Mary Berry Coconut Cake Recipes
COCONUT LOAF CAKE
This easy coconut cake will give you a taste of the tropical. Bake with a handful of storecupboard ingredients and enjoy with a cuppa
Provided by Member recipe by Charley Melon
Categories Dessert, Treat
Time 1h10m
Number Of Ingredients 6
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with baking paper.
- Sift the flour and a pinch of salt into a mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, coconut, eggs and milk and mix to a soft dropping consistency.
- Spoon the mixture into the prepared tin and smooth the surface with a palette knife. Bake for 30 mins.
- Remove the cake from the oven and sprinkle with the extra coconut. Return the cake to the oven and bake for an additional 20-25 mins, until well risen and golden and a skewer inserted into the centre comes out clean. Leave the cake to cool slightly in the tin, then turn out onto a wire rack to cool completely.
Nutrition Facts : Calories 498 calories, Fat 29 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 21 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
EASY COCONUT CAKE RECIPE
This easy coconut cake recipe gives moist, fluffy, coconut sponge cake that is intensely flavoured and irrestibly yummy. It's made with simple ingredients like flour, butter, dessicated coconut and few other ingredients.If you're looking for a simple homemade coconut cake recipe that is easy anyone can bake it, here is the one.
Provided by Kemi
Categories Dessert
Number Of Ingredients 11
Steps:
- Make sure all of your ingredients are at room temperature then prepare the cake pans by rubbing with butter and lining with baking paper/parchment paper. Set pans aside.
- In a bowl add the flour, baking powder and dessicated coconut then mix together. Set aside.
- In another mixing bowl, add in butter and sugar then use electric hand or stand mixer to mix till batter is light, fluffy and turns pale.
- Break eggs in a seperate bowl one at a time (i like to do this so incase there's any bad egg in the batch, you wouldn't have ruined your batter). Add coconut milk to the eggs and whisk.
- Pour the whisked eggs in the butter and sugar mixture and mix with the mixer for few minutes.
- Add in the flour/dessicated coconut mixture. Mix for few minutes till all ingredients well incorporated.
- Divide cake batter into the prepared cake pans. Put in preheated oven and bake at temperature of 170C (150C fan) for 40 minutes or till cake tester when inserted comes out clean.
- Turn cake onto cooling rack and leave to cool.
Nutrition Facts : Calories 504 kcal, Carbohydrate 56 g, Protein 5 g, Fat 30 g, SaturatedFat 19 g, Cholesterol 126 mg, Sodium 255 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving
COCONUT CAKE RECIPE
Steps:
- Preheat oven to gas mark 4/180°C (160°C in a fan oven). Grease and line a 900g/2lb loaf tin.
- Put the flour, baking powder, golden caster sugar and tenderised sweetened coconut into a processor. Pulse to combine ingredients.
- Put the eggs into a jug with yogurt, zest and juice of limes and mix together with a fork. Pour into dry ingredients with butter and pulse till mixture is just combined.
- Pour the mixture into the prepared cake tin and bake for 45 mins till golden. Cool for 10 mins.
- To make the icing; peel the lime and put the lime flesh into a mini processor and whizz till lump free. Add icing sugar and blend to make a smooth icing. Pour over cake and sprinkle over the coconut.
Nutrition Facts : Calories 261 calories
MARY'S CHERRY CAKE
A lovely cherry sponge cake with a little extra texture from the ground almonds. Dusting the cherries with flour helps stop them sinking to the bottom of the cake. Equipment and preparation: for this recipe you will need a 23cm/9in savarin mould or a bundt tin (alternatively use a 20cm/8in round cake tin).
Provided by Mary Berry
Categories Cakes and baking
Yield Serves 10-12
Number Of Ingredients 11
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in bundt tin or savarin mould with butter.
- Cut the cherries into quarters. Set aside five of the quartered cherries for the decoration later. Put the rest of the quartered cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper and toss in two tablespoons of the flour.
- Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly. Lightly fold in the cherries. Turn into the prepared tin.
- Bake in the preheated oven for 35-40 minutes until well risen, golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack.
- For the icing, mix the icing sugar together with the lemon juice to a thick paste. Drizzle over the cooled cake using the back of a spoon, sprinkle over the toasted almonds and reserved cherries.
LIME AND COCONUT CAKE
This delicious cake is baked in a tray so it feeds a crowd, the perfect balance of tart limes and sweet icing.
Provided by Vanya
Categories Baking
Time 55m
Number Of Ingredients 14
Steps:
- Preheat oven to 180°C fanbake.
- In a large bowl mix together lime zest, lime juice, oil, sugar, eggs and coconut cream until well combined.
- Add the desiccated coconut and sift in flour, baking powder and soda.
- Fold all ingredients slowly to mix everything together.
- Pour into a lined cake tray (Mine is 22 x 30cm) and bake for 35-40 minutes or until golden and a skewer comes out clean.
- Once cooked remove cake from tray after 10-20 minutes and place on a wire rack to cool.
- Icing: Mix all of the ingredients together then smooth over the cooled cake.
Nutrition Facts : Calories 340 calories, Carbohydrate 71 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 189 grams sodium, Sugar 52 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
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2016-08-26 Add 200g (7oz) flour, 75g (3oz) coconut, and the zest and juice of 1 lime and gently fold in. Spoon into the prepared tin and bake in the centre of the oven for 50 minutes - 1 hour until springy to the touch and a skewer inserted into he centre comes out clean. While the cake …
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