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Mary Berry Coconut Loaf Cake Recipe

Mary Berry Coconut Loaf Cake Recipe

Mary Berry's coconut loaf cake is a moist, fragrant, golden loaf cake packed with desiccated coconut and finished with a coconut glaze.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling & Setting Time 35 minutes
Total Time 1 hour 50 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: British
Calories: 370
Ingredients Method Notes

Ingredients
  

  • Coconut Loaf:
  • 200 g unsalted butter softened
  • 200 g golden caster sugar
  • 3 large eggs room temperature
  • 175 g self-raising flour sifted
  • 1 tsp baking powder
  • 125 g desiccated coconut toasted until lightly golden
  • 4 tbsp coconut cream from full-fat tin
  • 1 tsp vanilla extract
  • Finely grated zest of 1 unwaxed lime
  • Coconut Glaze:
  • 150 g icing sugar sifted
  • 3 tbsp coconut cream
  • 1 tbsp fresh lime juice
  • 25 g desiccated coconut toasted — to scatter over top

Method
 

  1. 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.
  2. Preheat oven to 170°C / 150°C fan / Gas 3. Grease and line a 900g loaf tin with a parchment sling.
  3. 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.
  4. 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.
  5. Cool in tin 15 minutes. Lift out.
  6. 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

Toast the desiccated coconut before using — releases oils and deepens the flavour dramatically.
Use coconut cream not coconut milk — milk is too thin and dilutes the batter.
Lime zest is the detail that lifts everything — do not substitute with lemon.
Apply glaze while slightly warm — it absorbs slightly and sets more neatly.
The batter is stiffer than expected — the coconut absorbs moisture. Do not add more liquid.
Freeze without glaze for up to 3 months.
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