Coconut Cake Recipe Mary Berry Food

COCONUT & LIME CAKE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. Grate the 200g block of creamed coconut and keep half of it aside. Then in a large bowl, beat all the cake ingredients (including half of the grated block of creamed coconut) together until you have a smooth, soft batter.
• Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
• For the frosting, mix together the remaining creamed coconut, zest and juice of 2 limes. Microwave on High for 30 secs until the coconut melts.
• Make the buttercream by beating the butter until smooth and creamy and gradually beating in icing sugar . Then beat in the cooled coconut mix and 2-3 tbsp Malibu (optional) until it becomes marshmallowy.
• Fill the cooled sponges with a third of the frosting, cover the sides and top with the rest and coat the sides with the toasted desiccated coconut. Keep in an airtight container and eat within 2 days.

COCONUT & JAM CAKE

Steps:

• Add ALL of the cake ingredients to a mixing bowl.
• Cook for 15-20 on 180 c (fan)
• cool on a tray for 10-15 mins
• spread all of the jam n the top and sprinkle the coconut on afterwards.

COCONUT LOAF CAKE

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.

COCONUT-LIME BERRY CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 9-by-13-inch baking dish. In a large bowl, whisk together 1 3/4 cups flour, baking powder, salt, and coconut. In another large bowl, using an electric mixer, beat butter and 1 cup sugar on high, scraping down bowl as needed, until light and fluffy, 4 minutes. Add eggs, one at a time, and beat until combined. With mixer on low, add flour mixture in 3 additions, alternating with 2 additions buttermilk, and beat until combined. Stir in lime zest and juice. Pour batter into dish. Smooth top with a small offset or rubber spatula.
• In a medium bowl, toss together 1 tablespoon flour, 1 tablespoon sugar, berries, and rum. Scatter berry mixture over batter. Bake until cake is golden at edges and a toothpick inserted in center comes out clean, about 35 minutes. Let cake cool in pan on a wire rack 20 minutes before slicing. Serve warm or at room temperature.

COCONUT CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Spray three 8-inch cake pans with cooking spray and line the bottoms with parchment paper. Set aside.
• Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium until light and fluffy. Add the eggs one at a time, scraping down the sides as needed to make sure everything is getting incorporated.
• In the liquid measuring cup the coconut milk is measured in, stir in the vanilla and coconut extracts. Set aside.
• In a large bowl, whisk together the flour, baking powder, and salt. Add one third of the flour mixture to the butter mixture and mix until just combined. Add half of the coconut milk and mix. Continue this way until the flour and coconut milk are all added and combined. Divide the mixture among the three cake pans (use an ice cream scoop to ensure you evenly divide the batter) and bake until a toothpick inserted into the center comes out clean, and the top is golden, 45 to 55 minutes. Let cool in the pans for 15 minutes, then invert onto wire racks to remove from the pans. Let cool completely before frosting.
• Meanwhile, make the frosting: In the bowl of a stand mixer with the whisk attachment, cream together the cream cheese and sugar. It will seem gritty but that's ok. Turn on low speed and slowly stream in the heavy cream. It is going to seem weird and soupy, but then magically the cream will melt the sugars and whip and you'll have beautiful cream cheese frosting. Just mix slowly until this happens, 2 to 3 minutes.
• To frost and decorate the cake: Level the layers if the center is domed. Add a small amount of frosting to your cake plate or cutting board and add the first layer, cut side down. This will ensure the cake stays anchored to the board. Add a large dollop, or about a quarter of the frosting, to one layer of cake and distribute evenly all the way to the edges. Add the second layer and another quarter of frosting. Add the third layer. Frost the top and then the sides of the entire cake with the remaining half of frosting. Press the coconut to the sides and top.
• Now you are ready to enjoy a huge slice with cup of coffee or tea.

COCONUT ORANGE CAKE

Steps:

• Mix this all together in a big bowl.
• Pour into a greased sheet cake pan.
• Cook at 325°F for about 25- 30 minutes.
• Check after 20 minutes and keep checking until cake bounces back when pressed in the middle with the back of a spoon. Or you can use a toothpick to test for doneness by inserting it into the middle and if it comes out clean it will be finished.

CHERRY AND COCONUT CAKE

Steps:

• Cream the butter or margarine with the sugar
• beat in the eggs and milk with a whisk (electric or hand)
• stir in the coconut and cherries
• fold in the self raising flour until mixture is a nice consistancy (not too runny not too stiff)
• line a loaf tin with greaseproof parchment paper and fill with mixture - sprinkle some more coconut on the top of the mixture
• place in preheated oven of 180 degrees C and cook for about 30 mins....after 30mins place some whole cherries onto the top of the cake and cook for another 10-15 mins...or until once cocktail stick comes out clean