If you’re a fan of citrusy and tropical flavors, you’re going to love Mary Berry’s Lemon and Coconut Cake. This light and fluffy cake is bursting with the bright taste of lemon and the sweet, nutty flavor of coconut. It’s the perfect dessert for any occasion, from birthdays to summer gatherings.
This easy-to-follow recipe uses simple ingredients that you might already have in your kitchen. So, let’s get started and create this delightful cake that’s sure to become a new favorite!
Quick Facts
- Prep Time: 25 mins
- Cook Time: 30 mins
- Total Time: 55 mins
- Difficulty: Easy
- Servings: 12 people
What is Mary Berry Lemon and Coconut Cake?
Mary Berry’s Lemon and Coconut Cake is a delightful British dessert that combines the tangy flavor of lemon with the sweet, tropical taste of coconut. The cake batter is infused with lemon zest and juice, creating a bright and refreshing flavor. Desiccated coconut is added to the batter for a subtle nutty texture. The finished cake is topped with a creamy lemon icing and sprinkled with more coconut for a beautiful presentation.
Mary Berry Lemon and Coconut Cake Ingredients
Here’s what you’ll need to make this tasty cake:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 2 tsp baking powder
- 2 lemons, zested and juiced
- 50g desiccated coconut
For the lemon icing:
- 150g icing sugar
- 2-3 tbsp lemon juice
Steps to Make Mary Berry Lemon and Coconut Cake
Follow these simple steps to create your own Lemon and Coconut Cake:
- Preheat the oven to 180°C (160°C fan) and grease and line two 20cm round cake tins with parchment paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, sift together the flour and baking powder.
- Gradually fold the dry ingredients into the butter mixture until just combined.
- Fold in the lemon zest, lemon juice, and desiccated coconut.
- Divide the batter evenly between the prepared tins and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cakes to cool in the tins for 10 minutes before turning them out onto a wire rack to cool completely.
- For the lemon icing, mix together the icing sugar and lemon juice until smooth and pourable.
- Once the cakes are cooled, place one cake layer on a serving plate and spread half of the lemon icing on top.
- Place the second cake layer on top and spread the remaining icing over the top and sides of the cake.
- Sprinkle desiccated coconut over the top of the cake for a pretty finish.
Related: Mary Berry Jam and Coconut Sponge Recipe
Nutritional Information
This cake serves 12 people, and here’s the nutritional information per slice:
- Calories: 380 kcal
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 46g
- Sugar: 30g
- Protein: 4g
Why You’ll Love Mary Berry Lemon and Coconut Cake
There are plenty of reasons to love this delightful cake:
- Refreshing Flavors: The combination of tangy lemon and sweet coconut creates a refreshing and delicious flavor that’s perfect for any occasion.
- Easy to Make: This cake is simple to make and doesn’t require any fancy ingredients or techniques.
- Versatile Dessert: This cake is perfect for birthdays, summer parties, or just as a special treat to enjoy with family and friends.
- Impressive Presentation: The beautiful combination of the lemon icing and sprinkled coconut makes this cake look as good as it tastes.
Variations and Substitutions
Want to mix things up? Here are some ideas for variations and substitutions:
- Lime and Coconut Cake: Swap out the lemon zest and juice for lime zest and juice for a fun tropical twist.
- Orange and Coconut Cake: Use orange zest and juice instead of lemon for a sweeter citrus flavor.
- Gluten-Free Lemon and Coconut Cake: Substitute the self-raising flour with a gluten-free self-raising flour blend to make this cake gluten-free friendly.
- Vegan Lemon and Coconut Cake: Replace the butter with vegan margarine and the eggs with a vegan egg substitute (like flax eggs or applesauce) to make this cake vegan-friendly.
- Lemon Curd Filling: For an extra tangy kick, spread a layer of lemon curd between the cake layers before adding the icing.
- Coconut Cream Frosting: Instead of the lemon icing, try making a coconut cream frosting by whipping together coconut cream, icing sugar, and a touch of vanilla extract.
Storage and Reheating Instructions
If you have any leftover cake, you can store it easily. Place the cake in an airtight container and store it at room temperature for up to 3 days or in the refrigerator for up to 5 days.
This cake is best enjoyed at room temperature, so if you’ve stored it in the fridge, be sure to take it out about 30 minutes before serving to allow it to come to room temperature.
Conclusion
Mary Berry’s Lemon and Coconut Cake is a delightful dessert that’s perfect for any occasion. With its refreshing flavors and easy-to-follow recipe, this cake is sure to become a new favorite in your household. So, why not give it a try and enjoy a slice of this tasty treat with your loved ones?