Mary Berry Coconut and Jam Cake

Mary Berry’s Coconut and Jam Cake is made with butter, caster sugar, eggs, self-raising flour, milk, desiccated coconut, and raspberry jam. This delicious Coconut and Jam Cake recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 6 people.

This Coconut and Jam Cake Recipe Is From Fast Cake Cookbook by Mary Berry

Mary Berry Coconut and Jam Cake Ingredients

• 4 tbsp (2 oz/55g) butter, softened
• ¾ cup (6 oz/175g) caster sugar (superfine sugar)
• 4 large eggs
• 1 cup (4 oz/100g) self-raising flour (self-rising flour)
• 2 cups (16 oz/480ml) milk
• 1¼ cups (2.6 oz/75g) desiccated coconut
• 4 tbsp raspberry jam
• Heavy cream, to serve

How To Make Mary Berry Coconut and Jam Cake

1. Preheat the oven: to 180°C/160°C fan/350°F/Convection 320°F and lightly grease a 10-inch shallow ovenproof dish.
2. Beat the butter, sugar, and eggs: in a bowl with an electric hand-held whisk until smooth.
3. Add the flour: and whisk again. While whisking, pour the milk into a steady stream to make a smooth batter. Fold in the coconut.
4. Spread the jam: over the base of the dish and then pour in the batter from a low height.
5. Bake: in the preheated oven for 45–50 minutes or until well-risen and golden brown with a slight wobble in the middle.
6. Serve: warm with cream.

Recipe Tips

• Use softened butter: Make sure the butter is soft before mixing. This ensures it blends smoothly with the sugar and eggs, creating a light and fluffy batter.
• Measure the ingredients accurately: Weighing the flour, sugar, and coconut precisely will help achieve the perfect texture for the cake.
• Spread the jam evenly: Apply a thin, even layer of jam on the base of the dish to ensure the flavor is well distributed throughout the cake.
• Don’t overmix the batter: Once you add the flour and coconut, fold gently to keep the cake light and avoid a dense texture.
• Check the cake for doneness: The cake should be golden brown with a slight wobble in the center when it’s ready. Insert a skewer into the middle; it should come out clean when the cake is done.

What To Serve With Coconut and Jam Cake?

This moist Coconut and Jam Cake pairs well with fresh berries, whipped cream, vanilla ice cream, or custard. It can also be served alongside a cup of tea, hot chocolate, coffee, or a glass of cold milk for a delicious dessert.

How To Store Leftovers Coconut and Jam Cake?

• Refrigerate: First, let the leftover Coconut and Jam Cake cool until it reaches room temperature. Once cooled, cover it with plastic wrap or transfer it to an airtight container. Store it in the fridge for up to 3 days.
• Freeze: This cake is not recommended for freezing as the texture of the coconut and the cake’s delicate structure may be affected when thawed. It’s best enjoyed fresh or stored in the fridge for a short period.

How To Reheat Leftovers Coconut and Jam Cake?

• In The Oven: Preheat the oven to 160°C/140°C fan/325°F. Place the leftover Coconut and Jam Cake in an oven-safe dish and cover it with foil. Heat for 10–15 minutes or until warmed through.
• In The Microwave: Place a slice of the cake on a microwave-safe plate. Heat on medium power for 20–30 seconds, checking to see if it’s warm.

Mary Berry Coconut and Jam Cake Nutrition Facts

Serving Size: 1 slice (approximately 80g)

• Calories: 263
• Total Fat: 12g
• Saturated Fat: 8g
• Cholesterol: 40mg
• Sodium: 200mg
• Total Carbohydrate: 30g
• Dietary Fiber: 1g
• Sugars: 20g
• Protein: 4g

Try More Mary Berry Recipes:

• Mary Berry Lime and Polenta Cake
• Mary Berry Butterscotch Cake
• Mary Berry American Chocolate Cake
• Mary Berry Mini Apple And Almond Cakes