If you love all things coconut and crave cakes that are soft, rich, and wrapped in nostalgic comfort, this post is for you. Today we’re diving into the heart of a Mary Berry coconut cake recipe that’s stood the test of time. Whether you’ve been hunting for something close to Doan’s coconut cake recipe or something simpler like a coconut poke cake recipe, this guide has you covered. We’ll talk about what makes this classic coconut cake special, how to keep it moist, and why even Tom Cruise’s coconut cake can’t steal the spotlight from Mary’s traditional British charm.
Mary Berry Coconut Cake
Equipment
- Mixing Bowl
- Electric mixer
- measuring scale
- two 8-inch cake tins
- Oven
- Cooling rack
Ingredients
- 225 g self-raising flour
- 225 g unsalted butter
- 225 g caster sugar
- 4 large eggs
- 50 g desiccated coconut
- 2 tbsp coconut milk or Greek yogurt (optional)
Instructions
- Preheat oven to 350°F (180°C). Grease and line two 8-inch cake tins.
- Cream butter and sugar until pale and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Fold in flour and desiccated coconut gently.
- Add coconut milk or yogurt if using, and mix until just combined.
- Divide batter evenly into the tins and bake for 25–30 minutes.
- Cool on a rack. Frost with whipped cream or coconut buttercream.
Notes
Nutrition
Table of Contents
Table of Contents
How I Fell for the Mary Berry Coconut Cake Recipe
A Southern Girl’s First Bite of the Mary Berry Coconut Cake Recipe
Hi, I’m Lilia Karine, and my heart belongs to old-fashioned, soul-warming cakes. But it wasn’t until my late twenties that I stumbled across the Mary Berry Coconut Cake Recipe in a faded paperback cookbook from a secondhand shop. I still remember the first slice—soft, fragrant with coconut, and not too sweet. It was everything I never knew I was missing.
Growing up in North Carolina, I had chocolate and pound cakes. But this coconut cake changed how I thought about baking. Unlike heavy American-style cakes, Mary Berry’s version was light yet rich, with just the right texture. It reminded me a little of the Doan’s coconut cake recipe, but with a simpler, more homemade charm. Since then, I’ve baked versions of it for birthdays, bake sales, and even a beach wedding.
The Secret Behind the Mary Berry Coconut Cake Recipe’s Popularity
What makes the Mary Berry Coconut Cake Recipe so special? It’s that timeless balance—moist sponge, subtle coconut flavor, and a no-fuss method that always works. The ingredients are straightforward: self-raising flour, soft butter, sugar, eggs, and plenty of desiccated coconut. But the results taste bakery-worthy.
The sponge has an airy, delicate crumb—almost like a Chantilly cake but with the cozy flavor of coconut.
It’s easily adaptable too. Sometimes I swirl in pineapple and transform it into a pineapple coconut cake recipe. Other times, I go the rustic route and merge it with my favorite carrot and coconut cake recipe. And when I’m short on time? I riff on the coconut poke cake recipe, pouring sweetened coconut milk into the sponge for an easy crowd-pleaser.
If you’re curious about how this compares to more extravagant versions like the Tom Cruise coconut cake recipe or the beloved Ina Garten coconut cake recipe, I’ll say this: Mary Berry’s wins every time in simplicity, reliability, and heart.
Mary Berry’s coconut cake feels lighter and more balanced than most sugar-filled coconut cakes, which often overpower the coconut flavor.
Mastering the Mary Berry Coconut Cake Recipe at Home
The Essential Ingredients Behind the Mary Berry Coconut Cake Recipe
One of the reasons I turn to the Mary Berry Coconut Cake Recipe again and again is how few ingredients it actually requires. Here’s what you’ll typically need:
| Ingredient | Amount |
|---|---|
| Self-raising flour | 225g (1¾ cups) |
| Butter (softened) | 225g (1 cup) |
| Caster sugar | 225g (1 cup) |
| Eggs | 4 large |
| Desiccated coconut | 50g (½ cup) |
This version keeps the process fast and approachable—perfect for bakers who want a cake that works every time.
As with our vegan red velvet loaf, precision in measurements really makes a difference when baking this coconut sponge.
Moisture Secrets & Substitutions You Need to Know
The most common question I get about the Mary Berry Coconut Cake Recipe is: how do you keep it super moist? My top tip—don’t overbake it. That’s key. But if you really want a tender, velvety texture, you can replace some of the butter with a splash of full-fat coconut milk or even sour cream.
Curious about using coconut milk instead of regular milk? Absolutely, it works—just be mindful not to go overboard, as too much can tip the balance and make the batter too heavy. Coconut oil also works beautifully in a carrot and coconut cake recipe, giving it a rich depth while keeping the crumb light.
For those who lean toward bold flavors, consider this: a touch of vanilla or almond extract can take your coconut cake from good to unforgettable. It’s a trick I picked up from comparing this recipe with the beloved Ina Garten coconut cake, which uses cream cheese frosting and coconut flakes for full-on decadence.
For a tropical spin, try adding a spoonful of crushed pineapple or even limoncello—just like in our limoncello mascarpone cake.
Creative Coconut Cake Variations Using the Mary Berry Coconut Cake Recipe
From Tom Cruise’s Famous Dessert to Coconut Poke Cake—It All Begins with Mary Berry
The Mary Berry Coconut Cake Recipe isn’t just a delightful classic—it’s a base that’s sparked dozens of coconut cake variations. Whether you’re keeping it traditional or putting a twist on it, Mary’s version is where so many bakers begin.
If you’ve ever heard about the Tom Cruise coconut cake recipe, you know it’s known as the “white chocolate coconut dream.” But the heart of that cake is the same: soft coconut sponge, sweet frosting, and plenty of texture. You can get a similar result by starting with the Mary Berry Coconut Cake Recipe and layering it with cream cheese frosting and shaved coconut. It’s the perfect holiday showstopper.
For something easier but equally satisfying, I love turning this into a coconut poke cake recipe. Once the Mary Berry sponge is out of the oven, gently pierce the top and drizzle in a rich blend of sweetened coconut milk and cream for deep, luscious moisture. Chill it, top it with whipped topping and toasted coconut, and you’ve got a dessert that’s luscious, cool, and unbelievably moist.
Another spin that works beautifully? The carrot and coconut cake recipe. By grating fresh carrots into Mary’s coconut batter and adding a hint of cinnamon, you get a warm, cozy flavor that still feels light. It’s my go-to cake every fall.
Find these favorites on the site, like Tom Cruise-style celebrity coconut cake or the chilled coconut poke cake recipe for quick gatherings.
When served with luxury chocolate-covered strawberries, this layered coconut cake turns into a dessert fit for celebrations.
Tropical and Layered Coconut Cakes with a Mary Berry Base
The Mary Berry Coconut Cake Recipe is the perfect base for adding tropical flavors and building stunning layers. When I want a taste of summer, I make a pineapple coconut cake recipe by adding crushed pineapple into the batter and topping it with a tangy cream cheese frosting. The tropical flavor pairs beautifully with the gentle coconut sponge.
For birthdays and parties, I use this same recipe to create a towering layered coconut cake recipe, frosting each layer with whipped coconut cream and sprinkling toasted coconut in between. It’s dramatic, delicious, and totally reliable—just like Mary’s original.
This version is elegant enough to rival even our Dubai chocolate cake—especially when topped with coconut flakes and cream cheese frosting.
Pro Tips and FAQ for the Mary Berry Coconut Cake Recipe
Expert Tips for Baking the Mary Berry Coconut Cake Recipe to Perfection
Getting the Mary Berry Coconut Cake Recipe just right is easy when you know a few tricks. First, always use room-temperature ingredients. Cold butter or eggs can cause uneven mixing and affect the cake’s rise. Cream your butter and sugar until pale and fluffy—this traps air and gives the sponge its signature light texture.
Want extra moisture? Don’t hesitate to fold in a spoonful of sour cream or Greek yogurt. And yes, it’s totally fine to replace regular milk with coconut milk—just use it in moderation, as too much can weigh down the batter and affect the cake’s texture.
For extra moisture, lightly brush the sponge with a coconut syrup, as we do with our yellow cake and chocolate buttercream.
If you’re baking at altitude or in a humid climate, you might need to adjust the flour slightly or reduce your oven temperature by 5–10 degrees. When you test the center with a toothpick, it should come out clean with a few moist crumbs—never bone dry.
This batter also works beautifully for mini cupcakes if you’re baking for parties or individual servings.
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Your Coconut Cake Questions—Answered
How to make coconut cake recipe?
Start with the Mary Berry Coconut Cake Recipe: mix self-raising flour, sugar, softened butter, eggs, and desiccated coconut. Bake, cool, and frost with your favorite coconut topping or cream cheese frosting.
What are the 4 ingredients in coconut cake?
In its simplest form: flour, butter, eggs, and coconut. Mary Berry’s version adds sugar and baking power through self-raising flour for balance.
What is Tom Cruise’s coconut cake?
It’s a luxurious white chocolate coconut bundt cake with cream cheese icing—rich and layered. For a similar taste, use the Mary Berry base and build with creamy frosting.
Is Ina Garten’s coconut cake good?
Yes, it’s decadent and full of cream cheese, but many find the Mary Berry Coconut Cake Recipe more approachable and less sugary.
Can coconut milk be substituted for milk in cake recipe?
Yes—just use it sparingly to avoid making the cake too wet. It’s great for a flavor boost.
Can coconut oil be used in carrot cake recipe?
Definitely. It adds richness and blends well in a carrot and coconut cake recipe without overpowering the spices.
Conclusion: The Timeless Charm of the Mary Berry Coconut Cake Recipe
The Mary Berry Coconut Cake Recipe has stood the test of time—and for good reason. It’s simple to make, endlessly customizable, and always delivers that soft, coconut-kissed crumb we all crave. Whether you’re recreating the elegance of the Tom Cruise coconut cake recipe, going casual with a coconut poke cake recipe, or exploring cozy options like the carrot and coconut cake recipe, it all starts with Mary’s no-fail base.
With just a few pantry staples and a touch of coconut magic, this cake can go from everyday comfort to showstopping centerpiece.
Now grab a mixing bowl and make your kitchen smell like something worth remembering.