Best 2 Mary Berry Coconut Cake Recipes
"Mary Berry's coconut cake" is a delightful dessert known for its moist and fluffy texture with a burst of coconut flavor in every bite. If you're looking to bring the taste of Mary Berry's coconut cake into your kitchen, buckle up for a delightful culinary adventure. This article will take you on a journey to find the best recipe for this marvelous cake. Whether you prefer a classic recipe or an exciting modern twist, we've scoured the culinary landscape to bring you a selection of the most delectable recipes that will satisfy your sweet tooth and impress your friends and family. Get ready to embark on a quest for coconut cake perfection and let your taste buds experience the wonder of "Mary Berry's coconut cake" like never before!
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 & JAM CAKE
A crunchy layer of coconut on top with a sweet strawberry jam
Provided by meganrosepw
Time 27m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Add ALL of the cake ingredients to a mixing bowl.
- Cook for 15-20 on 180 c (fan)
- cool on a tray for 10-15 mins
- spread all of the jam n the top and sprinkle the coconut on afterwards.
Tips:
- Use fresh, young coconut for the best flavor. Frozen or dried coconut can also be used, but the texture will be slightly different.
- Make sure to toast the coconut before using it in the cake. This will bring out its flavor and give it a golden brown color.
- Use a light touch when mixing the cake batter. Overmixing can result in a tough, dense cake.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking will dry out the cake.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
- Coconut cake can be served immediately, or it can be stored in the refrigerator for up to 3 days.
Conclusion:
Mary Berry's Coconut Cake is a delicious and easy-to-make cake that is perfect for any occasion. The moist, fluffy cake is packed with coconut flavor, and the creamy frosting is the perfect finishing touch. This cake is sure to be a hit with everyone who tries it.
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