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Easy Mary Berry Coconut Cake With Coconut Buttercream

What could be better than a delicious and moist coconut cake? Inspired by Mary Berry’s recipe this easy coconut cake with coconut buttercream filling has a light and spongy layer of fragrant coconut that are enough to make anyone’s mouth water. It can be baked in the air fryer or conventional oven. If a decadent slice from this homemade gem doesn’t satisfy your sweet tooth, then nothing will!

slice of coconut cake with coconut buttercream

Coconut sponge cake recipe

If you’re looking for a delicious coconut cake recipe, look no further! This natural coconut sponge cake recipe is guaranteed to get your mouth watering with its combination of a deliciously moist coconut sponge and coconut-infused buttercream icing.

Not only is this coconut cake the perfect winter treat, but it’s also easy enough to make to enjoy year-round! Enjoy the sweet coconut aroma that fills your kitchen as you bake, and delight in the light but satisfying spongy layer. With its delicious combination of flavours, this coconut sponge cake is sure to be an instant hit in any household – so why not try making it today?

coconut cake baked in the air fryer

Air Fryer Coconut Cake

I also decided to try the air fryer to bake this cake, and it turned out really well. I set the air fryer to 160 degrees Celsius and baked it for about 50 minutes. Next time, I will try at a higher setting of 180 degrees celsius and bake for less time, but I was really pleased with how well it baked the cake. It had the perfect golden crust but was not too dry and a lovely moist inside sponge. For the conventional oven, settings are in the recipe card further down this post.

Ingredients

  • 175 g Self-Rasing Flour
  • 175 g Caster Sugar
  • 175 g Margarine (or unsalted butter softened)
  • 3 Eggs (Beaten)
  • 50 g Desiccated Coconut
  • 3 tbsp Milk

Coconut Buttercream Ingredients

  • 113 g Butter
  • 250 g Icing Sugar
  • 2 tbsp Coconut Milk

How to make homemade coconut sponge cake

  • Preheat the oven to 180°C/350°F/Fan 160°C/Gas Mark 4 and grease line a springform tin with baking paper.
  • Whisk the sugar and margarine until thick and creamy. One at a time, add the eggs, whisking in between each one. Add some flour if it begins to curdle.
  • Fold in the flour and then mix in the coconut and milk.
  • Pour into the baking tin and spread out on top. Bake in the oven for 50 -55 mins. Then leave to cool in the tin for 5 minutes before removing then leave to cool completely on a wire rack.
  • If you want to use the air fryer, set it at 160°c and bake for 50 mins or set the temperature higher for a quicker cooking time.
  • Meanwhile, make the buttercream.
  • In a bowl, mix the butter until loose and smooth and add the sieved icing sugar. Mix together, then add the coconut milk. Mix until you have a smooth buttercream. Add more milk if it’s a bit thick.
  • Cut the cake in half and spread the buttercream mixture evenly on one sponge. Sandwich together and serve.

Some tips for preparing for making this recipe

  1. To save on cooking time, distribute the mixture into 2 sandwich tins and bake for about 25 minutes.
  2. Make extra buttercream, spread it all over the cake, and sprinkle it with desiccated coconut for a decorative look.
  3. Add the beaten eggs, one at a time (whisk after each) and a spoonful of flour if it starts to curdle.
  4. Line the base of the tin with baking paper and grease the sides, so it comes out easy.

Be sure to check out the full recipe and ingredient list below

Storage for sponge coconut cake

This coconut keeps well for up to 7 days or more if kept in an air-tight container. I usually wrap mine in tin foil and store it in a cake tin.

You can also store the sponge (without the buttercream) in the freezer for up to 3 months. Wrap well in baking paper or foil and place in a freezer bag. Leave out to defrost naturally.

slice of coconut cake with coconut buttercream

Coconut Cake With A Coconut Buttercream

Rachel
A moist coconut cake made with very simple ingredients that's easy to make.
No ratings yet – be the first to rate this recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine British
Servings 8
Calories 620 kcal

Ingredients
  

  • 175 g Self-Rasing Flour
  • 175 g Caster Sugar
  • 175 g Margarine (or unsalted butter softened)
  • 3 Eggs (Beaten)
  • 50 g Desiccated Coconut
  • 3 tbsp Milk

Coconut Buttercream

Instructions
 

  • Preheat the oven to 180°C/350°F/Fan 160°C/Gas Mark 4 and grease line a springform tin with baking paper.
  • Whisk the sugar and margarine until thick and creamy. One at a time, add the eggs, whisking in between each one. Add some flour if it begins to curdle.
  • Fold in the flour and then mix in the desiccated coconut and milk.
  • Pour into the baking tin and spread out on top. Bake in the oven for 50 -55 mins. Then leave to cool in the tin for 5 minutes before removing then leave to cool completely on a wire rack.
  • If you want to use the air fryer, set at 160°c and bake for 50 mins or set the temperature higher for a quicker cooking time.
  • Meanwhile, make the buttercream.
  • In a bowl, mix the butter until loose and smooth and add the sieved icing sugar. Mix together, then add the coconut milk. Mix until you have a smooth buttercream. Add more milk if it's a bit thick.
  • Cut the cake in half and spread the buttercream mixture evenly on one sponge. Sandwich together and serve.
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Nutrition

Calories: 620kcalCarbohydrates: 72gProtein: 5gFat: 36gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 92mgSodium: 327mgPotassium: 110mgFiber: 2gSugar: 53gVitamin A: 1234IUVitamin C: 0.2mgCalcium: 32mgIron: 2mg
Keyword buttercream filling, dessicated coconut
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!

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