Mary Berry Coconut Cake
The Mary Berry Coconut Cake is a delectable dessert that embodies the tropical flavors of coconut. Created by the renowned British baker Mary Berry, this cake features a moist and tender crumb infused with the rich essence of coconut. It's typically adorned with a luscious coconut icing or frosting, enhancing both the flavor and texture of the cake.
Equipment
- 1 Mixing Bowls
- 1 Electric Mixer
- 1 Spatula
- 1 Cake Pans
- 1 Parchment Paper
- 1 Cooling Rack
- 1 Knife
- 1 Grater
- 1 Measuring Cups and Spoons
- 1 Oven
- 1 Piping Bags and Tips
- 1 Palette Knife
Ingredients
- 200 g self-raising flour
- 200 g caster sugar
- 200 g softened butter
- 4 eggs
- 50 g softened butter
- 400 g icing sugar
- 100 g toasted coconut shavings
- 2/3 tbsp oconut milk
Instructions
- Preheat oven to 180°C (350°F), grease two 20cm pans.
- Beat 225g butter and 225g caster sugar till creamy.
- Mix in 4 eggs, then fold in 225g flour, 2 tsp baking powder, 100g coconut.
- Bake 20-25 min, cool, then fill and top as desired.
Video
Notes
- For a gluten-free version, substitute self-raising flour with a gluten-free flour blend and add 2 tsp of baking powder.
- You can enhance the coconut flavor by using coconut milk instead of regular milk in the batter.
- Be cautious while adding milk; the batter should be soft but not overly runny.
- Toasted coconut flakes on top add an extra layer of flavor and texture to the cake.
- Ensure the cakes are completely cooled before frosting to prevent the melting of icing.