Mary Berry’s Irresistible Coconut Cake Recipe: A Taste of the Tropics at Home!

There’s something undeniably special about coconut cakes, but when combined with the magic touch of Mary Berry, it becomes unforgettable. In my culinary journey, I’ve baked countless variations, but this recipe, reminiscent of an afternoon in Mary’s own kitchen, has a place close to my heart. Simple, elegant, and bursting with tropical allure – I’m thrilled to share this cherished recipe with you. Let’s embark on this delicious adventure together.

How to Make Mary Berry’s Coconut Cake Recipe Overview :

Cooking Time: 40-45 minutes

Serving Quantity: 8 slices

Tools and Equipment

  1. 20cm (8-inch) round cake tin
  2. Baking parchment
  3. Mixing bowls
  4. Electric mixer or hand whisk
  5. Wooden spoon
  6. Cooling rack


  • 150g demerara sugar
  • 3 large eggs, lightly beaten
  • 150g butter, cut into small pieces, plus extra for greasing
  • 275g self-raising flour
  • 5 tbsp milk
  • 120g desiccated coconut, plus extra for sprinkling


  1. Preheat your oven to 180°C (350°F)
  2. Grease the cake tin with a little bit of butter. 
  3. Line the base with parchment paper for easy removal later.
  4. In a mixing bowl, add the self-raising flour. Now add the demerara sugar and desiccated coconut. Stir to combine them well.
  5. Add the small pieces of butter to the dry mixture. You can use an electric mixer or hand whisk to beat them together. Beat until you get a crumbly texture.
  6. Now add the lightly beaten eggs and milk to the mixture. Beat everything together until you have a smooth and well-combined batter. Don’t overmix,  just mix until the ingredients are incorporated.
  7. Pour the cake batter into your prepared tin. Spread it out evenly. Sprinkle some extra desiccated coconut on top for that extra tropical touch.
  8. Bake in the preheated oven for 40-45 minutes. This time the cake should look golden brown. Insert a skewer into the center of the cake. If the skewer comes out clean your cake is done.
  9. Once baked, remove the cake from the oven. Allow it to cool in the tin for about 10 minutes. Then, transfer it to a cooling rack. Wait until it  cools completely.

Tips and tricks :  

Room Temperature Ingredients: Use eggs and butter of room temperature. This allows for better incorporation into the batter and results in a smoother texture.

Properly Cream the Butter: When mixing the butter into the dry ingredients, make sure to cream it well until you have a crumbly texture. This step ensures even distribution of fats in the batter.

Don’t Overmix: At the time of adding the eggs and milk, be cautious not to overmix the batter. Overmixing can lead to a dense cake. 

Use Fresh Ingredients: Make sure your baking powder and self-raising flour are fresh and within their expiration dates. Fresh ingredients yield better results.

Uniformly Line the Cake Tin: When lining the cake tin with parchment paper, ensure it covers the base evenly. This makes it easier to remove the cake without sticking.

Check for Doneness: To check if the cake is done, insert a skewer or toothpick into the center. It should come out clean or with a few moist crumbs, but not wet batter.

Cool Before Slicing: Allow the cake to cool in the tin for 10 minutes before transferring it to a cooling rack. This helps the cake set and prevents it from breaking apart.

Variations: Get creative with this recipe by adding extras like a handful of chocolate chips, a drizzle of lemon icing, or a sprinkle of toasted coconut on top for added flavor and texture.

Storage: Store any leftover cake in a container. To keep it moist, you can place a slice of bread in the container, which will absorb any excess moisture and prevent the cake from drying out.

Freezing: You can freeze individual slices of this cake for up to three months. Wrap them tightly in plastic wrap. Then place them in an airtight container and freeze.

With these tips and tricks, you’ll be well-prepared to create a perfect Mary Berry Coconut Cake every time you bake it. Enjoy!

Nutritional Value (Per Serving)

Calories: 360 kcal

Fat: 20g

Carbohydrates: 41g

Protein: 6g

Fiber: 3g

Sugars: 21g


Can I use a different type of sugar?

Yes, you can substitute demerara sugar with brown sugar or granulated sugar if you prefer.

What can be used instead of desiccated coconut?

You can use shredded coconut or coconut flakes, but keep in mind that it might slightly change the texture of the cake.

Can I make this cake gluten-free?

Absolutely! You can use a gluten-free self-raising flour blend to make this cake gluten-free.

Can I add other flavors like lemon or vanilla to the cake?

Certainly! You can experiment with adding lemon zest, vanilla extract, or even a touch of almond extract for different flavor variations.

How should I store this coconut cake?

Store any leftovers in an airtight container at room temperature for up to 3-4 days or in the refrigerator for a longer shelf life.


Mary Berry’s Coconut Cake is a delightful, easy-to-make treat that’s perfect for satisfying your sweet cravings. With its tropical coconut flavor and moist, tender crumb, it’s sure to become a favorite in your baking repertoire. Enjoy a slice with your favorite cup of tea and let the flavors transport you to paradise!

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