Mary Berry’s Coconut And Jam Cake Recipe [GUIDE]

Mary Berry’s Coconut and Jam Cake is a timeless British teatime treat that perfectly marries simplicity with indulgence. Imagine a light, moist sponge layered generously with vibrant, fruity jam and crowned with a delicate spread of sweetened coconut. The cake’s charm lies in its classic, old-fashioned appeal-nothing fussy or complicated, just straightforward baking that yields a comforting slice with a nostalgic twist.

This cake is a staple in Mary Berry’s repertoire because it captures the essence of home baking. It’s the kind of cake that evokes memories of afternoon teas, cozy chats over a pot of tea, and the warmth of freshly baked goods filling the house with an irresistible aroma. The sponge itself is tender yet substantial enough to hold the layers without collapsing, while the jam adds a burst of fruity brightness, perfectly balanced by the sweet and slightly chewy texture of the coconut topping.

The original recipe calls for raspberry or strawberry jam, but you could easily switch it up with your favorite jam flavor-blackberry, apricot, or even marmalade would all work beautifully. The coconut topping not only adds texture but also lends a subtle tropical note that makes this cake stand out from more traditional sponge cakes.

Mary Berry’s Coconut And Jam Cake Recipe

Ingredients Needed

mary berry coconut and jam cake

To create Mary Berry’s Coconut and Jam Cake in your own kitchen, you’ll need a handful of simple, everyday ingredients-many of which you probably already have on hand. Here’s the rundown:

  • Butter: 200 grams (softened) – provides richness and moisture.
  • Caster Sugar: 200 grams – to sweeten the sponge and help create a fine crumb.
  • Eggs: 4 large – these bind everything together and add structure.
  • Self-raising Flour: 200 grams – this gives the cake its light, airy texture.
  • Milk: 2 tablespoons – to loosen the batter slightly and ensure a tender crumb.
  • Jam: 4-5 tablespoons (raspberry or strawberry preferred) – for that fruity, tart contrast.
  • Desiccated Coconut: 75 grams – the star of the topping, giving the cake its signature flavor and texture.
  • Additional caster sugar: 2 tablespoons (for the topping) – to sweeten and slightly caramelize the coconut topping.

These ingredients come together in a harmonious balance-nothing extravagant, but every element crucial to achieving that perfect texture and flavor.

Equipment Needed

The beauty of this cake is that it requires pretty standard baking equipment, making it accessible for bakers of all skill levels. Here’s what you’ll need:

  • Two 8-inch (20 cm) round cake tins: To bake the two sponge layers evenly.
  • Mixing bowls: At least one large bowl for your cake batter, and a small one for mixing the coconut topping.
  • Electric mixer or hand whisk: To cream the butter and sugar until light and fluffy, and to combine the batter smoothly.
  • Measuring spoons and kitchen scales: Precision helps ensure the perfect texture and balance.
  • Spatula or wooden spoon: For folding the flour into the batter gently.
  • Cooling rack: Essential for cooling the cakes evenly before adding jam and topping.
  • Palette knife or butter knife: For spreading the jam and coconut topping smoothly.

These tools make the baking process smooth and enjoyable, without the need for anything fancy or specialized.

Instructions To Make Mary Berry’s Coconut And Jam Cake

Alright, let’s get hands-on and break down the baking process step-by-step, so you can whip up this cake confidently:

  1. Preheat your oven to 180°C (350°F), and grease your two 8-inch round cake tins. You can also line them with parchment paper to prevent sticking.
  2. Cream the butter and sugar in a large mixing bowl using an electric mixer or whisk until the mixture is pale and fluffy. This aerates the batter, helping create that light sponge.
  3. Add the eggs one at a time, beating well after each addition. This ensures the eggs incorporate fully, giving the sponge a smooth texture.
  4. Sift the self-raising flour into the bowl. Gently fold it into the batter with a spatula or wooden spoon to avoid knocking out the air you’ve just whipped in. Be careful not to overmix!
  5. Add the milk and fold it in lightly-this loosens the batter just enough to give the cake a tender crumb.
  6. Divide the batter equally between the two prepared tins, smoothing the tops with a spatula.
  7. Bake for about 20-25 minutes, or until the cakes are golden and a skewer inserted into the center comes out clean.
  8. Remove the cakes from the oven and let them cool in the tins for about 10 minutes, then turn them out onto a cooling rack to cool completely.
  9. Mix the desiccated coconut with the extra caster sugar in a small bowl for the topping.
  10. Once the cakes are cool, spread a generous layer of jam over one of the sponge layers.
  11. Sprinkle the coconut and sugar mixture evenly over the jam layer, pressing it down gently so it sticks.
  12. Place the second sponge on top, and lightly press down. For a classic presentation, you can spread a thin layer of jam on top as well and sprinkle a little coconut if you like.
  13. Serve with a cuppa and enjoy the delightful blend of soft sponge, tangy jam, and sweet coconut topping.

Tips And Tricks

Mary Berry’s Coconut and Jam Cake is wonderfully forgiving, but a few insider tips can take your baking from good to truly impressive:

  • Use room temperature ingredients: This helps everything combine smoothly and evenly, giving you a lighter sponge.
  • Don’t overmix the batter: Once you add the flour, fold gently. Overmixing can make the cake dense rather than airy.
  • Choose high-quality jam: Since jam plays a starring role, pick a jam you love. Homemade or artisanal jams work beautifully here.
  • Toast the coconut topping slightly: For an extra dimension of flavor, you can briefly toast the coconut and sugar mixture before sprinkling it on the cake.
  • Let the cake cool completely before adding jam and coconut, or the topping might sink into the warm sponge.
  • Experiment with jam flavors: While raspberry and strawberry are traditional, apricot or blackberry can add a unique twist.
  • Storage: Keep the cake in an airtight container. It’s best eaten within 2-3 days, but the flavor actually deepens overnight!

Mary Berry’s Coconut and Jam Cake is a testament to the magic of simple, classic baking. It’s a recipe that doesn’t rely on complicated techniques or exotic ingredients-just good-quality basics and a bit of care. The result is a light, fluffy sponge enriched with the sweet-tart burst of jam and the slightly chewy, aromatic coconut topping that makes every bite a delight.

Whether you’re baking for a family gathering, an afternoon tea with friends, or just treating yourself, this cake brings a touch of warmth and nostalgia to the table. It’s approachable for beginners but satisfying enough to impress seasoned bakers and guests alike.

In a world of ever-more elaborate desserts, Mary Berry’s Coconut and Jam Cake reminds us that sometimes, the simplest recipes are the sweetest, most memorable ones. So, preheat that oven, gather your ingredients, and treat yourself to a slice of tradition and comfort.

Easy Recipe Variations For Mary Berry’s Coconut And Jam Cake

coconut and jam cake

Mary Berry’s Coconut and Jam Cake is a timeless classic-light, fragrant, and bursting with nostalgic charm. But one of the best things about this recipe is how wonderfully adaptable it is. If you want to put a personal spin on it or simply jazz it up for different occasions, there are plenty of easy and delicious ways to do so.

1. Flavor Swaps

  • Jam Choices: The original calls for raspberry jam, but feel free to experiment. Strawberry, apricot, or blackcurrant jams all bring unique flavor profiles. For a twist, try a citrus marmalade for a zesty edge or even a tropical passion fruit jam for something unexpected.
  • Coconut Variations: Instead of using just desiccated coconut in the batter, try toasting it lightly before folding it in. Toasted coconut adds a nutty aroma and deeper texture contrast that elevates the cake’s richness.

2. Nutty Enhancements

  • Adding finely chopped nuts like almonds, walnuts, or pistachios can introduce a delightful crunch and complexity. A sprinkle of slivered almonds on top before baking also makes for a beautiful golden crust.

3. Citrus Zest Infusion

  • A teaspoon or two of lemon or orange zest folded into the batter alongside the coconut can brighten the flavor wonderfully, adding a fresh vibrancy that complements the jam’s sweetness.

4. Dairy Alternatives & Texture

  • For a moister texture, substitute some or all of the butter with cream cheese or mascarpone. This creates a richer cake that’s almost cheesecake-like in its softness.
  • If you prefer a lighter option, you could swap butter for yogurt or sour cream, which adds moisture and a subtle tanginess without overwhelming the coconut’s sweetness.

5. Spices And Extras

  • A pinch of cinnamon, nutmeg, or cardamom can add warmth and depth to the flavor, perfect for autumn or winter variations.
  • For an indulgent twist, swirl in some chocolate chips or chunks of white chocolate-these pockets of melted goodness pair surprisingly well with coconut and jam.

6. Gluten-Free Version

  • Use a gluten-free flour blend instead of regular flour. Since coconut adds a chewy texture, it helps compensate for the absence of gluten, keeping the cake moist and tender.

These variations are easy to implement but add a personalized flair to an already charming cake. They also make Mary Berry’s recipe flexible for all kinds of dietary needs and taste preferences.

Storing Leftovers

One of the best things about Mary Berry’s Coconut and Jam Cake is that it keeps beautifully, so you can enjoy it over several days without losing its freshness or flavor.

Room Temperature Storage

  • Store the cake in an airtight container or wrap it well with cling film. It will stay fresh for up to 3 days at room temperature. Keeping it out of direct sunlight and away from heat sources helps maintain the coconut’s texture and prevents the jam from becoming too sticky.

Refrigeration

  • If you want the cake to last longer, refrigeration is your friend. Wrapped tightly, it can last up to a week in the fridge. Just be aware that refrigeration can sometimes dry out cakes, so you might want to serve slices with a little spread of butter or cream to add moisture.

Freezing

  • For longer storage, freezing is a great option. Slice the cake into portions, wrap each slice in cling film and foil, and place them in a freezer-safe bag or container. It will keep for up to 3 months.
  • When you’re ready to eat, thaw the slices in the fridge overnight or gently at room temperature. Reheating briefly in the microwave or oven (just a few seconds) can revive the softness and enhance the flavors.

Tips To Maintain Freshness

  • Avoid storing the cake next to strong-smelling foods, as coconut and jam can absorb odors.
  • If the cake is frosted or iced, ensure that any dairy-based toppings are refrigerated to avoid spoilage.

By storing it correctly, you ensure every bite tastes just as delightful as the first.

What To Eat With Mary Berry’s Coconut And Jam Cake?

This cake is naturally sweet and textured, which makes it wonderfully versatile when it comes to accompaniments. Whether for breakfast, afternoon tea, or dessert, here are some perfect pairings:

1. Tea And Coffee

  • A classic pairing is a strong cup of black tea like Earl Grey or English Breakfast, which balances the cake’s sweetness.
  • For coffee lovers, a smooth latte or cappuccino with a touch of cinnamon can complement the coconut’s richness beautifully.

2. Creamy Complements

  • A dollop of whipped cream, lightly sweetened with vanilla or a splash of almond extract, pairs wonderfully.
  • Crème fraîche or mascarpone adds a luxurious, tangy contrast that cuts through the sweetness.
  • For a dairy-free option, coconut yogurt echoes the cake’s coconut flavor and adds a refreshing creaminess.

3. Fresh Fruits

  • Serve alongside fresh berries (raspberries, strawberries, or blueberries) to add tartness and brightness.
  • Sliced mango or pineapple brings a tropical vibe that elevates the coconut theme.
  • For a winter option, stewed apples or poached pears with warming spices offer a comforting accompaniment.

4. Ice Cream

  • Vanilla or coconut-flavored ice cream turns the cake into an indulgent dessert.
  • For a decadent treat, a scoop of passion fruit sorbet can add a sharp and fruity counterpoint.

5. Sauces And Drizzles

  • A drizzle of melted chocolate or a simple raspberry coulis can add sophistication and extra flavor.
  • Honey or maple syrup can be lightly drizzled for added sweetness and gloss.

These accompaniments not only enhance the eating experience but also allow you to tailor the cake for different occasions, from a casual snack to a show-stopping dessert.

Conclusion

Mary Berry’s Coconut and Jam Cake is more than just a recipe-it’s a warm, inviting slice of British baking heritage that offers comfort in every bite. Its simplicity is its charm, yet it invites endless creativity through easy variations, making it adaptable to many tastes and occasions.

Whether you stick to the traditional version or experiment with toasted coconut, nutty additions, or citrus zest, this cake remains reliably delicious. Proper storage ensures that none of your hard work goes to waste, keeping each slice fresh and scrumptious for days or even weeks.

Pairing the cake with a good cup of tea, some fresh fruit, or a dollop of cream transforms it into a truly memorable treat. Its timeless appeal means it’s perfect for family gatherings, afternoon teas, or even as a heartfelt gift.

Ultimately, Mary Berry’s Coconut and Jam Cake is a beautiful example of how simple ingredients and classic techniques combine to create a cake that’s comforting, versatile, and endlessly delightful. If you haven’t baked it yet, it’s high time you do-and once you do, it’s hard to imagine a day without a slice nearby!

FAQs

What Is The Best Type Of Jam To Use In Mary Berry’s Coconut And Jam Cake?

Mary Berry’s Coconut and Jam Cake is versatile when it comes to the type of jam you use. The most popular choice is raspberry jam, as it provides a lovely tart contrast to the sweetness of the cake and coconut. However, you can also use strawberry or apricot jam, depending on your taste preference. It’s important to choose a jam that has a smooth consistency to ensure easy spreading between the cake layers.

Can I Make Mary Berry’s Coconut And Jam Cake In Advance?

Yes, you can make Mary Berry’s Coconut and Jam Cake in advance. The cake itself will stay fresh for several days if stored in an airtight container. If you’re preparing it ahead of time, it’s best to assemble the cake and store it without the frosting. You can apply the frosting closer to serving to maintain its freshness and texture. Alternatively, you can freeze the cake layers separately and thaw them when you’re ready to assemble and serve.

Is It Possible To Substitute The Desiccated Coconut In Mary Berry’s Coconut And Jam Cake?

Yes, it’s possible to substitute the desiccated coconut in Mary Berry’s Coconut and Jam Cake. If you prefer a less intense coconut flavor or have dietary restrictions, you can substitute the desiccated coconut with shredded coconut or even ground almonds. The texture of the cake may change slightly, but the cake will still be delicious. If you want to avoid coconut altogether, you could experiment with adding a different flavoring, such as almond extract, to maintain the cake’s richness.

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