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Mary Berry Coconut Cake
Sophia smith

Mary Berry Coconut Cake Recipe

This Mary Berry Coconut Cake recipe is a light, fluffy, and moist cake infused with rich coconut milk and desiccated coconut, layered with creamy coconut buttercream, and finished with a snowy coconut topping. It’s the perfect cake for birthdays, teatime, or any special occasion where you want a tropical twist on a classic British bake.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Course: Afternoon Tea, Dessert
Cuisine: British
Calories: 420
Ingredients Video Notes

Ingredients
  

For the Cake:
  • 225 g Self-raising flour
  • 1 teaspoon Baking powder
  • 225 g Caster sugar
  • 4 Large eggs
  • 100 ml Coconut milk
  • 100 ml Desiccated coconut
  • 225 g Unsalted butter (softened)
For the Buttercream
  • 250 g Unsalted butter (softened)
  • 500 tablespoons Icing sugar
  • 2 tablespoons Coconut milk
  • 1 teaspoon Coconut extract
For Decoration
  • 50 g Desiccated coconut

Video

Notes

Required Kitchen Tools

When making this Mary Berry Coconut Cake, the right kitchen tools will make your baking smooth and stress-free:
  1. Two 20cm Round Cake Tins – Essential for baking the perfect layered sponge.
  2. Mixing Bowls – One large for cake batter and another for buttercream.
  3. Hand or Stand Mixer – To cream butter and sugar until light and fluffy.
  4. Measuring Scales & Spoons – For accuracy in baking.
  5. Sieve – To sift flour and icing sugar for a lump-free finish.
  6. Wire Cooling Rack – To cool the cakes evenly.
  7. Palette Knife – Perfect for spreading and smoothing buttercream.
Having these tools ready will ensure your coconut cake turns out bakery-perfect every time.