Mary Berry Raspberry And Coconut Cake Recipe [Tips & Tricks]

If you’re looking for a dessert that’s both deliciously moist and full of flavor, Mary Berry’s raspberry and coconut cake is an absolute must-try!

With the perfect balance of tangy raspberries and rich coconut, this cake offers a delightful twist on a classic treat. Not only does it taste incredible, but it’s also relatively easy to make, making it an ideal choice for both beginner and experienced bakers alike. Plus, it’s a great crowd-pleaser for any occasion, whether it’s a cozy family gathering or a special celebration. Give this recipe a go, and your taste buds will thank you!

Mary Berry Raspberry And Coconut Cake Recipe

Ingredients Needed

To make Mary Berry’s Raspberry and Coconut Cake, you’ll need a delightful combination of fresh ingredients that bring out the best in both the tropical and fruity flavors. Here’s a breakdown of the essential ingredients:

1. Butter – 225g of unsalted butter will give the cake its rich, creamy texture. It also adds a delicious base flavor that pairs beautifully with the sweetness of the raspberries and the subtle nuttiness of coconut.

2. Caster Sugar – 225g of caster sugar helps to create the perfect balance of sweetness while ensuring that the cake texture remains light and fluffy. The fine grains dissolve quickly in the batter, promoting even mixing.

3. Eggs – 4 large eggs are essential for structure and binding the cake together. They help the batter rise and contribute to the soft, moist crumb.

4. Self-Raising Flour – 225g of self-raising flour is used to help the cake rise and become light and airy. The self-raising nature means you don’t need to add extra baking powder, simplifying the process.

5. Desiccated Coconut – 100g of desiccated coconut provides a subtle yet distinctive coconut flavor and texture. This ingredient adds moisture to the cake while imparting a tropical essence that enhances the overall flavor profile.

6. Frozen Raspberries – 200g of frozen raspberries are preferred in this recipe for their ability to hold their shape during baking while giving off a burst of fresh berry flavor. The tartness of the raspberries contrasts beautifully with the sweetness of the cake.

7. Milk – 2 tablespoons of milk help to achieve the right consistency for the batter, making it smooth and pourable.

8. Vanilla Extract – A teaspoon of vanilla extract adds depth and warmth to the flavor, complementing both the coconut and raspberry elements.

9. Icing Sugar – For decoration, you’ll need some icing sugar to dust over the cake once it’s cooled. It provides a simple yet elegant touch to the finished product.

Equipment Needed

To make Mary Berry’s Raspberry and Coconut Cake, having the right equipment on hand ensures the process runs smoothly and efficiently. Here’s what you’ll need:

1. Mixing Bowls – A large mixing bowl is essential for combining your ingredients. A medium-sized bowl will also be handy for mixing the raspberries with a little flour before adding them to the batter, ensuring they don’t sink to the bottom during baking.

2. Electric Mixer or Whisk – While you can mix the ingredients by hand, using an electric mixer will make the job quicker and ensure a smooth, lump-free batter. The whisk attachment is ideal for beating the butter and sugar together to create a fluffy consistency.

3. Measuring Scales – Accurate measurements are key in baking, so make sure you have a reliable set of kitchen scales to weigh out your ingredients. This will ensure the balance of flavors and textures in the cake.

4. Sieve – A fine sieve is used to sift the flour and desiccated coconut into the batter, helping to prevent lumps and ensuring an even distribution of dry ingredients.

5. Spatula – A spatula or wooden spoon will help you fold the dry ingredients into the wet mixture, ensuring everything is evenly incorporated without overworking the batter.

6. Cake Tin – A 20cm (8-inch) round cake tin is perfect for this recipe. Grease and line it well to make sure your cake comes out easily after baking.

7. Cooling Rack – Once your cake is baked, a cooling rack allows it to cool evenly, preventing the bottom from becoming soggy and helping it maintain its structure.

8. Sifter – A sifter or fine-mesh sieve is used for dusting the top of the cake with icing sugar, giving it a delicate finishing touch.

How To Make Mary Berry’s Raspberry And Coconut Cake

Making this Raspberry and Coconut Cake is a straightforward process that delivers big on flavor. Here’s how to do it step-by-step:

1. Prepare the Cake Tin: Begin by preheating your oven to 180°C (350°F). Grease a 20cm round cake tin and line it with baking paper to prevent the cake from sticking.

2. Mix Butter and Sugar: In a large mixing bowl, beat together the softened butter and caster sugar using an electric mixer or hand whisk until the mixture is pale and fluffy. This will take around 5 minutes, and it’s crucial for creating a light cake texture.

3. Add Eggs: Beat the eggs in a separate bowl, then gradually add them to the butter-sugar mixture, one at a time, making sure each egg is fully incorporated before adding the next. If the mixture starts to curdle, add a little bit of flour to help bring it together.

4. Combine Dry Ingredients: Sift the self-raising flour and desiccated coconut into the bowl. Gently fold them into the wet mixture using a spatula or wooden spoon until well combined.

5. Add Milk and Vanilla: Stir in the milk and vanilla extract. This will loosen the batter slightly and give it a smooth, creamy consistency.

6. Prepare Raspberries: Toss the frozen raspberries in a little bit of flour (about a tablespoon). This will help keep them suspended throughout the batter rather than sinking to the bottom during baking. Gently fold the raspberries into the batter, being careful not to crush them.

7. Bake the Cake: Pour the batter into the prepared cake tin and smooth the top. Place the tin in the preheated oven and bake for 25-30 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.

8. Cool the Cake: Let the cake cool in the tin for 10 minutes before transferring it to a wire cooling rack. Allow it to cool completely before decorating.

9. Decorate: Once the cake has cooled, dust the top lightly with icing sugar for a simple but elegant finish. You can also add a few extra raspberries on top for a more decorative touch if desired.

Expert Tips

To elevate your cake-making game and ensure your Raspberry and Coconut Cake turns out perfect every time, here are some expert tips:

1. Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature before starting. This helps them combine more easily, creating a smoother batter and a lighter cake.

2. Don’t Overmix: When combining the dry ingredients with the wet, mix just until incorporated. Overmixing can result in a dense cake, so it’s important to fold gently.

3. Use Fresh Raspberries for Extra Freshness: While frozen raspberries work wonderfully, if you have fresh raspberries on hand, they will add a burst of fresh flavor to the cake. Just remember to coat them in flour to prevent them from sinking to the bottom.

4. Add Coconut Milk for a Richer Flavor: For an even more intense coconut flavor, try replacing the milk in the batter with coconut milk. This will give the cake a deeper, more authentic coconut essence.

5. Ensure Even Baking: If your oven bakes unevenly, you might want to rotate the cake tin halfway through baking. This ensures a more even rise and color across the cake.

6. Storage Tips: Keep your cake covered in an airtight container for up to 3 days to maintain its freshness. If you want to store it longer, consider freezing individual slices for up to a month.

Mary Berry’s Raspberry and Coconut Cake is a delightful dessert that combines the best of both tropical and fruity flavors, creating a moist and flavorful treat that’s perfect for any occasion. With its simple ingredients and clear instructions, it’s a great recipe for both novice and experienced bakers alike.

The addition of desiccated coconut adds a pleasant texture and aroma, while the raspberries infuse the cake with a tangy sweetness that complements the richness of the cake. Whether you’re serving it for a special occasion, an afternoon tea, or just as a sweet treat, this cake is sure to impress. So, gather your ingredients, follow the steps, and indulge in a slice of this heavenly raspberry and coconut delight!.

Easy Recipe Variations For Mary Berry’s Raspberry And Coconut Cake

Mary Berry’s Raspberry and Coconut Cake is a wonderfully indulgent treat, perfect for any occasion. Its combination of sweet raspberries and tropical coconut is irresistible, but you can easily modify the recipe to suit your taste or dietary preferences. Here are a few variations that will take your cake to the next level:

1. Add Lemon Zest For A Citrus Kick

   A subtle touch of lemon zest can complement the sweetness of the raspberries and coconut. The tangy citrus flavor contrasts beautifully with the moistness of the cake, making each bite refreshing and balanced. You can incorporate lemon zest into both the batter and the icing for a stronger flavor or just add a sprinkle of zest on top for a more delicate touch.

2. Swap Raspberries For Other Berries

   While raspberries are a classic choice, you can easily swap them out for other berries. Blueberries, blackberries, or even strawberries work wonderfully, each offering a unique burst of flavor.

   For a mixed-berry version, you could blend different types to create a more complex fruit profile. Remember that the moisture content might slightly change depending on the berries, so adjust your baking time accordingly.

3. Go Gluten-Free

   If you or someone you know follows a gluten-free diet, this cake can easily be adapted. Replace the regular flour with a high-quality gluten-free flour blend.

   Be sure to check the texture as gluten-free flours can sometimes alter the crumb, so a slight tweak in liquid proportions might be necessary. Adding a teaspoon of xanthan gum can also help maintain the cake’s structure.

4. Coconut Flour Option

   For an even stronger coconut flavor, you can replace some or all of the regular flour with coconut flour. Coconut flour has a more intense coconut taste and works beautifully in cakes, though it does absorb more liquid, so you may need to adjust the amounts of wet ingredients. This variation is also a great option for those on a low-carb or ketogenic diet.

5. Make It Dairy-Free

   For a dairy-free version, substitute butter with a plant-based alternative like coconut oil or a dairy-free margarine. You can also use almond or coconut milk instead of regular milk. The result will be a rich, moist cake with an added depth of flavor from the coconut oil.

6. Incorporate A Nutty Surprise

   Add a handful of chopped toasted almonds, pistachios, or macadamia nuts to the batter to introduce a delightful crunch. These nuts pair wonderfully with both the raspberries and the coconut, and their roasted flavor will add an extra layer of richness to the cake.

7. Raspberry Jam Filling

   If you love raspberry flavor, consider adding a layer of raspberry jam or compote between the cake layers. The jam will complement the fresh raspberries in the batter, enhancing the fruity notes and making the cake even more decadent. You can even add a layer of coconut cream for extra richness.

Best Practices To Store Leftovers

Raspberry and Coconut Cake is a treat best enjoyed fresh, but if you happen to have leftovers, storing them properly will ensure they stay moist and delicious for days to come.

1. Room Temperature Storage

   If you plan to eat the cake within 2-3 days, storing it at room temperature is perfectly fine. Simply place the cake in an airtight container to keep it from drying out. The cake should be kept in a cool, dry place away from direct sunlight or heat sources, as this could cause it to become stale faster.

2. Refrigeration For Longer Freshness

   For longer storage, refrigerate your cake. Since this cake is quite moist and contains perishable ingredients (like fresh fruit or dairy), refrigeration will help preserve its freshness. Wrap the cake tightly in plastic wrap, then place it in an airtight container or a resealable bag to prevent it from absorbing any fridge odors.

3. Freezing Leftovers

   If you have an abundance of cake that you’re unable to consume in a few days, freezing it is an excellent option. To freeze, first allow the cake to cool completely.

   Slice the cake into individual portions for easy defrosting, then wrap each piece in plastic wrap and place it into a freezer-safe bag or container. The cake will last in the freezer for up to 3 months. To thaw, simply place it in the fridge overnight or let it sit at room temperature for an hour before serving.

4. Icing Considerations

   If your cake is iced, keep in mind that the texture of the frosting may change slightly after freezing. It’s best to freeze the cake without the frosting and add fresh icing once it’s defrosted. Alternatively, if you’ve already iced the cake, use a plastic wrap layer to prevent the icing from getting crushed or sticking to the container.

What Goes Well With Raspberry And Coconut Cake

Raspberry and Coconut Cake is already a flavorful, rich dessert, but pairing it with complementary items can elevate your tasting experience. Here are a few ideas on what goes well with this delicious cake:

1. Fresh Berries

   A side of fresh berries can enhance the fruity aspect of the cake. The tartness of strawberries, blueberries, or blackberries contrasts beautifully with the sweetness of the coconut and raspberries in the cake, providing a refreshing balance.

2. Whipped Cream Or Coconut Cream

   A dollop of lightly whipped cream or coconut cream adds a creamy, smooth texture that contrasts with the cake’s crumbly yet moist consistency. Coconut cream, in particular, reinforces the tropical notes of the cake. You can sweeten the cream lightly or infuse it with a touch of vanilla for extra flavor.

3. Ice Cream

   A scoop of vanilla or coconut ice cream pairs wonderfully with the cake’s tropical flavor. The creamy texture and cold contrast work perfectly with the warm and fluffy cake, creating a delightful dessert combination. For a more decadent treat, try a raspberry sorbet to mirror the fruity notes of the cake.

4. Tea Or Coffee

   A slice of Raspberry and Coconut Cake is the ideal accompaniment to a warm beverage. Pair it with a cup of your favorite tea – Earl Grey or chamomile is particularly nice, as their floral notes complement the coconut. For coffee lovers, a rich espresso or a lightly roasted Americano pairs beautifully with the cake’s flavors and provides a satisfying contrast to its sweetness.

5. Lemonade Or Iced Tea

   For a refreshing non-alcoholic drink, a glass of lemonade or iced tea is perfect. The citrusy zest of lemonade enhances the cake’s fruity notes, while iced tea (perhaps with a hint of mint) adds a refreshing, herbal lift. These drinks are especially enjoyable during warm weather, making them ideal for outdoor gatherings or garden parties.

Conclusion

Mary Berry’s Raspberry and Coconut Cake is an absolute crowd-pleaser, offering a harmonious balance of sweet and tangy flavors, combined with a rich, tropical coconut undertone. Whether you stick with the classic recipe or explore some easy variations to tailor it to your preferences, this cake is versatile enough to adapt to various dietary needs and flavor combinations.

Proper storage can extend the cake’s freshness, so you can enjoy it even after the celebration ends. Paired with fresh berries, whipped cream, or your favorite drink, it makes for a memorable dessert at any gathering.

Ultimately, this cake is more than just a dessert – it’s an experience. Its moist, flavorful layers and beautifully contrasting textures make it a go-to for everything from casual afternoon teas to special celebrations.

FAQs

What Are The Key Ingredients In Mary Berry’s Raspberry And Coconut Cake?

The key ingredients for Mary Berry’s raspberry and coconut cake include butter, sugar, eggs, self-raising flour, desiccated coconut, raspberries, and a little baking powder. For the icing, you will need icing sugar, butter, and more raspberries for decoration.

Can I Use Fresh Raspberries Instead Of Frozen Raspberries For The Cake?

Yes, you can use fresh raspberries instead of frozen ones. Fresh raspberries may hold their shape better during baking, but frozen raspberries often release more juice, adding moisture to the cake.

How Do I Prevent The Raspberries From Sinking To The Bottom Of The Cake?

To prevent raspberries from sinking, you can toss them in a little flour before adding them to the batter. This helps them stay suspended in the cake as it bakes.

Can I Make Mary Berry’s Raspberry And Coconut Cake Gluten-free?

Yes, you can make this cake gluten-free by using a gluten-free flour blend instead of self-raising flour. Be sure to also check that the baking powder is gluten-free.

Can I Replace Desiccated Coconut With Shredded Coconut?

While desiccated coconut provides a finer texture, you can use shredded coconut as a substitute. Just be aware that it may change the texture slightly, making the cake a bit coarser.

What Is The Best Way To Store Mary Berry’s Raspberry And Coconut Cake?

To store the cake, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it for longer, you can store it in the fridge for up to a week or freeze it for up to 3 months.

Can I Make This Cake Ahead Of Time?

Yes, you can bake the cake a day or two ahead of time. Just make sure to let it cool completely before storing it. You can also freeze the cake layers and assemble it later if needed.

How Do I Know When Mary Berry’s Raspberry And Coconut Cake Is Fully Baked?

You can test if the cake is done by inserting a skewer or toothpick into the center. If it comes out clean or with only a few crumbs attached, the cake is ready. Alternatively, the cake should spring back when lightly pressed.

Can I Add More Raspberries To The Cake For A Stronger Raspberry Flavor?

Yes, you can add more raspberries to intensify the flavor, but be cautious not to overload the batter. Adding too many can make the cake too wet and may affect the texture.

Can I Use A Different Fruit In Mary Berry’s Raspberry And Coconut Cake Recipe?

Yes, you can substitute raspberries with other berries such as blackberries, strawberries, or blueberries. The flavor profile will change, but the cake will still be delicious with other fruits.