Mary Berry Coconut Cake Recipe

Hi, I am JK Sherani. Today, I will show you how to make a delicious coconut cake inspired by the famous British baker Mary Berry. This cake is easy to make, moist, and full of coconut flavor. It’s perfect for any occasion, whether a birthday, a tea party, or just a treat for yourself.

Let’s get this party started!

What exactly is Mary Berry’s Coconut Cake?

Mary Berry’s coconut cake is made with butter, flour, sugar, eggs, milk, and coconut. Mary Berry, a well-known British baker and cookbook author, popularized this dish. Mary Berry coconut cake is a simple-to-make cake with a rich and moist texture and a delightful coconut taste. It’s baked in a loaf pan and topped with more coconut for a crunchy exterior.

Why Should You Try This Recipe?

It would help if you tried this Mary Berry coconut cake recipe because it is

• Easy and Simple: No special equipment or materials are required to make this cake. A mixing bowl, a wooden spoon or an electric mixer, a loaf pan, and some baking parchment are all you need. The procedure is also fundamental and straightforward. Work the butter into the flour, then toss in the sugar and coconut before adding the eggs and milk and baking the cake. That’s all!

• Delicious and Delectable: This cake is moist, delicate, and bursting with coconut flavor. The demerara sugar gives it a caramel flavor, while the coconut on top gives it a crunchy texture. It’s not overly sweet or heavy, yet ideal for any occasion.

• Versatile and Flexible: You may eat this cake plain or add extra toppings or fillings to make it more delectable. You can customize your cake with jam, cream, frosting, or fruit. You can also serve it with tea or coffee as an afternoon snack.

Mary Berry Coconut Cake Constituent Ingredients:

To make this coconut cake, you will need the following constituent ingredients:

• Milk: You will need four tablespoons of milk, which helps to loosen the batter and make mixing easier.

• Butter: You will need 115 grams of unsalted butter cut into small pieces, plus some extra for greasing the loaf tin. Butter adds richness and moisture to the cake and also helps it rise.

• Eggs: You will need two large eggs, lightly beaten. Eggs act as a binder and provide structure and moisture to the cake.

• Sugar: You will need 115 grams of demerara sugar, a brown sugar with large crystals. Demerara sugar gives the cake a caramel-like flavor and a crunchy texture.

• Flour: You will need 225 grams of self-raising flour, sifted with a pinch of salt. Self-raising flour already contains baking powder, so you don’t need to add any extra leavening agent. Sifting the flour helps to aerate it and make the cake lighter.

Coconut: You will need 100 grams of desiccated coconut, plus some extra for sprinkling on top of the cake. Desiccated coconut is dried and shredded coconut that adds flavor and texture to the cake. You can also use shredded or flaked coconut if you prefer.

Print Recipe

Cake

Mary Berry Coconut Cake Recipe

Author: Wajiha Jamil Cooking Method: Baking Cuisine: Asian, Indian Courses: Cake Recipe Keys: C Cake

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Rest Time 15 mins Total Time 45 mins

Servings: 8 Estimated Cost: 20 Calories: 240 kcal

Best Season: Summer

Dietary:

C Cake

Description

You may have made a cinnamon roll french toast casserole or french toast bake, but those can take a long time to make. With the instant pot craze going on, we thought we would try to shorten the preparation time needed for traditional french.

Ingredients

Scale

1/2x 1x 2x 3x

• 4 cup French bread (cut into bite-size pieces and dried overnight)
• 3 eggs
• ³⁄₄ cup milk
• 1 tsp vanilla
• ¹⁄₄ cup sugar
• ¹⁄₄ cup brown sugar
• 2 tsp cinnamon

Instructions

1. Cut the loaf into bite-size pieces and let it dry overnight on a cookie sheet or pan.
   You can use parchment paper in the bottom too for easy release. (you can use the special pan made for IP too if you have it).
2. Spray the bottom and sides of your dish with nonstick baking spray.
3. Whisk the eggs and then add the milk, vanilla, sugar, brown sugar and cinnamon.
4. Add the dried bread pieces. Let them soak for about 10 minutes. Stirring occasionally to make sure every piece of bread gets into the milk mixture.
5. Dump the mixture into your prepared dish. Cover the dish really well with foil.
   I put a piece over the top and then also placed the dish on a piece of foil and brought the edges up around it. (This helps seal out the moisture while it is steaming).
6. Place your trivet that came with the Instant Pot in the bottom of the pot and pour 1 cup of water into the pot. Place your baking dish on top of the trivet. Place the lid on the instant pot and make sure the vent is turned to “seal”.
7. Set manual and pressure to high for 40 minutes.
8. When the timer goes off cover the vent with a towel and quick release the steam.
9. Remove the dish carefully as it will be hot and remove the foil from the dish draining.
   Top with powdered sugar, cinnamon, homemade candied pecans, and whipped cream to make it extra yummy!

Nutrition Facts

Serving Size 5

Servings 8

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Amount Per Serving

Calories 730kcal

Calories from Fat 250kcal

% Daily Value *

Total Fat 27g42%

Saturated Fat 9g45%

Cholesterol 195mg65%

Sodium 730mg31%

Total Carbohydrate 19g7%

Dietary Fiber 5g20%

Sugars 10g

Protein 97g194%

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Vitamin C 10 mg

Iron 12 mg

Vitamin E 8 IU

Vitamin K 5 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Cook this recipe at low heat.
• Use fresh ingredients for better taste
• After cooking, wait for at least 15 minutes for better taste

Keywords: home made, vegan, gluten free