Mary Berry Coconut Cake Recipe: A Delightful Tropical Treat
Mary Berry, a name synonymous with baking excellence, has graced our kitchens with countless delectable recipes. Among her repertoire, the Mary Berry Coconut Cake stands out as a tropical delight, perfect for any occasion. This recipe guide will walk you through creating this moist, flavorful cake, optimizing it for search engines while ensuring it's easy to follow for home bakers.
Understanding the Keywords
Before diving into the recipe, let's understand the keywords we'll be targeting: "Mary Berry Coconut Cake," "Coconut Cake Recipe," "Mary Berry Cake Recipe," "Easy Coconut Cake," "Moist Coconut Cake." We'll naturally incorporate these throughout the article to enhance its SEO value.
Ingredients for Mary Berry's Coconut Cake
This recipe provides the core ingredients, allowing for customization based on personal preference. Remember, using high-quality ingredients directly impacts the final taste and texture.
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For the Cake:
- 200g self-raising flour
- 200g caster sugar
- 200g desiccated coconut
- 1 tsp baking powder
- 4 large eggs
- 100ml milk
- 50g butter, melted
- 1 tsp vanilla extract
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For the Buttercream Frosting:
- 200g unsalted butter, softened
- 400g icing sugar
- 100g desiccated coconut
- 2-3 tbsp milk
- 1 tsp vanilla extract
Step-by-Step Instructions: Baking the Perfect Mary Berry Coconut Cake
Preparing the Cake Batter:
- Preheat & Prepare: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line two 20cm sandwich tins. This ensures even baking and easy removal.
- Dry Ingredients: In a large bowl, sift together the flour, sugar, and baking powder. Thoroughly combining dry ingredients prevents lumps in the final batter.
- Wet Ingredients: In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
- Combine: Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing, as this can lead to a tough cake.
- Coconut Addition: Stir in the desiccated coconut.
- Baking: Divide the batter evenly between the prepared tins and bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
Making the Delicious Buttercream Frosting:
- Beat the Butter: In a large bowl, beat the softened butter until light and fluffy. This is crucial for a smooth, creamy frosting.
- Add Sugar Gradually: Gradually add the icing sugar, beating until smooth. Adding it gradually prevents sugar clumps.
- Coconut & Milk: Stir in the desiccated coconut and milk until you achieve your desired consistency. Add more milk for a runnier frosting.
- Vanilla Flavor: Add the vanilla extract for an extra layer of flavor.
Assembling the Cake:
- Cool the Cakes: Once baked, let the cakes cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
- Frosting Time: Once cooled, level the tops of the cakes if necessary. Spread a generous layer of buttercream frosting onto one cake layer.
- Top it Off: Carefully place the second cake layer on top and frost the entire cake with the remaining buttercream.
- Garnish (Optional): Garnish with extra desiccated coconut, toasted coconut flakes, or even fresh fruit for an added touch of elegance.
Tips for Baking Success
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for optimal mixing.
- Don't Overmix: Overmixing the batter can lead to a tough cake. Mix only until the ingredients are just combined.
- Cooling Completely: Allow the cakes to cool completely before frosting to prevent the frosting from melting.
Serving and Storage
This Mary Berry Coconut Cake is best served at room temperature. Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
This comprehensive guide provides a detailed recipe and tips for baking a delicious Mary Berry Coconut Cake. Remember to share your baking adventures using relevant hashtags on social media to increase visibility and engagement! Happy baking!
