Zingy Lemon and Coconut Cake Recipe: A Slice of Sunshine

Baking a delightful lemon and coconut cake brings sunshine right into your kitchen.

Citrusy notes dance with tropical sweetness in this irresistible dessert.

Soft, moist layers promise a delectable experience that tingles taste buds.

Gentle coconut flakes add unexpected texture to each remarkable slice.

Mediterranean lemons contribute bright, zesty undertones that complement the creamy coconut perfectly.

Simple ingredients combine to create something truly magical on your plate.

You’ll want to share this treat with everyone who loves a delicious adventure.

Prepare to fall in love with every single bite.

Why Mary Berry Lemon And Coconut Cake Is a Must-Bake

• Craft with Ease: Perfect for bakers of all skill levels, this recipe welcomes beginners and delights experienced home cooks with its simple, straightforward steps.
• Tropical Flavor Explosion: Zesty lemon and rich coconut combine to create a mouthwatering dessert that transports you to a sunny paradise with every bite.
• Quick Weekend Treat: Minimal ingredients and uncomplicated technique make this cake an ideal choice for spontaneous baking moments or last-minute gatherings with friends and family.
• Versatile Dessert Delight: Suitable for multiple occasions like afternoon tea, potlucks, birthday celebrations, or as a comforting sweet treat after dinner.

Ingredients Needed for Mary Berry Lemon And Coconut Cake

• Butter: A rich and creamy foundation that adds moisture and flavor to the cake.
• Sugar: Provides sweetness and helps create a tender cake texture.
• Eggs: Bind the ingredients together and contribute to the cake's structure.
• Flour: The primary dry ingredient that gives the cake its structure and substance.

• Lemon Zest: Adds bright, intense citrus flavor and aromatic notes to the cake.
• Lemon Juice: Brings a tangy freshness and helps balance the cake's sweetness.
• Coconut: Introduces a tropical texture and nutty flavor to the cake.

• Milk: Helps create a soft, moist cake texture and enhances overall richness.

• Drizzle Ingredients (not specified in original instructions): Will provide additional flavor and moisture to the finished cake.

How to Bake Mary Berry Lemon And Coconut Cake Easily

Step 1: Warm Up the Oven

Crank your oven to 180 degrees Celsius (350 degrees Fahrenheit). Grab a 23-centimeter round cake pan and line it with parchment paper, making sure to cover the bottom and sides completely.

Step 2: Whip Up the Butter and Sugar

In a large mixing bowl, take softened butter and sugar. Using an electric mixer or a strong whisk, beat them together until the mixture becomes light, fluffy, and looks like a cloud of sweetness.

Step 3: Incorporate Eggs Smoothly

Add eggs one at a time into the butter-sugar mixture. If the batter starts to look slightly separated, sprinkle a tiny bit of flour to help everything blend perfectly. Mix each egg thoroughly before adding the next.

Step 4: Combine Dry and Wet Ingredients

• Freshly grated lemon zest
• Tangy lemon juice
• Shredded coconut
• Creamy milk

Stir until everything is just combined, being careful not to overmix.

Step 5: Bake to Golden Perfection

Pour the batter into your prepared cake pan. Slide it into the preheated oven and bake for 40-45 minutes. The cake is ready when it turns a beautiful golden color and a toothpick inserted in the center comes out clean.

Step 6: Create the Zesty Drizzle

While the cake is still warm, prepare the drizzle. Poke several small holes across the cake’s surface using a toothpick or skewer. Pour the drizzle over the warm cake, allowing it to seep into those little holes.

Step 7: Cool and Serve

Let the cake cool completely at room temperature. Once cooled, slice into beautiful wedges and serve. Enjoy the burst of lemon and coconut in every bite!

Useful Tips for Mary Berry Lemon And Coconut Cake

• Zest Like a Pro: Use fresh, unwaxed lemons for the most vibrant citrus flavor and maximum zesty punch.
• Prevent Sinking Coconut: Lightly coat shredded coconut in a bit of flour before folding into batter to prevent it from sinking during baking.
• Check Cake Doneness: Insert a wooden skewer into the center – if it comes out clean with no wet batter, your cake is perfectly baked.
• Room Temperature Matters: Ensure butter, eggs, and milk are at room temperature for smoother batter and more even cake texture.
• Drizzle Timing is Key: Pour the lemon drizzle while the cake is still warm to help it absorb better and create a moist, intensely flavored result.

Variations to Refresh Mary Berry Lemon And Coconut Cake

• Gluten-Free Version: Replace wheat flour with almond flour or gluten-free baking mix for celiac or gluten-sensitive bakers.
• Dairy-Free Adaptation: Swap butter with coconut oil and use almond milk instead of regular milk to create a plant-based alternative.
• Low-Sugar Option: Substitute sugar with stevia or monk fruit sweetener and reduce overall sugar content for diabetic-friendly recipe.
• Vegan Alternative: Use flax eggs, plant-based milk, coconut oil, and egg replacement to transform the cake into a completely vegan dessert.

Perfect Pairings for Mary Berry Lemon And Coconut Cake

• Pair with Tropical Cocktail: Craft a zesty pina colada that echoes the cake's lemon and coconut flavors, blending white rum, fresh pineapple juice, and coconut cream.
• Complement with Afternoon Tea: Serve alongside light Earl Grey tea, whose bergamot notes harmonize beautifully with the cake's citrusy and tropical profile.
• Match with Creamy Vanilla Scoop: Add a scoop of smooth vanilla ice cream to enhance the cake's richness and provide a cool, refreshing contrast.
• Enhance with Passion Fruit Sauce: Drizzle a tangy passion fruit coulis over the slice, adding another layer of tropical brightness that elevates the dessert's complexity.

How to Keep Mary Berry Lemon And Coconut Cake Fresh

• Store covered cake in airtight container for up to 4 days. Keep away from strong-smelling foods to prevent flavor absorption.
• Wrap cake tightly in plastic wrap, then aluminum foil. Freeze whole or in slices for 2-3 months. Place in freezer-safe container to prevent freezer burn.
• Remove from freezer and let sit at room temperature for 2-3 hours. Alternatively, thaw overnight in refrigerator for best texture and moisture retention.
• Warm individual slices in microwave for 10-15 seconds. For oven reheating, place on baking sheet and warm at 150C for 5-7 minutes to restore softness and prevent drying out.

Common Questions on Mary Berry Lemon And Coconut Cake

• Can I use bottled lemon juice instead of fresh lemons?

No, fresh lemon zest and juice provide the best flavor and brightness. Bottled juice lacks the essential oils and vibrant taste that fresh lemons offer.

• Is this cake suitable for people with nut allergies?

While the recipe doesn’t contain nuts, it uses coconut, which some consider a tree nut. Always check with guests about potential allergies before serving.

• How do I know if the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done. The top should also be golden brown and slightly springy to touch.

Lemon And Coconut Cake Recipe

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4.6 from 18 reviews

• Total Time: 55-60 minutes
• Yield: 8 1x

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Description

Zesty lemon and coconut cake whisks summer flavors into a delightful dessert that dances between tangy and sweet. Moist crumb and tropical notes promise a refreshing slice perfect for afternoon tea or casual celebrations.

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Ingredients

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Main Ingredients:

• 225 grams (8 ounces) butter, softened
• 225 grams (8 ounces) caster sugar
• 4 large eggs
• 225 grams (8 ounces) self-raising flour
• 50 grams (1.8 ounces) desiccated coconut

Flavor Enhancers:

• Zest of 2 lemons
• Juice of 1 lemon

Liquid and Sweetening Ingredients:

• 3 tablespoons milk
• 85 grams (3 ounces) caster sugar

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Instructions

1. Prepare the baking vessel by greasing a 23cm round cake tin and lining with parchment paper at 180°C oven temperature.
2. Whip softened butter and granulated sugar until light, creamy, and voluminous using an electric mixer.
3. Incorporate eggs individually into the butter mixture, adding a small portion of flour between each addition to prevent curdling.
4. Gently integrate remaining flour, freshly grated lemon zest, lemon juice, shredded coconut, and smooth milk into the batter, ensuring even distribution without overmixing.
5. Transfer the silky batter into the prepared tin, spreading evenly with a spatula.
6. Bake in the preheated oven for 40-45 minutes, monitoring until the surface turns golden brown and a skewer inserted into the center emerges clean.
7. While cake is still warm, create small punctures across the surface using a fork or skewer.
8. Prepare the tangy drizzle by combining specified ingredients until smooth and glossy.
9. Generously pour the drizzle over the warm cake, allowing it to seep into the perforations.
10. Allow the cake to cool completely at room temperature before slicing into elegant portions.
11. Serve and enjoy the harmonious blend of citrusy and tropical flavors.

Notes

• Prevent dry cake by carefully measuring flour and not overmixing the batter, which can develop tough gluten.
• Enhance lemon flavor by using fresh lemon zest and juice instead of bottled alternatives for brighter, more vibrant taste.
• Swap dairy milk with coconut milk or almond milk to create a dairy-free version that maintains the cake’s moisture and rich texture.
• Add extra coconut flakes on top of the drizzle for a beautiful textural garnish and intensified tropical coconut profile.

• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 392 kcal
• Sugar: 31 g
• Sodium: 130 mg
• Fat: 22 g
• Saturated Fat: 14 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.5 g
• Carbohydrates: 39 g
• Fiber: 1.2 g
• Protein: 5.6 g
• Cholesterol: 95 mg