Mary Berry Cherry and Coconut Cake Recipe – A Retro Loaf That Never Behaves (Until It Finally Does)

This Cherry and Coconut Cake and I did not get along the first time. The cherries sank like tiny pink anchors, and the middle of the cake stayed stubbornly damp while the edges crisped like toast. I baked it in my old metal loaf tin (the one with one slightly warped corner), which didn’t help.

But the flavour? Oh, it was so good I refused to give up.
So I baked it again…and again. On attempt three, using the bag of glacé cherries I bought from the corner shop and drying them properly for once, it finally behaved.

If you’ve struggled with sinking cherries or dry coconut bakes, I promise—I’ve done the troubleshooting so you don’t have to. Let me show you how I fixed every issue and found the version that just works.

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WHY THIS ONE WORKS SO WELL

Most cherry loaf recipes ask you to toss the cherries in flour, but here’s the thing: if you don’t wash them first, the syrup makes them slippery little troublemakers. I didn’t think it would matter—but it absolutely does.

This method works because:

• The cherries are washed and dried, so they cling to the batter instead of sliding to the bottom.
• The desiccated coconut keeps the sponge unbelievably moist (I actually found it moister on day two).
• It’s an all-in-one mix, so you avoid overworking the batter—something that ruined the texture in one of my early tests.

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INGREDIENTS + WHY THEY MATTER

• Glacé cherries – Washed to remove syrup. When I skipped drying them properly once, the whole bottom half of the loaf turned into a red polka-dot brick.
• Self-raising flour – Gives a gentle lift. All-purpose plus baking powder does work, but the texture wasn’t quite as soft.
• Baking powder – Helps counter the weight of the cherries and coconut.
• Baking spread or soft butter – I’ve tried both; spread gives a lighter crumb, butter a richer one.
• Caster sugar – Dissolves quickly and keeps the crumb fine.
• Eggs – Bind and lift. I once tried using medium eggs—cake came out slightly dry.
• Milk – Loosens the batter just enough so the coconut hydrates properly.
• Desiccated coconut – Adds texture and moisture. Flaked coconut made the loaf weirdly chewy—don’t do it.

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WANT TO CHANGE IT UP? HERE’S HOW

All swaps below are ones I’ve actually tested in my battered little kitchen.

• Dairy-free: Flora Plant works beautifully. The crumb is slightly softer but moist.
• Gluten-free: Use a good GF self-raising flour. The cake doesn’t rise as much, but it holds together.
• Swap cherries: I tried dried cranberries once—they’re fine, but the loaf loses its retro magic.
• Coconut boost: Add 1 extra tablespoon of coconut, but no more. I tested 2 tablespoons extra and it turned the loaf crumbly.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Cherries sank	Didn’t dry them fully	Pat dry thoroughly; toss in flour
Dry edges	Overbaking by 5–10 minutes	Check at 60 mins; tent with foil
Dense middle	Batter too thick + old coconut	Use fresh coconut + don’t skimp on milk
Crumbly slices	Used flaked coconut	Stick to fine desiccated coconut

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HOW TO MAKE MARY BERRY’S CHERRY & COCONUT CAKE

1. Prep the tin:
   Preheat to 160°C (140°C Fan). Line a 2lb loaf tin. My tin is slightly warped, so I fold parchment into the corner to keep the shape neat.
2. Prepare the cherries:
   Quarter, rinse under warm water, drain, and pat dry. They should feel tacky, not slippery. Toss in 1 tbsp of the flour.
3. Make the batter:
   Add flour, baking powder, butter/spread, sugar, eggs, and milk to a bowl.
   Beat for 1–2 minutes until creamy. If it looks slightly thick, that’s right—coconut is coming.
4. Fold in the coconut and cherries:
   Use a big metal spoon. The batter should feel soft but not runny.
5. Bake:
   Spoon into the tin, level the top.
   Bake 75–80 minutes.
   On my second test, I overbaked by 5 minutes and it dried quickly—so do check early.
6. Cool:
   Leave in the tin for 10 minutes, then lift onto a rack. The top will feel slightly crisp before softening as it cools.

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TIPS FROM MY KITCHEN

• I always chop a couple of cherries slightly smaller—they help distribute the colour and flavour.
• My fan oven runs hot, so I tent the loaf with foil at the 50-minute mark.
• If your coconut is more than 3 months old, it will suck moisture from the batter—replace it.
• For a more buttery flavour, use half butter, half baking spread.

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STORAGE + SERVING

• Room temp: Keeps 5 days in an airtight tin. The coconut keeps it astonishingly moist.
• Freeze: Wrap in greaseproof + foil. Freeze up to 3 months.
• Defrost: 3–4 hours at room temp.
• Serve with: A cup of English breakfast tea, or—my secret treat—a little warm custard poured over a cold slice.

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FAQs

Q: How do I stop cherries sinking?
Wash, dry, and flour them. If they’re even slightly sticky, they’ll sink.

Q: Can I use coconut milk instead of regular milk?
Only tested once—made the cake denser. Regular milk gives a lighter crumb.

Q: Can I add more coconut?
A tiny bit, yes. More than 1 extra tablespoon and the loaf crumbles.

Q: Why is my cake greasy?
This happened to me when I used too much baking spread. Stick to the recipe quantity.

Q: Can I bake this in a round tin?
Yes—an 8-inch deep round tin. Bake for 45–55 minutes.

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Other Recipes You May Like:

• Mary Berry Black Forest Cake (Gâteau)
• Mary Berry Coconut Pyramids
• Mary Berry Battenberg Cake Recipe

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