Mary Berry’s Raspberry and Coconut Cake is a delicious and decadent dessert that showcases the beauty of fresh berries and the tropical flair of coconut. Known for her simple yet elegant approach to baking, Mary Berry’s recipes are often beloved for their reliability and exceptional flavors. This particular cake is a perfect balance of soft, buttery sponge, tangy raspberries, and the mild sweetness of coconut, creating a moist and fragrant treat that’s ideal for any occasion-whether it’s a summer tea party, a birthday celebration, or just a cozy afternoon with a cup of tea.
The combination of raspberries and coconut in the cake gives it a refreshing sweetness while also offering a delicate texture. The fruit provides a tart contrast to the richness of the coconut, and the moistness of the cake itself makes it irresistible. The top is often sprinkled with more coconut or even a light dusting of icing sugar, adding a finishing touch to its look and flavor.
This cake is versatile, too. While Mary Berry’s version uses fresh raspberries, frozen berries can also be used, making it an adaptable recipe for different seasons. It’s a comforting and indulgent dessert that strikes the perfect balance between sweetness and texture, making it a true crowd-pleaser.
Mary Berry’s Raspberry And Coconut Cake Recipe
Ingredients Needed
To make Mary Berry’s Raspberry and Coconut Cake, you will need the following ingredients. These items are straightforward and easy to find, which is part of the beauty of the recipe.
For The Cake
- Butter (softened) – 225g: This acts as the base for the cake, making it rich and tender. The butter’s creaminess contributes to the soft texture of the cake.
- Caster sugar – 225g: Fine sugar ensures that the cake batter mixes smoothly and evenly. It also adds sweetness to balance the tartness of the raspberries.
- Self-raising flour – 225g: This type of flour is key to achieving the light, airy texture of the cake. It contains a built-in raising agent, meaning you won’t need to add baking powder separately.
- Desiccated coconut – 100g: The dried coconut flakes provide that essential coconut flavor and texture, adding chewiness and a hint of tropical essence.
- Eggs – 4 large: Eggs bind the ingredients together and provide structure and moisture.
- Baking powder – 1 tsp: Though the self-raising flour does most of the lifting, the extra teaspoon of baking powder helps achieve the perfect rise.
- Vanilla extract – 1 tsp: This aromatic ingredient adds a subtle depth to the cake’s flavor profile, complementing both the coconut and raspberries.
- Whole milk – 2 tbsp: A small amount of milk helps to adjust the consistency of the batter, making it soft and easy to spread.
For The Filling
- Fresh raspberries – 200g: These juicy, tart little berries will shine as the focal point of the cake’s filling. They’ll bring color and a refreshing burst of flavor.
- Whipped cream or buttercream – 200g: A thick, creamy filling that contrasts beautifully with the tang of the raspberries.
For Decoration
- Desiccated coconut (extra) – 50g: You’ll sprinkle this over the top of the cake after it’s been assembled. It adds a final touch of coconut flavor and texture, enhancing the cake’s appearance.
- Fresh raspberries (extra) – A few for garnish: A handful of fresh raspberries will help elevate the cake’s aesthetic and add an extra zing of freshness to each bite.
Equipment Needed
Creating this raspberry and coconut cake requires only basic baking tools, making it an approachable recipe for both novice and seasoned bakers. Here’s a list of the key equipment you’ll need:
- Two 20 cm (8-inch) round cake pans – These pans are the perfect size for this recipe. Make sure to line them with parchment paper or grease them well to prevent sticking.
- Mixing bowls – You’ll need at least two bowls: one for mixing the dry ingredients and another for the wet ingredients.
- Electric hand mixer or stand mixer – While you can mix the batter by hand, an electric mixer will save time and help achieve a light, fluffy batter.
- Spatula – Useful for scraping down the sides of the bowl and folding ingredients together.
- Cooling rack – After baking, the cakes should be placed on a cooling rack to cool evenly and prevent them from becoming soggy.
- Sieve – You’ll use a sieve for dusting icing sugar on top of the cake, if desired, or to sift the flour and coconut together.
- Whisk – A whisk is helpful for mixing the eggs and sugar together, ensuring they become light and fluffy.
Instructions To Make Mary Berry’s Raspberry And Coconut Cake
Here’s how you can make Mary Berry’s Raspberry and Coconut Cake step-by-step:
Step 1: Preheat The Oven
Start by preheating your oven to 180°C (350°F), or 160°C (320°F) for fan-assisted ovens. Make sure your oven racks are positioned in the center to allow for even heat circulation.
Step 2: Prepare The Pans
Grease and line two 20 cm (8-inch) round cake pans with butter and parchment paper. This will help the cakes come out of the pans easily once baked.
Step 3: Cream The Butter And Sugar
In a large mixing bowl, beat together the softened butter and caster sugar using an electric mixer until light and fluffy. This process is essential for creating a cake with a tender texture, so be sure to take your time and mix well.
Step 4: Add The Eggs
Add the eggs one at a time to the creamed butter and sugar mixture, mixing well between each addition. It’s important to beat the mixture for a few minutes after adding the eggs to ensure a smooth, well-combined batter.
Step 5: Incorporate The Dry Ingredients
Sift together the self-raising flour, desiccated coconut, and baking powder in a separate bowl. Gradually fold the dry ingredients into the wet mixture. You can use a spatula or a wooden spoon to gently incorporate everything without overmixing.
Step 6: Add Milk And Vanilla
Stir in the vanilla extract and the milk to loosen the batter slightly. The milk will also contribute to the overall moistness of the cake.
Step 7: Bake The Cake
Divide the batter evenly between the two prepared cake pans. Smooth the top of each batter with a spatula. Place the pans in the preheated oven and bake for 25-30 minutes or until the cakes are golden brown and a skewer inserted into the center comes out clean.
Step 8: Cool The Cakes
Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then transfer the cakes to a wire rack to cool completely.
Step 9: Assemble The Cake
Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a generous amount of whipped cream or buttercream on top, then scatter the fresh raspberries over the cream.
Top with the second cake layer and press down gently. Frost the top with more whipped cream or buttercream, then decorate with extra desiccated coconut and fresh raspberries.
Tips And Tricks
- Fresh or Frozen Berries: While fresh raspberries work best for this cake, frozen berries can be used as well. Just be sure to defrost them thoroughly and pat them dry before adding them to the cake to avoid excess moisture.
- Baking Time: Keep an eye on the cake as it bakes. Oven temperatures can vary, so start checking the cake around 25 minutes. If the top is browning too quickly, you can cover it loosely with aluminum foil to prevent over-browning.
- Texture Boost: If you want a slightly denser texture, you can substitute part of the self-raising flour with almond flour for a nutty flavor that complements the coconut.
- Make Ahead: You can prepare the cake layers a day in advance. Once cooled, wrap them tightly in plastic wrap and store them at room temperature. Assemble the cake just before serving for the best presentation.
Mary Berry’s Raspberry and Coconut Cake is a delightful treat that combines familiar ingredients in a new, exciting way. The delicate coconut sponge pairs beautifully with the bright, tart raspberries, and the creamy filling adds a luscious, smooth texture. Whether you’re serving it for a special occasion or as a simple afternoon snack, this cake is sure to impress. With straightforward ingredients and clear instructions, it’s a recipe that both beginners and seasoned bakers can enjoy. Plus, its versatility means you can adapt it for various seasons, making it a cake that you’ll want to bake over and over again.
Easy Recipe Variations For Mary Berry’s Raspberry And Coconut Cake
Mary Berry’s Raspberry and Coconut Cake is a classic showstopper, beloved for its balance of tangy raspberries and delicate coconut flavor. However, the beauty of this recipe lies in its versatility. Whether you’re looking to switch up the flavors, tweak the ingredients for dietary needs, or add extra flair, there are plenty of ways to make this cake your own. Let’s dive into some easy and creative variations:
1. Berry Blends
While raspberries are the star of Mary Berry’s original recipe, feel free to experiment with different berries. Mixed berries, such as strawberries, blueberries, and blackberries, can create a more vibrant, multi-layered flavor profile. You can also use frozen berries if fresh ones are out of season-just be sure to thaw and drain them to avoid excess moisture in the batter. A combination of raspberries and blackberries, for instance, creates a slightly tart contrast that complements the sweetness of the coconut beautifully.
2. Coconut Flour For A Gluten-Free Option
If you’re looking to make this cake gluten-free, you can easily substitute regular flour with coconut flour or a gluten-free all-purpose flour blend. Coconut flour will enhance the coconut flavor even more, though it tends to absorb liquid more than regular flour. In that case, you might need to slightly increase the liquid content-consider adding an extra egg or a bit of milk (or non-dairy milk, if you prefer).
3. Lemon Infusion
For an extra layer of zest, add some fresh lemon juice or zest to the cake batter. The tanginess of the lemon beautifully contrasts with the coconut’s richness, while the raspberries add a burst of fruity acidity. A drizzle of lemon glaze on top of the cake after it’s baked adds a refreshing touch and extra sweetness, perfect for summer gatherings.
4. Vegan Adaptation
For those who follow a plant-based diet, you can easily adapt Mary Berry’s recipe. Replace the butter with a vegan alternative like coconut oil or dairy-free margarine. Eggs can be substituted with a flaxseed or chia seed egg (1 tablespoon of ground seeds mixed with 3 tablespoons of water, left to set for a few minutes). Non-dairy milk such as almond or oat milk will work perfectly in place of regular milk.
5. Baked Or Unbaked Variations
Consider turning this cake into a no-bake version. Instead of baking the batter, you could make a no-bake cheesecake base using coconut-flavored cream cheese, a bit of gelatine (or agar-agar for a vegetarian version), and fresh raspberries. Pour it into a tart or pie crust for a light and creamy alternative that still carries the familiar flavor profile of the original cake.
6. Adding A Crunch
To amp up the texture, you can include toasted coconut flakes on top of the cake or folded into the batter. The crispy, nutty flavor of the toasted coconut provides a satisfying contrast to the moistness of the cake. Chopped macadamia nuts, almonds, or hazelnuts could also be incorporated for a bit of crunch and added richness.
Storing Leftovers
Mary Berry’s Raspberry and Coconut Cake is an indulgent treat, and while it’s often hard to resist eating the entire thing in one sitting, knowing how to store leftovers ensures that the cake remains fresh and delicious for several days.
1. Room Temperature Storage
If you plan to enjoy the cake within a couple of days, storing it at room temperature is perfectly fine. Simply place it in an airtight container or wrap it tightly in plastic wrap. Be sure to keep it in a cool, dry place away from direct sunlight or heat. The cake will typically stay fresh for 2-3 days at room temperature.
2. Refrigeration For Longer Freshness
If you want to extend the cake’s shelf life, refrigeration is the way to go. However, the coconut flavor can become slightly muted in the fridge, so it’s best to let the cake come to room temperature before serving. Store the cake in an airtight container to prevent it from drying out, and make sure it’s not exposed to moisture, as that can affect both the texture and the flavor of the cake. The refrigerated cake will last for up to a week.
3. Freezing For Extended Storage
If you want to store Mary Berry’s Raspberry and Coconut Cake for even longer, freezing it is a great option. Wrap individual slices or the entire cake tightly in plastic wrap, then place it in a freezer-safe bag or container. When freezing, it’s important to wrap the cake well to prevent freezer burn and preserve its texture. To defrost, let it sit at room temperature for a few hours, or you can microwave individual slices for a quick warm-up.
4. Serving Leftovers
Once thawed or refrigerated, you can bring back some of the cake’s freshness by lightly toasting slices in the oven for a few minutes. A sprinkle of fresh coconut flakes or a dollop of whipped cream on top can elevate the flavor if it needs a little extra touch after storing.
What To Eat With Mary Berry’s Raspberry And Coconut Cake?
While Mary Berry’s Raspberry and Coconut Cake is a delicious dessert on its own, pairing it with complementary dishes or beverages can elevate the experience, making it a more well-rounded treat for various occasions.
1. A Cup Of Tea
Mary Berry herself is a tea lover, and this cake pairs beautifully with a hot cup of English breakfast tea or Earl Grey. The slightly tannic flavor of the tea balances out the sweetness of the coconut and raspberries, while also providing a refreshing contrast. For a more decadent option, you could serve the cake with a rich, full-bodied Assam tea or a creamy chai latte.
2. Whipped Cream Or Crème Fraîche
To enhance the cake’s moist, coconut texture, serve it with a dollop of freshly whipped cream or a spoonful of crème fraîche. The richness of the cream adds a smooth, luxurious finish that complements the cake’s lighter elements. For a more indulgent treat, you could also serve the cake with a scoop of vanilla ice cream, adding both temperature contrast and an extra layer of sweetness.
3. Fruit And Nut Salad
If you’re looking for something lighter to balance out the richness of the cake, a simple fruit salad with seasonal fruits (think berries, citrus slices, or even a few pomegranate seeds) would complement the raspberry notes in the cake. Adding a handful of chopped nuts like almonds or walnuts provides a nice crunchy texture, further tying in the coconut element of the cake.
4. Sparkling Wine Or Champagne
For special occasions, a glass of sparkling wine or champagne pairs wonderfully with Mary Berry’s Raspberry and Coconut Cake. The bubbles provide a light, effervescent contrast to the cake’s rich texture, while the crisp acidity of the wine works to cut through the sweetness and refresh your palate between bites.
5. Fresh Mint Or Basil Garnish
For a refreshing herbal twist, garnish each slice with a sprig of fresh mint or even basil. The slight peppery flavor of basil can add an unexpected and sophisticated note that pairs beautifully with the tropical coconut and fruity raspberry flavors.
Conclusion
Mary Berry’s Raspberry and Coconut Cake is a recipe that embodies the beauty of simple, wholesome ingredients coming together to create a perfect harmony of flavor and texture. Its versatility makes it an excellent canvas for all kinds of variations, whether you’re looking to make it gluten-free, vegan, or just want to experiment with different fruit combinations. The cake itself is easy to store, so you can enjoy it for several days, and there are endless ways to pair it with beverages, creams, or fruits to make it even more indulgent. Whether you’re serving it at a special event or as an everyday treat, this cake is guaranteed to impress. And if you’re fortunate enough to have leftovers, they’re sure to stay delicious for several days, making this cake as practical as it is tasty.
FAQs
What Makes Mary Berry’s Raspberry And Coconut Cake Unique?
Mary Berry’s raspberry and coconut cake is a delightful blend of sweet, tangy raspberries and rich coconut, creating a beautifully balanced flavor. The moist sponge is enhanced with the coconut’s texture and the burst of raspberries, making it perfect for afternoon tea or as a light dessert. The combination of ingredients also adds a unique tropical twist, making it stand out from traditional fruit cakes.
Can I Use Frozen Raspberries Instead Of Fresh Ones In This Cake Recipe?
Yes, you can use frozen raspberries in Mary Berry’s raspberry and coconut cake. However, it’s important to thaw and drain them properly before adding them to the cake batter to prevent excess moisture from affecting the texture. Frozen raspberries may also slightly alter the appearance of the cake due to their tendency to bleed, but the flavor will remain just as delicious.
How Do I Ensure The Coconut Flavor Is Pronounced In The Cake?
To make the coconut flavor stand out in Mary Berry’s raspberry and coconut cake, use desiccated coconut rather than shredded coconut, as it blends more evenly into the batter. Additionally, you can lightly toast the coconut before adding it to the cake for a deeper, nuttier flavor. If you’re looking for an extra coconut kick, consider adding a little coconut extract to the batter for an enhanced taste.
