Mary Berry Lime and Coconut Cake Recipe

A Fresh, Zesty Bake with a Warm Story, Practical Notes & Modern Technique Tips

There are cakes you bake on autopilot… and then there’s this.
The Mary Berry Lime and Coconut Cake is one of those recipes that feels like sunshine in batter form — a bright, fragrant, tender loaf that delivers both comfort and sparkle.

The first time I made a lime-and-coconut cake, I was overly confident. I zested too zealously, squeezed my limes dry, and poured in a glaze so sharp it could’ve removed paint from a garden bench. Delicious? Yes — if you enjoy citrus as a sport. Balanced? Not at all.

This modern rewrite is built around learning from those early mistakes. I’ve tested this version multiple times, with different tins, different coconuts, and various lime-to-sugar ratios. The result? A moist, tender, gorgeously balanced cake that holds its shape, keeps for days, slices beautifully, and carries that very Mary Berry simplicity that makes baking feel joyous and unfussy.

Think of this as your updated, polished, modern British baking guide to a timeless classic — bursting with citrus, full of soft coconut, and finished with a glossy lime drizzle that melts into the sponge.

Let’s dive in.

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What Makes This Lime and Coconut Cake So Special?

This cake shines because it hits that sweet spot between fresh and comforting. Coconut adds warmth and softness, lime adds brightness, and the glaze gives it a beautiful finish without fuss.

Here’s what makes this version exceptional:

1. It stays unbelievably moist

Coconut naturally retains moisture, and the lime drizzle sinks into the crumb to create that bakery-style softness.

2. It uses everyday ingredients

No fancy equipment, no obscure ingredients — it’s the kind of cake you can make after a long workday.

3. It slices like a dream

Thanks to the tender crumb structure and the right fat-to-flour ratio.

4. It tastes even better the next day

The lime intensifies overnight, and the coconut becomes richer.

5. The flavours are balanced

Not too tart, not too sweet, not too dense — just right

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Ingredient Breakdown & The Science Behind the Cake

Understanding what each ingredient does will make you a better baker (and help you troubleshoot later):

Self-raising flour

Provides lift through built-in baking powder. Creates a softer crumb than adding baking powder separately.

Butter

Softened butter traps air when beaten with sugar. This is what makes the cake light instead of heavy.

Caster sugar

Dissolves quickly and creates a fine crumb texture.

Eggs

Add structure, richness, and emulsification so the cake doesn’t become crumbly.

Desiccated coconut

Absorbs moisture and contributes to tenderness. It continues to hydrate as the cake cools.

Lime zest

More powerful than lime juice — it carries essential oils that infuse the whole cake.

Milk

Loosens the batter so it bakes evenly.

Icing sugar + lime juice

The glaze soaks into the warm cake, enhancing moisture and brightness.

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How to Make the Cake

Step 1 — Prepare the Tin Properly

I recommend an 8-inch round tin or a standard loaf tin. Line the sides fully to prevent sticking — coconut cakes are more delicate.

Step 2 — Creaming Matters

Beat butter + sugar for a full 3–5 minutes until pale and fluffy.
This step is key for lift.

Step 3 — Add Eggs Slowly

Add one egg at a time. If it curdles slightly, don’t panic — the flour will fix it.

Step 4 — Fold, Don’t Beat

Use a spatula or metal spoon. Over-mixing knocks out air.

Step 5 — Bake Low and Slow

Lime and coconut cakes brown quickly.
I recommend mid-oven, 160°C fan, and checking at 45 minutes.

Step 6 — Glaze While Warm

Warm cake + fresh glaze = perfection.

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Serving Suggestions

✔ with Greek yogurt
✔ with coconut cream
✔ with fresh berries
✔ with lime curd
✔ or on its own — it’s that good

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Variations You Will Love

• Lemon + coconut loaf
• Gluten-free version (use GF self-raising flour)
• Lime + white chocolate drizzle
• Coconut buttercream frosting
• Add rum for a Caribbean twist

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Troubleshooting (The Problems Most Bakers Face)

Cake too dense?

Butter wasn’t creamed long enough OR batter was overmixed.

Cake collapsed?

Oven door opened too early OR too much baking powder.

Dry cake?

Baked too long OR coconut absorbed too much moisture (milk fixes this).

Weak lime flavour?

Use more zest — NOT more juice.

Glaze too thin?

Add more icing sugar until syrupy.

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Storing, Freezing & Reheating

Room temperature:

3 days in an airtight container.

Refrigerator:

Up to 7 days (bring to room temp before eating).

Freezing:

Up to 3 months. Wrap tightly and freeze unglazed.

Reheating:

10 seconds in microwave for perfect softness.

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My Test Kitchen Notes

I tested this recipe in:

✔ a loaf tin
✔ an 8-inch round tin
✔ a square brownie tin
✔ GF flour version
✔ full-fat vs. reduced-fat butter
✔ desiccated vs. shredded coconut
✔ thick glaze vs. thin glaze

The best result:

• 8-inch round tin
• desiccated coconut
• 3 tbsp milk
• medium-thick glaze

Perfect crumb, perfect moisture.

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FAQ

1. How do you make Mary Berry’s lime and coconut cake moist?

To keep this cake moist, avoid overbaking, cream the butter and sugar properly, and pour the lime glaze over the cake while it’s still warm. The desiccated coconut absorbs moisture as it cools, giving the cake a soft, tender texture.

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2. Can I use shredded coconut instead of desiccated coconut?

Yes, but shredded coconut holds more moisture and may make the cake slightly heavier. If using shredded coconut, reduce the milk to 1 tablespoon.

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3. Why did my lime and coconut cake sink in the middle?

Common causes include opening the oven door too early, underbaking, adding too much baking powder, or an overly wet batter. Ensure your oven is fully preheated and bake until the centre is firm.

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4. How much lime zest should I use for strong flavour?

For a bold citrus flavour, use the zest of 3–4 limes. Zest provides more flavour than juice without adding excess liquid.

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5. Can I make lime and coconut cake without eggs?

Yes. Replace each egg with:

• 1 tbsp ground flaxseed + 3 tbsp water (per egg), OR
• 60g unsweetened applesauce per egg.
  This will make the cake slightly denser.

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6. Can I freeze Mary Berry lime and coconut cake?

Absolutely. Freeze it unglazed for the best texture. Wrap tightly in plastic wrap + foil and freeze for up to 3 months. Thaw at room temperature, then add glaze.

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7. What is the best tin size for lime and coconut cake?

An 8-inch round tin or a standard loaf tin works best. Both provide even baking and the ideal crumb structure.

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8. How long does lime and coconut cake stay fresh?

It stays fresh for 3 days at room temperature in an airtight container. Coconut keeps it naturally moist, so it doesn’t dry out quickly.

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9. Can I add coconut milk to lime and coconut cake?

Yes. Replace the milk with 2–3 tablespoons of coconut milk for a richer flavour and softer crumb.

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10. What can I use instead of self-raising flour?

Use:

• 225g plain flour +
• 2 tsp baking powder +
• ¼ tsp salt.

This replicates self-raising flour perfectly.

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11. Why is my lime glaze too runny?

Your glaze needs more icing sugar. Gradually add 1 tablespoon at a time until it becomes thick and pourable — not watery.

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12. Can I double this recipe for a larger cake?

Yes, but use a deep 9-inch tin, and increase baking time by 10–15 minutes. Check with a skewer before removing from the oven.

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13. Should I toast the coconut before adding it?

Toasting the coconut adds a nutty flavour but makes the texture firmer. If you prefer a soft crumb, keep the coconut untoasted.

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14. Can I make this cake gluten-free?

Yes — substitute with a gluten-free self-raising flour blend. Add an extra tablespoon of milk if the batter looks thick.

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15. How do I stop the cake browning too much?

Cover the cake loosely with foil about halfway through baking. Coconut-based cakes brown more quickly due to natural sugars.

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16. Why is my cake crumbly after slicing?

The most likely reasons:

• Too much flour
• Batter overmixed
• Cake underbaked or overbaked
  Add 1 extra tablespoon of milk next time to ensure softness.

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17. Can I use bottled lime juice?

Yes, but freshly squeezed lime tastes brighter. Bottled juice is more acidic and slightly bitter, so reduce by 1 teaspoon if using it in the glaze.

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18. What icing goes best with lime and coconut cake?

A simple lime glaze works best, but coconut buttercream, cream cheese frosting, or lime curd icing are delicious alternatives.

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19. Can I add white chocolate to this cake?

Yes. Stir in 75–100g chopped white chocolate or drizzle melted white chocolate over the baked cake for a sweeter finish.

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20. How do I make a vegan lime and coconut cake?

Replace butter with vegan block butter, eggs with flax eggs, and use plant-based milk. Bake 5–10 minutes longer, as vegan cakes take slightly longer to set.

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21. Can I bake this cake in a loaf tin?

Yes, a loaf tin works beautifully. It may require 5–10 extra minutes in the oven due to its depth.

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22. What can I serve with lime and coconut cake?

Pair with:

• Greek yogurt
• Coconut cream
• Fresh raspberries
• Lime curd
• Vanilla ice cream

These balance the cake’s citrus and sweetness perfectly.

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23. How strong should the lime flavour be?

It should taste bright, fresh, and zesty — not sour. The glaze helps intensify flavour without overpowering the cake.

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24. What coconut is best for baking?

Desiccated coconut is ideal because it hydrates evenly and blends into the crumb. Shredded coconut makes the texture chewier.

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25. Can I make this cake without a mixer?

Yes, but ensure the butter is very soft so you can cream it by hand. Use a wooden spoon or whisk for best results.

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26. How do I prevent overbaking?

Check your cake at the 45-minute mark. Remove it as soon as a skewer comes out clean with a few moist crumbs attached.

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27. What oil can I use instead of butter?

Use 200ml of a neutral oil (sunflower or vegetable). The cake will be slightly denser but very moist.

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28. Can children help make this recipe?

Yes! Kids can help with mixing, zesting (with supervision), adding the coconut, and drizzling the glaze.

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29. Does this cake work as cupcakes?

Absolutely. Bake at 160°C fan for 18–20 minutes. Add a small spoonful of glaze to each cupcake while warm.

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30. How do I store lime and coconut cake overnight?

Let it cool completely, wrap it tightly in baking paper or cling film, and store in an airtight container. This locks in moisture and flavour.

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Other Recipes You May Like

• Mary Berry Passion Fruit and Orange Cheesecake
• Mary Berry Feathered White Chocolate Cheesecake
• Mary Berry Lemon Yoghurt Cake

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