Sweet raspberry jam and tropical desiccated coconut elevate this Mary Berry jam and coconut tray bake 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 Tray Bake Recipe Ingredients
- 225 g (8 oz) unsalted butter, softened
- 225 g (8 oz) caster sugar
- 275 g (10 oz) self-raising flour
- 2 rounded teaspoons baking powder
- 4 large eggs
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 50 g (2 oz) desiccated coconut
For the Topping:
- 4–6 tablespoons raspberry jam (seedless is best for a smooth finish)
- 25 g (1 oz) desiccated coconut for sprinkling
How To Make Mary Berry Jam and Coconut Tray Bake Recipe
- Prepare the equipment: Preheat your oven to 180°C (160°C fan / Gas Mark 4). Grease a 30 x 23 cm (12 x 9 inch) tray bake tin (roasting tin) with a little butter and line the base with non-stick baking parchment.
- The all-in-one mix: Measure all the sponge ingredients—softened butter, caster sugar, self-raising flour, baking powder, eggs, milk, vanilla extract, and the 50g of desiccated coconut—into a large mixing bowl.
- Beat the batter: Using an electric hand whisk or a stand mixer, beat the ingredients together for about 1 to 2 minutes. You are looking for a pale, smooth, and well-combined batter. Be careful not to over-beat, as you want to keep the sponge light and airy.
- Level and bake: Turn the mixture into the prepared tin and level the surface with the back of a spoon or a palette knife. Bake in the center of the preheated oven for 30 to 35 minutes, or until the sponge is well-risen, golden brown, and beginning to shrink away from the sides of the tin. The top should spring back when lightly pressed with a fingertip.
- Cool slightly: Remove the tin from the oven and allow the cake to cool in the tin for about 10 minutes. This allows the structure to set so it doesn’t crumble when you add the topping.
- Apply the jam and coconut: While the cake is still slightly warm, spread the raspberry jam evenly over the top of the sponge. If the jam is very stiff, you can warm it briefly in a small pan to make it easier to spread. Immediately sprinkle the remaining desiccated coconut over the jam so that it sticks firmly.
- Slice and serve: Leave the cake to cool completely in the tin before lifting it out using the parchment paper. Cut into 15 to 20 square portions and serve.
Recipe Tips
- The All-In-One Secret: This is Mary Berry’s signature shortcut. By ensuring the butter is truly soft, all ingredients can be mixed at once without the need for traditional creaming. It results in a perfect, level sponge every time.
- Choosing the Jam: While raspberry is the traditional choice, strawberry or apricot jam also works beautifully. If you want a more “grown-up” version, use a tart blackcurrant jam.
- Testing for Doneness: If you are unsure if the cake is ready, insert a skewer into the center. If it comes out clean without any wet batter, the tray bake is finished.
- Sift the Flour: Even with the all-in-one method, sifting the flour and baking powder together helps remove lumps and aerates the mixture for a better rise.
What To Serve With Mary Berry Jam and Coconut Tray Bake Recipe?
This Mary Berry Jam and Coconut Tray Bake 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 British “school dinner” pudding. For a lighter touch, a dollop of Whipped Double Cream or Clotted 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 Tray Bake Recipe
- Room Temperature: Store the slices in an airtight container for up to 4 days. Keep it in a cool, dry place to prevent the jam layer from becoming sticky.
- Refrigerate: You can store the cake in the fridge for up to a week, but the sponge may firm up. Let it come back to room temperature before serving for the best texture.
- Freezing: This tray bake freezes exceptionally well. Wrap the whole slab or individual slices in plastic wrap and foil for up to 2 months. Thaw at room temperature for 2 hours.
Mary Berry Jam and Coconut Tray Bake Recipe Nutrition Facts
- Calories: 285 kcal (per portion, based on 20 servings)
- Total Fat: 16 g
- Saturated Fat: 10 g
- Cholesterol: 55 mg
- Sodium: 210 mg
- Total Carbohydrates: 32 g
- Protein: 3.5 g
- Fiber: 1 g
Nutrition information is estimated and may vary based on ingredients used.
FAQs
If you use a smaller tin, the cake will be deeper and will require an extra 5 to 10 minutes in the oven. If using a larger tin, it will be thinner and cook faster. Always check for a springy center.
This usually happens if the jam is applied to a cold cake or if the jam is too thin. Applying the jam while the cake is still warm helps it “grab” the coconut as it sets.
Yes, replace the butter with a plant-based baking block and the milk with a non-dairy alternative like almond or soy milk.
Try More Recipes:
Mary Berry Jam and Coconut Tray Bake Recipe
Description
A classic, easy-to-make British tray bake featuring a light coconut sponge topped with a sweet raspberry jam glaze and extra coconut.
Ingredients
Instructions
- Preheat oven to 180°C and line a 30x23cm tin.
- Beat all sponge ingredients together for 1-2 minutes until smooth.
- Pour into the tin, level the surface, and bake for 30-35 minutes.
- Cool in the tin for 10 minutes.
- Spread jam over the warm sponge and sprinkle with extra coconut.
- Cool completely before slicing into squares.
Notes
- Use the “all-in-one” method for a quick and foolproof result.
- Seedless raspberry jam provides the most traditional look.
- This is the perfect cake for bake sales or large family gatherings.
