If you love the delicate, tropical taste of coconut, this Mary Berry coconut cake recipe is sure to be a favorite. Light, fluffy, and packed with sweet coconut flavor, this cake is simple to make yet incredibly satisfying. The combination of desiccated coconut in the batter and a creamy coconut-infused frosting makes every bite rich and indulgent.

What makes this coconut cake truly special is its balance of flavors and textures. It has just the right amount of sweetness without being overpowering, and the soft sponge pairs beautifully with the smooth, velvety frosting. Whether you’re baking for a casual afternoon tea, a birthday celebration, or just to satisfy a craving, this coconut cake is a foolproof recipe that delivers every time.

Recipe at a Glance

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 10-12 slices
Difficulty Level: Easy
Dietary Suitability: Vegetarian

Ingredients You’ll Need

For the Cake:

200g (1 cup) caster sugar
200g (¾ cup) unsalted butter, softened
4 large eggs
200g (1½ cups) self-raising flour
1 tsp baking powder
100g (1¼ cups) desiccated coconut
100ml (⅓ cup) coconut milk
1 tsp vanilla extract

For the Frosting:

200g (7 oz) full-fat cream cheese
100g (½ cup) unsalted butter, softened
250g (2 cups) icing sugar, sifted
1 tsp coconut extract
50g (½ cup) desiccated coconut, for decoration

Substitutes and Optional Ingredients

Self-raising flour alternative: Use plain flour with 1½ tsp baking powder.
Coconut milk substitute: Swap for whole milk if needed, but coconut milk enhances the flavor.
Cream cheese frosting alternative: A simple buttercream works if you prefer a lighter topping.

Equipment You’ll Need for Coconut Cake

Two 8-inch round cake tins
Mixing bowls
Electric hand mixer or stand mixer
Cooling rack
Offset spatula (for spreading frosting)

How to Make Coconut Cake Step-by-Step

Time needed: 50 minutes

Follow these simple steps to create your own Coconut Cake:

Preheat your oven
Preheat your oven to 180°C (160°C fan) / 350°F. Grease and line two 8-inch cake tins with baking parchment.
Cream butter and sugar
In a large bowl, beat the butter and sugar together until light and fluffy.
Add eggs and vanilla
Mix in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine dry ingredients
In a separate bowl, sift together the self-raising flour and baking powder. Add the desiccated coconut.
Mix everything together
Gradually fold the dry ingredients into the wet mixture, alternating with the coconut milk until fully combined.
Bake the cakes
Divide the batter evenly between the prepared tins and bake for 25-30 minutes until golden and a skewer inserted comes out clean.
Cool completely
Let the cakes cool in the tins for 10 minutes, then transfer to a wire rack.
Make the frosting
Beat the cream cheese and butter until smooth, then gradually mix in sifted icing sugar and coconut extract.
Assemble the cake
Spread a layer of frosting on one cake, place the second cake on top, then frost the entire cake. Sprinkle with desiccated coconut for decoration.
Serve and enjoy
Slice and serve with a cup of tea or coffee.

Nutrition Facts & Dietary Info

Each slice of coconut cake provides a balance of sweetness and richness. Here’s an estimated nutritional breakdown per serving:

Nutrient	Amount (per slice)
Calories	~350 kcal
Carbohydrates	~40g
Protein	~5g
Fat	~18g
Saturated Fat	~11g
Sugar	~25g

Contains gluten and dairy. Not suitable for nut-free diets due to coconut.

Why This Recipe Is a Must-Try

Simple yet indulgent. The coconut flavor shines through without being overpowering.
Soft and moist texture. Thanks to coconut milk and desiccated coconut, the sponge stays perfectly tender.
Versatile for any occasion. Ideal for afternoon tea, birthdays, or a weekend treat.

Pro Tips for Perfect Coconut Cake

Use room-temperature ingredients. This helps achieve a smoother batter and even baking.
Don’t overmix the batter. Overmixing can result in a dense cake, so fold gently until combined.
Chill the cake before frosting. A cool cake prevents the frosting from melting and makes it easier to spread.

Fun Variations & Ingredient Swaps

Make it tropical. Add a handful of chopped pineapple to the batter for a piña colada-inspired cake.
Chocolate coconut twist. Stir in some cocoa powder for a coconut-chocolate variation.
Lemon-infused coconut cake. Add lemon zest to brighten up the flavors.

Avoid These Common Mistakes

Skipping the coconut milk. It enhances the flavor and texture—regular milk won’t have the same effect.
Not letting the cake cool completely. Frosting a warm cake will cause the icing to melt.
Using sweetened coconut. Desiccated coconut is unsweetened, ensuring the cake isn’t overly sugary.

How to Store & Serve Coconut Cake

Storing

Keep in an airtight container at room temperature for up to 2 days.
Store in the fridge for up to 5 days, but allow it to come to room temperature before serving.

Freezing

Freeze unfrosted cake layers wrapped in cling film for up to 3 months.
Defrost overnight in the fridge before frosting and serving.

Serving

Best enjoyed with a cup of tea, coffee, or a glass of cold milk.
For extra indulgence, serve with fresh berries or a drizzle of chocolate sauce.

Mary Berry Coconut Cake Recipe FAQs

Can I make this cake dairy-free?

Yes! Substitute butter with dairy-free margarine, and use a vegan cream cheese alternative for the frosting.

Why is my coconut cake dry?

Overbaking is the most common reason. Check your cake a few minutes early, and always use coconut milk to maintain moisture.

Can I make this as a loaf cake instead?

Absolutely! Bake the batter in a 9×5-inch loaf tin for about 40-45 minutes, checking for doneness with a skewer.

Conclusion

This Mary Berry coconut cake recipe is a delightful blend of light, fluffy sponge and creamy coconut frosting, making it a must-try for any coconut lover. With a simple yet foolproof method, it’s an easy bake that guarantees a delicious result every time. Whether for a special occasion or a casual treat, this cake is sure to impress!