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Mary Berry Coconut Cake Recipe

Mary Berry Coconut Cake Recipe

Mary Berry's coconut cake is light, fragrant, and topped with a silky coconut buttercream and toasted coconut — the most beautiful celebration cake.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: British
Calories: 590
Ingredients Method Notes

Ingredients
  

  • Coconut Sponge:
  • 225 g unsalted butter softened
  • 225 g caster sugar
  • 4 large eggs room temperature
  • 200 g self-raising flour sifted
  • 75 g desiccated coconut
  • 1½ tsp baking powder
  • 3 tbsp whole milk
  • 1 tsp vanilla extract
  • ½ tsp coconut extract optional
  • Coconut Buttercream:
  • 200 g unsalted butter softened
  • 400 g icing sugar sifted
  • 4 tbsp full-fat coconut cream
  • 1 tsp vanilla extract
  • Pinch of salt
  • To Finish:
  • 100 g desiccated coconut toasted golden
  • Edible flowers or raspberries optional

Method
 

  1. Toast desiccated coconut at 180°C for 5–8 minutes until golden. Cool completely.
  2. Keep oven at 180°C / 160°C fan / Gas 4. Grease and line two 20cm tins.
  3. Beat butter and sugar 4–5 minutes. Add vanilla and coconut extract. Add eggs one at a time. Sift in flour and baking powder. Add coconut and milk — fold gently.
  4. Divide between tins — weigh for even layers. Bake 22–26 minutes until golden and skewer comes out clean. Cool completely.
  5. Beat butter alone 4 minutes. Add icing sugar in 2 batches. Add coconut cream, vanilla, and salt — beat 2 more minutes.
  6. Sandwich sponges with coconut buttercream. Cover top and sides with remaining buttercream. Press toasted coconut all over immediately. Refrigerate 30 minutes before slicing.

Notes

Toast the coconut first — it needs to cool completely before using.
Use coconut cream not coconut milk — milk makes the buttercream runny.
Beat butter alone for 4 minutes before adding icing sugar.
Apply toasted coconut quickly before the buttercream sets.
Refrigerate 30 minutes before slicing for clean, neat portions.
Unfrosted sponge layers freeze for up to 3 months.
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