Mary Berry Lemon and Coconut Cake Recipe

Lemon and coconut is a combination that sounds like it might be too busy and turns out to be completely harmonious. The sharp, vivid lemon and the sweet, fragrant coconut balance each other in a way that makes both flavours more interesting than either would be alone.

The lemon stops the coconut from being cloying. The coconut softens the sharpness of the lemon. Together they make one of the most elegant and flavourful cake combinations in British baking.

This cake uses desiccated coconut in the sponge for fragrance and texture, lemon curd between the layers for a bright, intense citrus hit, a lemon cream cheese frosting on top, and toasted coconut pressed around the outside for a golden, slightly crunchy finish that makes it look genuinely spectacular.

Ingredients for Mary Berry Lemon and Coconut Cake

For the Lemon and Coconut Sponge

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs, at room temperature
• 175g self-raising flour, sifted
• 75g desiccated coconut
• 1½ tsp baking powder
• 3 tbsp whole milk
• Finely grated zest of 2 large unwaxed lemons
• 1 tsp vanilla extract

For the Filling

• 150g good quality lemon curd — homemade or shop-bought
• 100ml double cream, whipped to soft peaks

For the Lemon Cream Cheese Frosting

• 200g full-fat cream cheese, room temperature
• 75g unsalted butter, softened
• 300g icing sugar, sifted
• Finely grated zest of 1 unwaxed lemon
• 2 tbsp fresh lemon juice

To Finish

• 75g desiccated coconut, toasted until golden
• Extra lemon zest curls
• A dusting of icing sugar

How to Make Mary Berry Lemon and Coconut Cake

Step 1 — Toast the Coconut

Spread the desiccated coconut for the outside on a large baking tray. Bake at 180°C for five to eight minutes, stirring once, until evenly golden. Watch carefully — it burns quickly. Cool completely.

Step 2 — Make the Sponge

Preheat your oven to 180°C / 160°C fan / Gas 4. Grease two 20cm round sandwich tins and line the bases with baking parchment.

Beat the softened butter and 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 lemon zest.

Sift the flour and baking powder into the bowl. Add the desiccated coconut and milk. Fold gently until just combined.

Step 3 — Bake

Divide equally between the two tins — weigh for even layers. Bake for 22 to 26 minutes until golden, springy, and a skewer comes out clean. Cool in the tins for five minutes. Turn out onto a wire rack and cool completely.

Step 4 — Make the Lemon Cream Cheese Frosting

Beat the room-temperature cream cheese and softened butter together until smooth. Add the sifted icing sugar in two batches, beating well after each. Add the lemon zest and lemon juice. Beat for two minutes until smooth, light, and spreadable. Do not overbeat — cream cheese frosting becomes runny if overworked.

Step 5 — Assemble

Place one sponge on a serving plate. Spread the lemon curd generously over the surface. Spread the softly whipped cream over the lemon curd. Place the second sponge on top and press down gently.

Spread the lemon cream cheese frosting over the top and sides of the cake — covering completely. Work quickly as cream cheese frosting can drag the crumbs if you overwork it.

Step 6 — Apply the Toasted Coconut

Working quickly before the frosting firms, press handfuls of the cooled toasted coconut against the sides of the cake and over the top. It adheres to the frosting easily. Cover as completely as you like — a fully coated cake looks spectacular.

Add lemon zest curls on top. Refrigerate for 30 minutes before slicing.

My Top Tips For Perfect Lemon and Coconut Cake

Toast the coconut first. It needs to be completely cool before it goes on the cake. Make it the first step while the oven preheats.

Lemon curd and cream together as the filling. Lemon curd alone is too intense and too thin as a cake filling — it soaks into the sponge and disappears. A thin layer of softly whipped cream under the curd gives a more substantial, more balanced filling with the right texture.

Do not overbeat the cream cheese frosting. Cream cheese frosting becomes runny with excessive beating. Beat until just smooth and spreadable — two minutes after all the icing sugar is in.

Apply the coconut while the frosting is still slightly soft. Frosting that has firmed up does not adhere the coconut as well. Work within fifteen minutes of spreading the frosting for the best adhesion.

Refrigerate before slicing. Thirty minutes firms the frosting and makes the cake considerably easier to cut cleanly without the coconut shifting.

Serving Suggestions

On a cake stand for a celebration — it looks genuinely impressive. As a summer birthday cake. With a cup of Earl Grey tea — the bergamot in the tea echoes the lemon and coconut beautifully.

How to Store

In the fridge: Store covered for up to 3 days. The cream cheese frosting requires refrigeration. Bring to room temperature for twenty minutes before serving.

In the freezer: Freeze unfilled, unfrosted sponge layers for up to 3 months. Assemble fresh.

Mary Berry Lemon and Coconut Cake Recipe

Mary Berry's lemon and coconut cake combines sharp lemon with fragrant coconut in a light sponge with lemon curd filling and toasted coconut.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Cooling Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 25 minutes mins

Servings: 12 Slices

Course: Dessert

Cuisine: British

Calories: 570

Ingredients Method Notes

Ingredients

  

• Lemon and Coconut Sponge:
• 225 g unsalted butter softened
• 225 g caster sugar
• 4 large eggs room temperature
• 175 g self-raising flour sifted
• 75 g desiccated coconut
• 1½ tsp baking powder
• 3 tbsp whole milk
• Finely grated zest of 2 large unwaxed lemons
• 1 tsp vanilla extract
• Filling:
• 150 g good quality lemon curd
• 100 ml double cream whipped to soft peaks
• Lemon Cream Cheese Frosting:
• 200 g full-fat cream cheese room temperature
• 75 g unsalted butter softened
• 300 g icing sugar sifted
• Finely grated zest of 1 unwaxed lemon
• 2 tbsp fresh lemon juice
• To Finish:
• 75 g desiccated coconut toasted golden
• Extra lemon zest curls
• Icing sugar for dusting

CHECK THIS RECIPE  Mary Berry Dairy Free Chocolate Cake Recipe

Method

 

1. Toast desiccated coconut at 180°C for 5–8 minutes until golden. Cool completely.
2. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line two 20cm tins. Beat butter and sugar 4–5 minutes. Add eggs one at a time. Add vanilla and lemon zest. Sift in flour and baking powder. Add desiccated coconut and milk — fold gently.
3. Divide between tins — weigh for even layers. Bake 22–26 minutes until golden and skewer comes out clean. Cool completely.
4. Beat cream cheese and butter until smooth. Add icing sugar in 2 batches. Add lemon zest and juice. Beat 2 minutes — do not overbeat.
5. Place one sponge on plate. Spread lemon curd then whipped cream. Top with second sponge. Spread frosting over top and sides completely.
6. Press toasted coconut against sides and top. Add lemon zest curls. Refrigerate 30 minutes before slicing.

Notes

Toast coconut first — needs to be completely cool before applying to cake.

Lemon curd with a thin layer of whipped cream gives the right filling texture — curd alone soaks in.

Do not overbeat cream cheese frosting — it becomes runny.

Apply toasted coconut within 15 minutes of spreading frosting for best adhesion.

Refrigerate 30 minutes before slicing for clean cuts.

Freeze unfrosted sponge layers for up to 3 months.

Frequently Asked Questions

Can I use lime instead of lemon?

Yes — lime and coconut is an outstanding combination. Use the zest of three limes and two tablespoons of lime juice in the frosting.

Can I use coconut cream in the frosting?

Yes — replace the lemon juice with two tablespoons of coconut cream for a more coconut-forward frosting. Reduce the lemon to zest only.

Why is my cream cheese frosting runny?

Either the cream cheese or butter was too warm, or it was overbeaten. Refrigerate for twenty minutes and it will firm to the right consistency.

Can I make this as a traybake?

Yes — pour the batter into a greased and lined 30x23cm tin. Bake for 30 to 35 minutes. Spread frosting over the cooled sponge and scatter toasted coconut on top. Cut into squares.