Anna Louise A coconut loaf cake is one of those cakes that is considerably more than the sum of its parts. Desiccated coconut in a batter does three things — it gives fragrance, it gives a slight chewiness that is very pleasant in contrast to the tender sponge, and it absorbs the surrounding moisture and keeps the cake remarkably moist for several days after baking.
This loaf cake is simple to make, keeps exceptionally well, and has a coconut flavour that is genuinely vivid rather than vague — partly because the desiccated coconut is toasted lightly before going into the batter, releasing its oils and intensifying its fragrance significantly.
The coconut glaze — icing sugar, coconut cream, and a little lime juice — drizzled over the warm cake gives a thin, slightly crunchy finish and an extra layer of coconut fragrance that makes the finished loaf look and smell completely wonderful.
Ingredients for Mary Berry Coconut Loaf Cake
For the Coconut Loaf
- 200g unsalted butter, softened
- 200g golden caster sugar
- 3 large eggs, at room temperature
- 175g self-raising flour, sifted
- 1 tsp baking powder
- 125g desiccated coconut — toasted until lightly golden (see method)
- 4 tbsp coconut cream — from a tin of full-fat coconut cream
- 1 tsp vanilla extract
- Finely grated zest of 1 unwaxed lime
For the Coconut Glaze
- 150g icing sugar, sifted
- 3 tbsp coconut cream
- 1 tbsp fresh lime juice
- 25g desiccated coconut, toasted — to scatter over the top
How to Make Mary Berry Coconut Loaf Cake
Step 1 — Toast the Coconut
Place the desiccated coconut in a large dry frying pan over a medium heat. Stir frequently for three to four minutes until the coconut is evenly lightly golden and deeply fragrant. Watch it carefully — coconut burns quickly once it begins to colour.
Remove from the heat immediately and transfer to a plate to cool. This step is optional but makes a significant difference to the depth of coconut flavour in the finished cake.
Step 2 — Preheat and Prepare
Preheat your oven to 170°C / 150°C fan / Gas 3. Grease a 900g (2lb) loaf tin generously and line with baking parchment, leaving overhang at both long sides.
Step 3 — Make the Batter
Beat the softened butter and golden caster sugar together for four to five minutes until pale and very fluffy. Add the eggs one at a time, beating well after each. Add the vanilla extract and lime zest.
Sift the flour and baking powder into the bowl. Add the toasted desiccated coconut and coconut cream. Fold gently until just combined — the batter will be slightly stiffer than a standard sponge batter due to the coconut.
Step 4 — Bake
Spoon the batter into the prepared tin. Spread evenly and level the top.
Bake for 55 to 65 minutes until deep golden, a skewer inserted into the very centre comes out clean, and the top has cracked slightly down the centre — this crack is completely characteristic of a loaf cake and is not a problem.
Cover loosely with baking parchment after 40 minutes if the top is browning too quickly before the centre is done.
Leave to cool in the tin for fifteen minutes before lifting out using the parchment overhang.
Step 5 — Make and Apply the Coconut Glaze
Mix the sifted icing sugar, coconut cream, and lime juice together until smooth. The glaze should be slightly runny — flowing from a spoon in a steady ribbon. If too thick, add a few drops more lime juice. If too thin, add a little more icing sugar.
While the cake is still slightly warm — not hot — pour the coconut glaze over the top of the loaf, letting it drip naturally down the sides. Scatter the reserved toasted desiccated coconut over the glaze immediately before it sets.
Leave to set for twenty minutes before slicing.
My Top Tips For Coconut Loaf Cake
Toast the desiccated coconut before using. This is the detail that makes the difference between a pleasant coconut cake and one that smells and tastes genuinely of coconut. Three to four minutes in a dry pan releases the coconut oils and deepens the flavour dramatically. Do not skip it.
Use coconut cream not coconut milk. Coconut milk is too thin and too watery for this recipe — it dilutes the batter and gives a less rich, less coconut-flavoured result. Full-fat coconut cream gives a richer, more intensely coconut batter.
The lime zest is the detail that lifts everything. Lime and coconut is a classic combination. The zest gives a vivid, slightly sharp citrus fragrance that makes the coconut flavour more interesting rather than simply sweet. Do not substitute with lemon — lime is the right pairing.
Apply the glaze while the cake is still slightly warm. Slightly warm cake absorbs the glaze slightly, giving a better set and a more integrated finish. Completely cool cake gives a glaze that sits entirely on the surface.
The batter will be stiffer than expected. The desiccated coconut absorbs moisture from the batter and makes it noticeably stiffer than a plain sponge batter. This is correct — do not add more liquid.
Serving Suggestions
Sliced at room temperature — as an afternoon tea loaf. With a cup of strong tea or coffee. As a gift — it keeps for four days and travels well. As part of a tropical-themed afternoon tea spread alongside lime curd and passion fruit.
How to Store
At room temperature: Store in an airtight container for up to 4 days. The coconut keeps the cake remarkably moist throughout.
In the freezer: Freeze without the glaze for up to 3 months. Apply the glaze fresh after defrosting and warming slightly.
Mary Berry Coconut Loaf Cake Recipe
Ingredients
Method
- Toast 125g desiccated coconut in a dry pan 3–4 minutes until lightly golden. Cool completely. Toast a further 25g for the top — set aside.
- Preheat oven to 170°C / 150°C fan / Gas 3. Grease and line a 900g loaf tin with a parchment sling.
- Beat butter and sugar 4–5 minutes until pale and fluffy. Add eggs one at a time. Add vanilla and lime zest. Sift in flour and baking powder. Add toasted coconut and coconut cream — fold gently until just combined.
- Spoon into tin — spread evenly. Bake 55–65 minutes until skewer comes out clean and top is deep golden with a characteristic centre crack. Cover loosely after 40 minutes if browning too quickly.
- Cool in tin 15 minutes. Lift out.
- Mix icing sugar, coconut cream, and lime juice until smooth and flowing. Pour over slightly warm cake — let it drip. Scatter reserved toasted coconut. Set 20 minutes. Slice.
Notes
Frequently Asked Questions
Can I use shredded coconut instead of desiccated?
Shredded coconut gives a more textured, slightly chewier result. Desiccated gives a finer, more even coconut distribution. Both work well — the texture differs slightly.
Can I add pineapple to the batter?
Yes — 75g of very well-drained tinned pineapple, patted dry and finely chopped, adds a tropical sweetness that complements the coconut and lime beautifully.
Can I make this as a round cake instead of a loaf?
Yes — bake in a deep 20cm round cake tin at the same temperature for 45 to 50 minutes. Top with the coconut glaze and toasted coconut as directed.
Why is my coconut loaf cake dry?
Either it was overbaked or the desiccated coconut was not toasted — untoasted coconut is drier in texture and absorbs more moisture from the surrounding batter. Check the skewer at 55 minutes and do not bake beyond the point when it comes out clean.
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