Mary Berry Lime and Coconut Cake Recipe
Enjoy Mary Berry lime and coconut cake recipe made with eggs, butter, lime zest, and coconut for a soft, fluffy and refreshing dessert.
Equipment
- Mixing bowls
- Electric hand mixer or whisk
- 20 cm round cake tin
- Baking parchment
- Zester or fine grater
- Spatula
- Cooling rack
Ingredients
For the Cake
- 175 g unsalted butter softened
- 175 g caster sugar
- 3 large eggs
- 175 g self-raising flour
- 50 g desiccated coconut
- Zest of 2 limes
- 2 tbsp lime juice
- 2 tbsp milk
For the Topping
- 100 g icing sugar
- 2 –3 tbsp lime juice
- 2 tbsp desiccated coconut for garnish
Instructions
Step 1: Prepare the Tin
- Preheat your oven to 180°C (160°C fan). Grease and line your cake tin with baking parchment.
Step 2: Cream Butter and Sugar
- In a bowl, beat the butter and sugar together until pale and fluffy. This step is key for a light sponge.
Step 3: Add Eggs
- Add the eggs one at a time, mixing well after each addition. If the mixture starts to curdle, add a spoonful of flour.
Step 4: Fold in Dry Ingredients
- Gently fold in the self-raising flour and desiccated coconut.
Step 5: Add Lime Flavor
- Stir in the lime zest, lime juice, and milk. Mix until just combined.
Step 6: Bake
- Pour the batter into the prepared tin and level the top. Bake for 25–30 minutes, or until golden and a skewer comes out clean.
Step 7: Cool
- Let the cake cool in the tin for 10 minutes, then transfer to a rack to cool completely.
Step 8: Add Topping
- Mix icing sugar with lime juice to make a smooth glaze. Drizzle over the cooled cake and sprinkle with coconut.
Notes
- Always use room temperature butter for better creaming
- Don’t overmix after adding flour
- Use fresh lime juice for the best flavor
- Let the cake cool fully before glazing