Mary Berry Coconut Cake with Apples (Gluten Free)

Picture sinking your fork into a slice of this moist, fragrant cake that exudes the warm, comforting aromas of baked apples and the subtle sweetness of coconut. The Mary Berry Gluten Free Apple and Coconut Cake isn’t just a dessert; it’s a celebration of flavors and textures.

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• Ina Garten’s Coconut Cake
• Mary Berry Raspberry and Apple Muffins

Why you’ll like it

This recipe works great for:

1. Afternoon Tea: Apple and coconut cake pairs wonderfully with a cup of tea or coffee, making it an ideal choice for afternoon tea.
2. Brunch or Breakfast: This cake can be a delightful addition to a brunch spread or a special breakfast treat.
3. Dessert at Gatherings: Its combination of flavors appeals to a wide range of palates, making it suitable for different occasions such as birthdays, potlucks, or family dinners.
4. Seasonal Celebrations: Depending on the ingredients used, apple and coconut cake can be adapted to different seasons. For example, incorporating seasonal apples or adding spices like cinnamon and nutmeg can make it a delightful treat for autumn and winter celebrations.

Mary Berry Coconut Cake Recipe

What is this Apple and Coconut Cake (Mary Berry)?

Are you looking for a heavenly dessert that caters to your dietary needs without compromising on taste? Look no further than the Gluten-Free Apple and Coconut Cake by Mary Berry! This mouthwatering creation is a delightful blend of two beloved ingredients: juicy apples and tropical coconut, all while being completely gluten-free.

What sets this recipe apart is its commitment to being gluten-free, making it suitable for those with gluten sensitivities or dietary restrictions. By substituting traditional wheat flour with a combination of gluten-free flour like almond and rice flour, this cake ensures that everyone can enjoy its delectable flavours without any compromise.

Let’s talk about the star of the show: the apples. Imagine biting into tender apple slices that have been gently baked to release their natural sweetness, lending a delightful burst of flavour in every bite. They provide a moist texture, complementing the delicate crumb of the cake perfectly.

And then there’s the coconut. Its exotic essence adds a tropical twist, infusing the cake with a subtle nuttiness and a hint of paradise. It creates a harmonious balance with the apples, elevating the overall taste to new heights.

The Gluten-Free Apple and Coconut Cake isn’t just a dessert; it’s a celebration of flavours and textures. It’s the kind of cake that can be enjoyed on any occasion, whether it’s a casual gathering with friends or a special family dinner. Its simplicity allows the natural goodness of the ingredients to shine through, making it an instant crowd-pleaser

Ingredients

FOR THE COCONUT CAKE

• 2 apples (peeled, cored and finely diced)
• 1 tablespoon lemon zest, finely grated ((or lemon zest from 1 lemon))
• 3 tablespoons lemon juice ((or juice from ½ lemon))
• 8 ounces (225 g) caster sugar
• 8 ounces (225 g) butter, softened, plus extra for greasing
• 7 ounces (200 g) ground almonds
• 6 large eggs
• ½ teaspoon vanilla extract
• 1 teaspoon gluten-free baking powder
• 3 tablespoons desiccated coconut

FOR THE COCONUT ICING

• 3 tablespoons full-fat coconut milk
• 4 oz (100 g) butter, softened
• 7 oz (200 g) icing sugar, sifted

How to make Mary Berry Apple and Coconut Cake

FOR THE CAKE

1. Use a 23cm (9″) round or 9” x 13”, loose-bottomed cake tin with deep sides.
2. Preheat the oven to 180°C and grease the tin with butter or line with baking paper.
3. In a saucepan, put the diced apples in a saucepan, adding the lemon zest and juice stirring regularly over medium heat for 15-20 minutes or until soft. Set aside to cool.
4. In another bowl, mix the sugar and butter together with the almonds, eggs, vanilla extract and baking powder. You can beat everything together using an electric whisker.
5. Add the apple mixture plus 2 tablespoons of the desiccated coconut.
6. Spoon the mixture into the baking tin, and bake in the oven for about 45 minutes or until the sides are golden and the centre is firm.
7. Take out from the oven and set aside to cool. Then remove from the baking tin.

FOR THE ICING

1. Mix the butter and sifted icing sugar in a bowl adding the coconut milk a tablespoon at a time.
2. If the icing doesn’t look smooth enough add another tablespoon of sifted icing sugar.
3. Spread the icing over the top of the coconut cake.
4. Optionally sprinkle the top with the remaining desiccated coconut.
5. Cut into 8-10 wedges and serve.

You might like more…

• Yoghurt Cake by Mary Berry
• Tottenham Cake by Mary Berry
• Mary Berry Fruit Scones
• Mary Berry Rhubarb Crumble
• Lemon Mascarpone Crumble Cheesecake

Gluten Free Mary Berry Coconut Cake

Caroline Sciberras

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast, Dessert

Cuisine British

Servings 10 portions

Calories 608.87 kcal

Ingredients

  

FOR THE COCONUT CAKE

• 2 apples peeled, cored and finely diced
• 1 tablespoon lemon zest finely grated ((or lemon zest from 1 lemon))
• 3 tablespoons lemon juice (or juice from ½ lemon)
• 8 ounces 225 g caster sugar
• 8 ounces 225 g butter, softened, plus extra for greasing
• 7 ounces 200 g ground almonds
• 6 large eggs
• ½ teaspoon vanilla extract
• 1 teaspoon gluten-free baking powder
• 3 tablespoons desiccated coconut

FOR THE COCONUT ICING

• 3 tablespoons full-fat coconut milk
• 4 oz 100 g butter, softened
• 7 oz 200 g icing sugar, sifted

Instructions

 

FOR THE CAKE

• Use a 23cm (9") round or 9” x 13”, loose-bottomed cake tin with deep sides.
• Preheat the oven to 180°C and grease the tin with butter or line with baking paper.
• In a saucepan, put the diced apples in a saucepan, adding the lemon zest and juice stirring regularly over a medium heat for 15-20 minutes or until soft. Set aside to cool.
• In another bowl, mix the sugar and butter together with the almonds, eggs, vanilla extract and baking powder. You can beat everything together using an electric whisker.
• Add the apple mixture plus 2 tablespoons of the desiccated coconut.
• Spoon the mixture into the baking tin, and bake in the oven for about 45 minutes or until the sides are golden and the centre is firm.
• Take out rom the oven and set aside to cool. Then remove from the baking tin.

FOR THE ICING

• Mix the butter and sifted icing sugar in a bowl adding the coconut milk a tablespoon at a time.
• If the icing doesn't look smooth enough add another tablespoon of sifted icing sugar.
• Spread the icing over the top of the coconut cake.
• Optionally sprinkle the top with the remaining dessicated coconut.
• Cut into 8-10 wedges and serve.

Notes

• Diced apples should be small otherwise they will sink into the cake's bottom
• I prefer slightly thick coconut cream with the consistency of single cream

Keyword apple and coconut cake, apple coconut cake, apples, coconut, gluten free, Mary Berry coconut cake, Mary Berry gluten free cake