to cool completely.