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Mary Berry Lemon and Coconut Cake Recipe

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.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
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

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.
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