Best 3 Mary Berry Coconut Cake Recipes
Indulge in a tropical paradise with Mary Berry's Coconut Cake, a culinary masterpiece that combines the delicate sweetness of coconut with a moist and fluffy sponge. This enticing cake is not just one, but a collection of three irresistible recipes, each offering a unique twist on the classic. Embark on a delightful journey through the realm of flavors and textures, from the simplicity of the Traditional Coconut Cake to the elegance of the Coconut and Raspberry Cake, and the decadence of the Coconut and Chocolate Cake. Prepare to tantalize your taste buds with a symphony of flavors and textures, as each recipe promises an unforgettable coconut experience.
Check out the recipes below so you can choose the best recipe for yourself!
COCONUT-LIME BERRY CAKE
Buttermilk helps make this cake tender and moist while rum gives it a lighthearted tropical kick. If you'd rather let the whole family enjoy this dessert, however, you can use orange juice for a kid-friendly version.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter and flour a 9-by-13-inch baking dish. In a large bowl, whisk together 1 3/4 cups flour, baking powder, salt, and coconut. In another large bowl, using an electric mixer, beat butter and 1 cup sugar on high, scraping down bowl as needed, until light and fluffy, 4 minutes. Add eggs, one at a time, and beat until combined. With mixer on low, add flour mixture in 3 additions, alternating with 2 additions buttermilk, and beat until combined. Stir in lime zest and juice. Pour batter into dish. Smooth top with a small offset or rubber spatula.
- In a medium bowl, toss together 1 tablespoon flour, 1 tablespoon sugar, berries, and rum. Scatter berry mixture over batter. Bake until cake is golden at edges and a toothpick inserted in center comes out clean, about 35 minutes. Let cake cool in pan on a wire rack 20 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts : Calories 332 g, Fat 16 g, Fiber 2 g, Protein 5 g
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
CHERRY AND COCONUT CAKE
Cherry and Coconut Cake
Provided by karen230674
Time 45m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Cream the butter or margarine with the sugar
- beat in the eggs and milk with a whisk (electric or hand)
- stir in the coconut and cherries
- fold in the self raising flour until mixture is a nice consistancy (not too runny not too stiff)
- line a loaf tin with greaseproof parchment paper and fill with mixture - sprinkle some more coconut on the top of the mixture
- place in preheated oven of 180 degrees C and cook for about 30 mins....after 30mins place some whole cherries onto the top of the cake and cook for another 10-15 mins...or until once cocktail stick comes out clean
Tips:
- Make sure the coconut is finely shredded for a smooth texture.
- Use fresh coconut milk for the best flavor.
- Don't overmix the batter, as this can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting it.
- For a richer frosting, use heavy cream instead of milk.
- Decorate the cake with additional shredded coconut, toasted coconut, or fresh fruit.
Conclusion:
Mary Berry's coconut cake is a classic dessert that is perfect for any occasion. With its moist and fluffy texture,浓郁的面包屑,加上奶油状的糖霜,这款蛋糕一定会让你的味蕾欢呼雀跃. Whether you're a fan of coconut or just looking for a delicious cake recipe, this one is sure to please. So preheat your oven and get ready to bake up a batch of these椰子蛋糕bites of heaven!
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