Quick & Easy Mary Berry Lime And Coconut Cake Recipe

Lime and coconut cake represents a delightful tropical fusion of zesty and creamy flavors that dance across your palate.

Sweet ingredients merge into a soft, pillowy texture promising pure culinary excitement.

Bright citrus notes intertwine with rich, nutty undertones creating an irresistible dessert experience.

British baking queen Mary berry crafted this recipe with her signature elegant simplicity.

Moist crumb and tangy glaze transform an ordinary cake into something extraordinary.

Each slice offers a remarkable balance between sweet coconut and sharp lime elements.

The combination signals pure indulgence without overwhelming complexity.

Prepare to fall in love with this sensational treat that will become your new favorite cake:

Creative Variations on Mary Berry Lime and Coconut Cake

• Tropical Mango Fusion: Replace lime with fresh mango puree and add diced mango pieces to the batter for a sweeter, more tropical flavor profile.
• Lemon Lavender Dream: Swap lime rind for lemon zest and incorporate dried lavender buds into the cake mix, creating a fragrant and elegant dessert variation.
• Almond Coconut Crunch: Mix ground almonds into the flour mixture and sprinkle toasted almond flakes on top of the icing for added texture and nutty depth.
• Spiced Pineapple Splash: Fold in crushed pineapple and a pinch of ground cardamom to the batter, then top with a cream cheese-based frosting instead of lime icing.

Closing Observation on Mary Berry’s Lime and Coconut Cake

Lime coconut cake delivers a tropical paradise on your plate.

Mary Berry’s recipe transforms simple ingredients into culinary magic.

Tropical notes dance through each delectable slice, creating pure sensory delight.

Baker’s expertise shines in this perfectly balanced treat.

Zesty lime and smooth coconut create harmonious flavor profiles.

Craving an exotic escape?

Share this recipe, comment with your coconut cake experiences, and spread deliciousness across your favorite social platforms.

What Makes Mary Berry’s Lime and Coconut Cake a Delight

• Burst with Tropical Freshness: This lime and coconut cake delivers an incredible flavor explosion that transports you straight to a sunny beach vacation with its zesty lime and sweet coconut combination.
• Super Simple Baking Adventure: Perfect for home bakers of all skill levels, this recipe requires minimal technical skills and basic ingredients, making it an approachable and stress-free baking experience that delivers delicious results every time.
• Quick Weekday Dessert Delight: With just one hour from start to finish, this cake becomes an ideal solution for spontaneous sweet cravings or unexpected guest arrivals, offering maximum flavor with minimal time investment.
• Versatile Crowd-Pleasing Treat: Whether served as an afternoon tea companion, a casual dessert, or a light weekend indulgence, this cake's bright, refreshing profile makes it universally appealing to both adults and children.

Essential Ingredients for Mary Berry Lime and Coconut Cake

• Self-Raising Flour: A light and airy base that helps the cake rise naturally with its built-in leavening agents.
• Desiccated Coconut: Provides tropical texture and intense coconut flavor throughout the cake.
• Caster Sugar: Fine sugar that dissolves easily and ensures smooth, even sweetness.

• Melted Butter: Adds rich moisture and helps bind the cake ingredients together.
• Eggs: Provide structure and help create a tender cake crumb.
• Coconut Milk: Enhances the coconut flavor and keeps the cake incredibly moist.
• Lime Rind: Adds bright, zesty citrus notes that complement the coconut perfectly.

• Icing Sugar: Creates a smooth, sweet glaze for the cake.
• Lime Juice: Adds tangy flavor and helps create the right icing consistency.

Step-by-Step for Mary Berry’s Lime and Coconut Cake

Step 1: Prepare Baking Equipment

Preheat the oven to 350°F (180°C). Grease and line a 10cm x 22cm loaf pan with baking paper, covering the base and sides completely.

Step 2: Create Cake Batter

Gather ingredients in two separate mixing bowls:

• Self-raising flour
• Desiccated coconut
• Lime zest
• Caster sugar

• Melted butter
• Eggs
• Coconut milk

Combine wet ingredients into dry ingredients, stirring until the batter is smooth and well-mixed. Transfer batter into the prepared loaf pan, smoothing the surface evenly.

Step 3: Bake The Cake

Place the pan in the preheated oven. Bake for 45 minutes or until a skewer inserted into the cake’s center comes out clean. After baking, let the cake rest in the pan for 5 minutes, then transfer to a wire rack for complete cooling.

Step 4: Finish With Lime Glaze

Prepare the glaze by mixing icing sugar with lime juice until you achieve a runny paste consistency. Once the cake is completely cooled, drizzle the lime glaze over the top.

Tips to Perfect Mary Berry Lime and Coconut Cake

• Unlock Lime Zest Magic: Gently run the fine grater or microplane across the lime's surface, capturing only the vibrant green outer layer while leaving the bitter white pith untouched.
• Master Coconut Precision: Sift desiccated coconut through a fine-mesh strainer to break up any stubborn clumps, ensuring a smooth, consistent texture throughout the cake.
• Nail Cake Perfection Test: Slip a wooden skewer or toothpick at a subtle angle into the cake's heart, watching for a clean emergence without any clingy, wet batter.
• Speed Up Butter Softening: Transform cold butter into quick-softening cubes, letting them rest at room temperature for a smooth, spreadable consistency.
• Create Icing Artistry: Grab a spoon or whisk to dance elegant zig-zag patterns across the cake's surface, transforming a simple drizzle into a professional masterpiece.

Storing Mary Berry’s Lime and Coconut Cake

• Refrigerator Sealing: Protect your cake's freshness by wrapping it tightly in plastic wrap, creating an impenetrable barrier against moisture loss. Slide the wrapped cake into an airtight container to prevent absorbing other refrigerator odors.
• Freezing Option: Slice the cake before freezing for convenient individual portions. Wrap each slice separately in plastic wrap, then place in a freezer-safe container, where it can maintain its delightful texture for up to 3 months.
• Room Temperature Trick: If serving within 1-2 days, keep the cake at room temperature in a covered cake dome or container. Ensure the storage spot remains cool and away from direct sunlight to preserve its delicate coconut and lime flavors.

Mary Berry Lime And Coconut Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 26 reviews

• Total Time: 1 hour
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Mary Berry’s lime and coconut cake delivers tropical paradise on a plate. Creamy coconut layers meet zesty lime notes, creating a perfect balance of sweet and tangy flavors that transport diners to sunny coastal retreats.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 Coles Australian Free Range Eggs
• 125 grams (4.4 ounces) butter, melted
• 1 cup (220 grams) caster sugar
• 1 ½ cups (225 grams) self-raising flour
• ½ cup (40 grams) desiccated coconut

Liquid Ingredients:

• ½ cup (120 milliliters) coconut milk
• 2 tablespoons lime juice

Flavoring and Topping Ingredients:

• 2 teaspoons lime rind, finely grated
• 1 ½ cups (240 grams) icing sugar mixture

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F (180°C). Carefully prepare a 4-inch by 8.5-inch (10cm x 22cm) loaf pan by generously greasing the base and sides, then lining with parchment paper to ensure easy cake removal.
2. In a spacious mixing bowl, thoroughly combine the self-raising flour, finely shredded desiccated coconut, freshly grated lime zest, and granulated caster sugar. Create a separate mixture by whisking together the melted unsalted butter, whole eggs, and creamy coconut milk until smooth and well-incorporated.
3. Gently fold the liquid ingredients into the dry ingredient mixture, stirring carefully until just combined. Avoid overmixing to maintain the cake’s delicate texture. Transfer the batter into the prepared loaf pan, using a spatula to spread evenly and create a level surface.
4. Slide the pan into the preheated oven and bake for approximately 45 to 50 minutes. Test the cake’s doneness by inserting a clean skewer or toothpick into the center – it should emerge without any raw batter clinging to it.
5. Allow the freshly baked cake to rest in the pan for 5 minutes, which helps it settle and makes removal easier. Carefully transfer the cake to a wire cooling rack, letting it cool completely to room temperature.
6. Prepare the lime glaze by placing the powdered icing sugar in a clean bowl. Gradually introduce fresh lime juice, stirring consistently until you achieve a smooth, slightly runny consistency that will drizzle beautifully over the cake.
7. Once the cake has cooled completely, artfully drizzle the lime glaze over the top, allowing it to create an appetizing, glossy finish that adds a tangy brightness to the coconut cake.

Notes

• Tropical warmth bursts through every slice with this vibrant coconut lime cake.
• Zesty lime zest adds a bright, tangy contrast that dances across your taste buds.
• Room temperature ingredients guarantee a smoother, more consistent cake batter.
• Desiccated coconut weaves a delightful texture and authentic island flavor throughout.
• Coconut milk transforms the crumb into an incredibly tender, melt-in-your-mouth experience.
• Careful pan lining ensures your cake slides out perfectly without any frustrating sticking.

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

Nutrition

• Serving Size: 8
• Calories: 274 kcal
• Sugar: 22 g
• Sodium: 75 mg
• Fat: 11 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 61 mg