Mixed Berry and Coconut Cake

Mixed Berry and Coconut Cake

Delicious coconut cake filled with luscious mixed berries and topped with berry syrup.

We’ve recently been on holidays to North West New South Wales to stay with dear friends. We enjoyed friendship, fresh air, sunshine, beautiful scenery and 100% relaxation. Just bliss. Even though we were spoilt and everything was provided for us, I managed to get some time in the kitchen to make this Mixed Berry and Coconut Cake for afternoon tea which proved to be delicious.

This is a luscious cake. The coconut helps keep it nice and moist as do the berries. I gently heat the berries with a little sugar in a saucepan to reduce their juices to a syrup which I strain. The cooked berries then go in the cake mixture, layered. The left over syrup is spooned on top of the cake when it comes out of the oven. Served warm it is perfect with a cup of tea or coffee. But it is still nice the next day when it is cold.

I made this cake in winter so I used frozen mixed berries (without strawberries) but it would be as equally delicious when fresh berries are available. I find frozen berries are an easy and economical way to enjoy berries which are so rich in antioxidants and I always seem to have packets available in my freezer.

So if you are wanting to try a delicious cake with a difference, try Mixed Berry and Coconut Cake.  It is light and luscious at the same time and will certainly please everyone you serve it to.

Light and luscious, what’s not to love about mixed berries and coconut in this delicious cake.

Mixed Berry and Coconut Cake

Luscious because of the berries. Light because of the coconut. What's not to love?

Course Cake
Keyword Mixed Berry and Coconut Cake
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 10
Author Jane Georgiades


  • 125 g butter
  • 3/4 cup caster sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups self raising flour
  • 1 cup dessicated coconut
  • 1 cup milk
  • 250 g fresh or frozen mixed berries
  • 2 tbsp caster sugar extra
  • 1 squeeze lemon juice


  1. Preheat the oven to 180°C.

  2. Cream the butter and sugar by beating until pale and fluffy. Beat in the eggs one at a time. Add the vanilla.

  3. Add the coconut, flour and milk alternating as you go. Beat until well combined.

  4. Place berries in a saucepan with extra sugar and a squeeze of lemon. Heat on low until the berries collapse and the juices are thickening. When the juices are syrupy, strain the berries in a sieve and reserve the juices.

  5. To assemble the cake, spoon half the cake mixture in a 20cm springform cake tin. Then spoon over the berries. Top with the rest of the cake mixture. Place the cake in the preheated oven and bake for 40 minutes then test with a skewer. It should come out clean and cake should be risen and golden.

  6. While the cake is in the oven reduce the berry syrup further if necessary to thicken it. Spoon over the warm cake when it has been removed from the tin and is on a serving platter. Enjoy with friends and family!

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