Mary Berry Raspberry and Coconut Cake

This delicious Mary Berry Raspberry and Coconut Cake is a quick and easy dessert that’s both creamy and satisfying. Made with common ingredients like butter and eggs, it offers a delightful blend of flavors, highlighted by a layer of raspberry jam. Perfect for any occasion, this cake will impress family and friends!

This Raspberry and Coconut Cake Recipe Is From Fast Cakes Cookbook by Mary Berry

Ingredients Needed:

• 55g Butter
• 175g Superfine Sugar
• 4 large Eggs
• 100g Self-Raising Flour
• 480ml Milk
• 75g Desiccated Coconut
• 4 tbsp Raspberry Jam
• Heavy Cream for serving

How To Cook Raspberry and Coconut Cake:

1. Preheat the Oven: Preheat your oven to 180°C (350°F) and lightly grease a 25 cm (10-inch) shallow ovenproof dish.
2. Make the Batter: In a mixing bowl, combine 55g Butter, 175g Superfine Sugar, and 4 large Eggs. Beat with an electric hand-held whisk until smooth. Gradually add 100g Self-Raising Flour, whisking again. While whisking, slowly pour in 480ml Milk to create a smooth batter, then gently fold in 75g Desiccated Coconut.
3. Prepare the Dish: Spread a thin layer of 4 tbsp Raspberry Jam over the base of the greased dish. Pour the cake batter into the dish from a low height to avoid splashing.
4. Bake: Bake in the preheated oven for 45–50 minutes, or until the cake is well-risen and golden brown, with a slight wobble in the center.
5. Serve: Serve the cake warm, accompanied by Heavy Cream for a delicious treat.

Recipe Tips

• Use Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature before mixing. This helps create a smoother batter and ensures even baking.
• Don’t Overmix the Batter: Mix just until the ingredients are combined. Overmixing can make the cake dense instead of light and fluffy.
• Check for Doneness: Insert a skewer or toothpick into the center of the cake; it should come out clean. If it comes out with batter, bake for a few more minutes.
• Cool the Cake Properly: Allow the cake to cool in the dish for about 10 minutes before transferring it to a wire rack. This prevents it from breaking apart.
• Serve Warm: For the best flavor, serve the cake warm with a dollop of heavy cream. It enhances the creamy texture and complements the raspberry jam.

How To Store Leftovers

• Refrigerate: Put leftover Raspberry and Coconut Cake in an airtight container and store it in the fridge for up to 2 days.
• Freeze: Wrap each slice leftover Raspberry and Coconut Cake tightly in plastic wrap, then in aluminum foil. Store it in the freezer for up to 3 months. To thaw, take the cake out of the freezer and put it in the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 slice (approximately 80g)

• Calories: 380 kcal
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 70mg
• Sodium: 220mg
• Potassium: 110mg
• Total Carbohydrate: 40g
• Dietary Fiber: 1g
• Sugars: 30g
• Protein: 4g

Try More Mary Berry Recipes:

• Mary Berry Malted Chocolate Cake
• Mary Berry’s Apple and Lemon Sandwich Cake
• Mary Berry Salted Caramel Cake
• Mary Berry American Chocolate Cake
• Mary Berry Flapjacks