Zesty Mary Berry Lime And Coconut Cake Recipe to Brighten Your Day

Lime and coconut cake bursts with tropical vibrancy, tantalizing taste buds with its electric flavor profile.

Zesty citrus whispers dance alongside creamy coconut notes, weaving a spell of culinary magic.

Soft, pillowy layers melt in your mouth, releasing waves of bright, refreshing sensations.

Every forkful promises a journey through sun-drenched landscapes and exotic ingredients.

Delicate crumb meets punchy glaze, creating a harmonious symphony of sweet and tangy elements.

Each slice tells a story of indulgence, blending rich textures with vibrant undertones.

This cake isn’t just a dessert, it’s an edible postcard from paradise that will transform your baking repertoire forever.

Get ready to elevate your dessert game with this sublime tropical sensation.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Calories: 350 kcal

Servings: 8

Ingredients List for Mary Berry’s Lime and Coconut Cake

• Self-Raising Flour: Choose fresh, soft flour with a fine texture for a lighter, more delicate cake crumb.
• Desiccated Coconut: Select high-quality, finely shredded coconut with a pure white color and fresh nutty aroma.
• Lime Zest: Pick bright green, firm limes with smooth skin for the most vibrant and fragrant citrus notes.
• Caster Sugar: Opt for fine, pure white sugar that dissolves smoothly and creates a silky cake texture.

• Melted Butter, Eggs, Coconut Milk: Select unsalted butter with rich, creamy consistency, farm-fresh eggs with bright yellow yolks, and pure coconut milk with no separation for optimal moisture and flavor.

• Icing Sugar, Lime Juice: Choose powdered sugar with ultra-fine consistency and fresh, juicy limes for a tangy, glossy finishing touch.

Tools for Baking Mary Berry’s Lime and Coconut Cake

• Mixing Bowls: Two medium-sized bowls for separating dry and wet ingredients.
• Measuring Cups/Spoons: Precise measurements for accurate ingredient quantities.
• Whisk or Wooden Spoon: For combining ingredients smoothly.
• Loaf Pan (10cm x 22cm): Greased and lined with baking paper for perfect cake shape.
• Zester or Grater: To extract fresh lime zest.
• Baking Paper: To line the pan and prevent sticking.
• Skewer or Toothpick: For testing cake doneness.
• Wire Cooling Rack: To cool the cake evenly after baking.
• Spatula: For spreading batter and smoothing the top.
• Small Bowl: For mixing lime glaze.

Instructions for Mary Berry’s Lime and Coconut Cake

• Warm Up the Kitchen

Crank your oven to a toasty 350°F and grab a loaf pan. Slather the inside with butter and line it with baking paper so your cake slides out like a dream.

• Mix Magic Together

Grab two bowls and start blending. Toss in flour, shredded coconut, zesty lime peels, and sugar in one bowl. In another, whisk melted butter, eggs, and creamy coconut milk. Pour the wet ingredients into the dry and swirl until everything looks silky smooth. Slide the batter into your prepped pan, giving it a gentle smoothing.

• Bake and Wait

Pop the pan into the hot oven and let the magic happen. After about 45 minutes, check if a skewer comes out clean. Let the cake rest briefly in the pan, then transfer to a cooling rack. Give it time to chill completely.

• Drizzle With Zingy Glaze

Whip up a tangy glaze by stirring icing sugar with fresh lime juice until it reaches a perfect drizzling consistency. Once the cake has cooled, shower it with the bright, citrusy glaze. Slice, serve, and watch everyone’s eyes light up.

Tips and Adjustments for Mary Berry’s Coconut Cake

• Swap Coconut Ingredients: Replace desiccated coconut with shredded fresh coconut for a more vibrant texture and richer flavor profile, giving your cake an extra tropical twist.
• Customize Glaze Intensity: Adjust lime juice quantity in the glaze to control tartness – less juice creates a sweeter finish, while more provides a zingy citrus punch that awakens taste buds.
• Make It Dairy-Free: Substitute coconut milk with almond milk or any plant-based alternative to accommodate dietary restrictions without compromising the cake's delightful moisture and softness.
• Add Nutty Crunch: Sprinkle toasted sliced almonds or chopped macadamia nuts over the glaze just before serving, introducing a delightful crunch that complements the cake's tender crumb and enhances overall eating experience.

Serving Suggestions for Lime and Coconut Cake

• Serve with Tropical Elegance: Slice the coconut lime cake into elegant wedges, presenting them on a beautiful white ceramic plate for a sophisticated touch.
• Pair with Refreshing Drinks: Complement the cake's zesty flavor by serving alongside a chilled glass of coconut water or a light mojito for a delightful tropical experience.
• Create a Decadent Dessert Platter: Garnish cake slices with toasted coconut flakes, fresh lime zest sprinkles, and a small scoop of coconut sorbet to elevate the dessert presentation.
• Enjoy as Afternoon Tea Delight: Serve with a steaming cup of green tea or herbal infusion, creating a perfect mid-afternoon treat that balances sweetness and citrus notes.

Storage Recommendations for Mary Berry’s Cake

• Preserve Fresh Flavors: Store the lime coconut cake in an airtight container at room temperature for up to 3 days, keeping its delightful texture and zesty taste intact.
• Refrigerate for Extended Enjoyment: Wrap the cake tightly in plastic wrap or transfer to a sealed container, which helps maintain moisture for 5-7 days in the refrigerator.
• Freeze for Future Treats: Slice the cake before freezing, placing individual portions in freezer-safe bags or containers. Frozen cake stays delicious for up to 2 months when properly sealed.
• Revive Stored Cake: Bring refrigerated or frozen cake to room temperature before serving, allowing the coconut and lime flavors to reawaken and taste freshly baked.

Tropical Lime And Coconut Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 21 reviews

• Total Time: 1 hour
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Delightful mary berry lime and coconut cake delivers tropical paradise in each slice. Creamy coconut and zesty lime create perfect harmony for dessert enthusiasts seeking refreshing flavor combinations.

---

Ingredients

Scale 1x2x3x

• 2 Coles Australian free range eggs
• 125 g (4.4 oz) butter, melted
• 1 cup (220 g) caster sugar
• 1 ½ cups (225 g) self-raising flour
• ½ cup (40 g) desiccated coconut
• ½ cup (120 ml) coconut milk
• 2 tbsps lime juice
• 2 tsp lime rind, finely grated
• 1 ½ cups (240 g) icing sugar mixture

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preparation: Warm the oven to 350°F (180°C). Meticulously coat a loaf pan with butter and line with parchment paper for effortless cake extraction.
2. Mixing Dry Ingredients: Blend self-raising flour, desiccated coconut, lime zest, and caster sugar in a large mixing bowl. Create a separate mixture by whisking melted butter, eggs, and coconut milk until silky and uniform.
3. Batter Formation: Delicately incorporate liquid ingredients into dry mixture, stirring minimally to preserve the cake’s tender crumb. Spread batter evenly in the prepared pan, ensuring a smooth surface.
4. Baking Process: Position pan in preheated oven and bake for 45-50 minutes. Verify doneness by inserting a skewer – it should emerge clean without raw batter residue.
5. Cooling and Glazing: Rest cake in pan for 5 minutes, then transfer to a wire rack. Allow complete cooling. Craft lime glaze by blending powdered icing sugar with lime juice until achieving a fluid, glossy consistency.
6. Finishing Touch: Artfully drizzle lime glaze over the cooled cake, creating an enticing, vibrant topping that complements the coconut’s rich flavor profile.

Notes

• Measure Precisely: Use exact measurements for flour, coconut, and sugar to ensure the cake’s perfect texture and balance of flavors.
• Handle Batter Gently: Mix ingredients minimally to prevent tough, dense cake – fold softly until just combined for a light, tender crumb.
• Check Oven Timing: Watch cake closely during baking; ovens vary, so start checking doneness around 40 minutes to avoid over-browning.
• Cooling Matters: Let cake cool completely before glazing to prevent runny, absorbed glaze and maintain the crisp, glossy finish.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: UK

Nutrition

• Serving Size: 8
• Calories: 350
• Sugar: 42 g
• Sodium: 60 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 100 mg