Mary Berry Coconut Sponge Cake
A classic British sponge cake enriched with desiccated coconut that adds subtle tropical flavor and delicate texture. This two-layer cake features Mary Berry's foolproof all-in-one method where ingredients are simply mixed together, making it perfect for both novice bakers and busy home cooks. The coconut provides gentle sweetness and keeps the sponge wonderfully moist, while the light vanilla note complements without overwhelming. Ideal for afternoon tea, family gatherings, or casual celebrations where you want an elegant yet approachable dessert that pairs beautifully with fresh berries or simple buttercream.
Ingredients
- 2 cups self-rising flourplain flour + 2 tsp baking powder1:1gluten-free
Use gluten-free flour blend
- 1 ¼ cups superfine sugar
- 16 tbsp unsalted butter, softened
- 4 large eggsflax eggs1 egg = 1 tbsp ground flax + 3 tbsp waterveganeggs-free
Mix and let sit 5 minutes before using
Full guide → - 2 tsp baking powder
- 1 ¾ oz desiccated coconut
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- 1
Preheat oven to 350°F (325°F fan) and grease two 7.75" round cake tins
- 2
Combine flour, sugar, butter, eggs, and baking powder in a large bowl
- 3
Stir in the desiccated coconut, milk, and vanilla extract until well mixed
- 4
Evenly distribute the batter between the two prepared cake tins
- 5
Bake for 25-30 minutes, or until golden brown and a skewer comes out clean
- 6
Remove from oven and let cakes cool in tins for 10 minutes before transferring to wire rack
- 7
Once completely cooled, spread a layer of frosting or jam between the two cakes and sandwich them together
- 8
Finish with a dusting of powdered sugar or additional desiccated coconut on top
Tips
Use room temperature ingredients for easier mixing and better incorporation
Test doneness with a skewer in the center - it should come out clean or with just a few moist crumbs
Cool cakes completely before assembling to prevent filling from melting
Good to Know
Store covered at room temperature for up to 3 days
Can be made 1 day ahead - wrap unfilled cakes and assemble before serving
Best served at room temperature, slice with a sharp knife
Common Mistakes
Use room temperature butter to avoid lumpy batter
Don't overmix once flour is added to prevent tough cake
Cool completely before filling to avoid soggy layers
Substitutions
Dairy-Free Swaps
Vegan Options
Mix and let sit 5 minutes before using
Full guide →Gluten-Free Swaps
Use gluten-free flour blend
FAQ
Can I make this as one large cake instead of two layers?
Yes, use a 23cm round tin and bake for 35-40 minutes, testing with a skewer for doneness.
What if I don't have self-raising flour?
Use plain flour and increase baking powder to 4 teaspoons total for the same rising effect.
How long will this cake keep fresh?
Store covered at room temperature for 3 days, or freeze unfilled layers for up to 3 months.