MARY BERRYS COCONUT CAKE RECIPE

This really easy coconut cake will actually give you a taste of the tropical. Bake with a handful of storecupboard ingredients and enjoy with a cuppa

Baking Time 70m

Number Of Ingredients Needed 6

115g butter, cut into small pieces, plus extra for greasing
225g self-raising flour
115g demerara sugar
100g desiccated coconut, plus extra for sprinkling
2 large eggs, lightly beaten
4 tbsp milk
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Mary Berry Cooks Up A Feast: Favourite Recipes for Occasions and Celebrations
  • Hardcover Book
  • Berry (Author)
  • English (Publication Language)
  • 352 Pages - 03/10/2019 (Publication Date) - Dk (Publisher)

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with baking paper.
  • Sift the flour and a pinch of salt into a mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, coconut, eggs and milk and mix to a soft dropping consistency.
  • Spoon the mixture into the prepared tin and smooth the surface with a palette knife. Bake for 30 mins.
  • Remove the cake from the oven and sprinkle with the extra coconut. Return the cake to the oven and bake for an additional 20-25 mins, until well risen and golden and a skewer inserted into the centre comes out clean. Leave the cake to cool slightly in the tin, then turn out onto a wire rack to cool completely.

Nutrition Facts : 

  • Calories 498 calories
  • Fat 29 grams fat
  • Saturated Fat 20 grams saturated fat
  • Carbohydrate 49 grams carbohydrates
  • Sugar 21 grams sugar
  • Fiber 4 grams fiber
  • Protein 8 grams protein
  • Sodium 0.8 milligram of sodium