Mary Berry Lemon And Coconut Cake Recipe

The Mary Berry Lemon and Coconut Cake Recipe is a wonderfully light and fragrant bake that combines the bright freshness of lemon with the delicate sweetness of coconut. It’s the sort of classic round sponge cake that’s perfect for afternoon tea, spring and summer gatherings or simply enjoying with a cup of coffee.

A good lemon and coconut cake should be beautifully moist with a soft, tender crumb, where the vibrant citrus flavour is perfectly balanced by the gentle nuttiness of desiccated coconut. Fresh lemon zest infuses the sponge with natural citrus aroma, while the coconut adds a subtle texture and sweetness without overpowering the cake. Finished with a light lemon syrup glaze and a generous sprinkling of toasted desiccated coconut, this refreshing cake is an elegant twist on a traditional teatime favourite.

Ingredients

For the Cake

• 225g self-raising flour
• 175g caster sugar
• 175g unsalted butter, softened
• 3 large eggs
• 75g desiccated coconut
• 2 tsp baking powder
• 2 tbsp milk
• 1 tsp vanilla extract
• Zest of 2 lemons
• Pinch of salt

For the Lemon Glaze

• 2 tbsp lemon juice
• 2 tbsp caster sugar
• 25g toasted desiccated coconut

How to Make Mary Berry Lemon And Coconut Cake Recipe

Prepare the Tin

Preheat the oven to 180°C (160°C fan). Grease and line a 20cm round cake tin with baking parchment.

Mix the Dry Ingredients

Sift together the self-raising flour, baking powder and salt, then stir in the desiccated coconut.

Cream the Butter and Sugar

Beat the softened butter and caster sugar together until pale and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the milk, vanilla extract and lemon zest.

Make the Batter

Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.

Bake the Cake

Spoon the batter into the prepared cake tin and smooth the top. Bake for 35–40 minutes, or until golden brown and a skewer inserted into the centre comes out clean.

Make the Lemon Glaze

While the cake is still warm, gently heat the lemon juice and caster sugar in a small saucepan until the sugar has dissolved completely.

Decorate the Cake

Brush the warm lemon glaze evenly over the top of the cake, then immediately sprinkle generously with the toasted desiccated coconut.

Serve and Enjoy

Allow the cake to cool completely before slicing and serving.

Final Touch

The finished lemon and coconut cake should be beautifully moist with a soft, tender crumb, bursting with fresh lemon flavour and delicate coconut sweetness. The glossy lemon glaze keeps the sponge wonderfully moist, while the toasted coconut adds a delicate crunch and beautiful finish, making this refreshing cake ideal for afternoon tea, celebrations or an everyday homemade treat.

Recipe Tips

• Use room temperature eggs — they mix more easily with the butter and sugar, creating a smoother batter.
• Grate the lemon zest directly over the batter — this releases essential oils from the zest, enhancing the lemon flavour.
• Do not overmix the batter once the flour is added — overmixing can develop gluten, leading to a tough cake.
• Brush the lemon glaze onto the cake while it’s still warm so it absorbs into the sponge.
• Toast the desiccated coconut for the topping — this adds a lovely nutty flavour and a bit of crunch.
• Check the cake from 40 minutes — ovens vary, and overbaking will dry out the cake.

Healthy Alternatives / Variations

• Add a handful of blueberries to the batter for a fruity twist.
• Replace the lemon with lime for a different citrus flavour.
• Add a teaspoon of poppy seeds for a bit of crunch.
• Use orange zest and juice for a sweeter citrus note.
• Swap the desiccated coconut for shredded coconut for a chewier texture.

Ingredient Substitutions

• Use gluten-free self-raising flour for a gluten-free version.
• Substitute caster sugar with coconut sugar for a deeper flavour.
• Replace butter with a dairy-free spread for a dairy-free cake.
• Use almond milk instead of regular milk for a nutty flavour.

How to Serve

Serve slices of the Mary Berry Lemon And Coconut Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent treat. It’s perfect for afternoon tea or as a light dessert after a hearty meal.

Pairing Ideas

Pair this cake with a cup of Earl Grey tea, which complements the citrus notes beautifully. Alternatively, a glass of chilled Prosecco adds a touch of celebration to any occasion.

How to Store Leftovers

Room Temperature

Store the cake in an airtight container at room temperature for up to 3 days to maintain its freshness.

Freezer

Wrap slices individually in cling film and freeze for up to 3 months. Thaw at room temperature before serving.

Reheating

To refresh, warm slices in a 150°C oven for 5 minutes to regain their softness.

Nutrition (per serving, approx.)

• Calories: 320 kcal
• Carbohydrates: 45g
• Protein: 4g
• Fat: 14g

FAQs

Can I use fresh coconut instead of desiccated coconut?

Yes, you can use fresh coconut, but it will add more moisture to the cake. Ensure you adjust the liquid ingredients accordingly to maintain the right consistency.

How can I tell when the cake is done?

Insert a skewer into the centre of the cake; if it comes out clean, the cake is done. The top should be golden brown and spring back when lightly pressed.

Can I make this cake ahead of time?

Absolutely, this cake can be made a day in advance. Store it in an airtight container to keep it fresh until you’re ready to serve.

Can I use a lemon syrup instead of icing?

Yes. A simple mixture of lemon juice and caster sugar brushed over the warm cake creates a glossy finish and keeps the sponge beautifully moist, just like the cake shown.

Mary Berry Lemon And Coconut Cake Recipe

Recipe by Eleanor HayesCourse: DessertCuisine: BritishDifficulty: Beginner

Servings

8

people

Prep time

20

minutes

Cooking time

40

minutes

Total time

60

minutes

Calories

320

kcal

1

hour 

This Mary Berry Lemon And Coconut Cake Recipe is a moist, citrusy delight perfect for any occasion.

Ingredients

• 225g self-raising flour

• 175g caster sugar

• 175g unsalted butter, softened

• 3 large eggs

• 75g desiccated coconut

• 2 tsp baking powder

• 2 tbsp milk

• 1 tsp vanilla extract

• Zest of 2 lemons

• Pinch of salt

• 2 tbsp lemon juice

• 2 tbsp caster sugar

• 25g toasted desiccated coconut

Directions

• Preheat your oven to 180°C (160°C fan) and grease a 20cm round cake tin, lining it with baking parchment.
• In a large bowl, sift together the self-raising flour, baking powder, and a pinch of salt, then stir in the desiccated coconut.
• Cream the softened butter and caster sugar together until pale and fluffy.
• Beat in the eggs one at a time, followed by the milk, vanilla extract, and lemon zest.
• Gently fold the dry ingredients into the wet mixture until just combined.
• Pour the batter into the prepared tin and bake for 35–40 minutes until golden brown and a skewer comes out clean.
• While the cake is still warm, gently heat the lemon juice and caster sugar in a small saucepan until the sugar has dissolved completely.
• Brush the warm lemon glaze evenly over the top of the cake, then immediately sprinkle generously with the toasted desiccated coconut.
• Allow the cake to cool completely before slicing and serving.

Notes

• Use room temperature eggs — they mix more easily with the butter and sugar, creating a smoother batter.
• Grate the lemon zest directly over the batter — this releases essential oils from the zest, enhancing the lemon flavour.
• Do not overmix the batter once the flour is added — overmixing can develop gluten, leading to a tough cake.
• Brush the lemon glaze onto the cake while it’s still warm so it absorbs into the sponge.
• Toast the desiccated coconut for the topping — this adds a lovely nutty flavour and a bit of crunch.
• Check the cake from 40 minutes — ovens vary, and overbaking will dry out the cake.