Sweet raspberry jam and tropical desiccated coconut elevate this Mary Berry jam and coconut sponge to a nostalgic favorite you’ll always want at the heart of your afternoon tea. It’s delicious with warm vanilla custard, a dollop of whipped cream, a hot cup of tea, fresh berries; in fact most things.
Mary Berry Jam and Coconut Sponge Recipe Ingredients
- 225g (8 oz) butter, softened
- 225g (8 oz) caster sugar
- 275g (10 oz) self-raising flour
- 2 rounded teaspoons baking powder
- 4 large eggs
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 50g (2 oz) desiccated coconut (plus extra for sprinkling)
For the Topping:
- 4-6 tablespoons raspberry or strawberry jam
- 2-3 tablespoons desiccated coconut
How To Make Mary Berry Jam and Coconut Sponge Recipe
- Prepare the tray: Preheat your oven to 180°C (160°C fan / Gas Mark 4). Grease a 30 x 23 cm (12 x 9 inch) traybake tin or roasting tin with butter and line the base with non-stick baking parchment. This ensures the sponge can be lifted out easily once it is cooled and decorated.
- The all-in-one mix: In a large mixing bowl, combine the softened butter, caster sugar, self-raising flour, baking powder, eggs, milk, and vanilla extract. Using an electric hand whisk or a stand mixer, beat the ingredients together for about 1 to 2 minutes. You are looking for a smooth, pale batter where everything is perfectly integrated; be careful not to over-beat, or the sponge will lose its lightness.
- Incorporate the coconut: Once the base batter is smooth, add the 50g of desiccated coconut. Fold it in gently using a large metal spoon or a spatula until it is evenly distributed. This adds a subtle texture and a lovely tropical aroma to the crumb of the cake.
- Level and bake: Turn the mixture into the prepared tin and level the surface with the back of a spoon or a palette knife. Slide the tin into the center of the preheated oven and bake for 30 to 35 minutes. The sponge is ready when it is well-risen, golden brown, and the sides are just beginning to shrink away from the edge of the tin.
- Apply the jam glaze: While the cake is still slightly warm but not piping hot, use a palette knife to spread a generous, even layer of raspberry or strawberry jam over the entire surface. If the jam is too firm, you can warm it slightly in a small saucepan or the microwave for 10 seconds to make it more spreadable.
- The final flourish: Immediately sprinkle a generous layer of desiccated coconut over the wet jam. The jam acts as the “glue” that keeps the coconut in place. Allow the sponge to cool completely in the tin before cutting it into 15 to 20 square portions.
Recipe Tips
- Softened butter is key: For the all-in-one method to work properly, the butter must be at room temperature. If it’s too cold, it won’t emulsify with the eggs and flour, leading to a lumpy batter and a greasy finish.
- Choosing the jam: Seedless raspberry jam provides a much cleaner, professional look, but a chunky strawberry jam can add a nice rustic feel. Whichever you choose, ensure it is of high quality for the best fruit flavor.
- Testing for doneness: Insert a skewer into the center of the traybake; if it comes out clean, the cake is done. You can also listen to the cake—if it’s “singing” (making a quiet bubbling sound), it usually needs a few more minutes.
- Sift your dry ingredients: Even though this is an all-in-one recipe, sifting the flour and baking powder together helps to remove any lumps and ensures the leavening agent is perfectly distributed for an even rise.
What To Serve With Mary Berry Jam and Coconut Sponge Recipe?
This Mary Berry Jam and Coconut Sponge Recipe is a classic, comforting treat that needs a creamy or hot pairing! A jug of Warm Vanilla Custard is the quintessential choice for serving this as a traditional “school dinner” pudding. For a lighter afternoon snack, a dollop of Whipped Double Cream adds a lovely richness that pairs perfectly with the sweet jam! A hot Cup of English Breakfast Tea or a glass of Cold Milk pairs wonderfully with the coconut and vanilla notes.
How To Store Mary Berry Jam and Coconut Sponge Recipe
- Room Temperature: Store the sliced sponge in an airtight container for up to 3 to 4 days. Keep it in a cool, dry place to prevent the jam layer from becoming too sticky.
- Refrigerate: You can keep the cake in the fridge for up to a week, but the sponge may become slightly firmer. Bring it back to room temperature before serving for the best texture.
- Freezing: This traybake freezes exceptionally well. You can freeze the whole slab or individual slices for up to 2 months. Thaw at room temperature for about 2 hours before enjoying.
Mary Berry Jam and Coconut Sponge Recipe Nutrition Facts
- Calories: 290 kcal (per square, based on 20 servings)
- Total Fat: 16 g
- Saturated Fat: 10 g
- Cholesterol: 55 mg
- Sodium: 210 mg
- Total Carbohydrates: 34 g
- Protein: 4 g
- Fiber: 1 g
Nutrition information is estimated and may vary based on ingredients used.
FAQs
Yes, simply substitute the self-raising flour with a 1-to-1 gluten-free flour blend and ensure your baking powder is gluten-free. You may need an extra tablespoon of milk as gluten-free flours tend to be thirstier.
You can use water or a dairy-free milk alternative like almond or soy milk. The milk is simply there to help the batter reach a “dropping consistency.”
While jam and coconut is the traditional combo, you could use a lemon curd topping with toasted coconut for a zesty variation.
Try More Recipes:
Mary Berry Jam and Coconut Sponge Recipe
Description
A nostalgic and easy-to-make traybake featuring a coconut-infused sponge topped with a sweet jam glaze and a dusting of desiccated coconut.
Ingredients
Instructions
- Preheat oven to 180°C and line a 30x23cm tin.
- Beat all sponge ingredients (except coconut) for 2 mins.
- Fold in 50g coconut; pour into tin and level.
- Bake for 30-35 mins until golden and springy.
- Spread jam over the warm sponge.
- Sprinkle with extra coconut and let cool before slicing.
Notes
- Use the “all-in-one” method for a quick and foolproof result.
- Raspberry jam is the most traditional choice for this recipe.
- Perfect for large groups, school fairs, or a simple family dessert.
