Mary Berry Coconut and Jam Cake

The first time I made this Coconut and Jam Cake, I completely underestimated it. “Just a sponge with a bit of jam,” I thought. Oh, how wrong I was.

I poured the batter straight on top of the jam, smug as anything—only to open the oven 45 minutes later to find a golden dome with raspberry lava oozing out one side. I’d used a glass pie dish (mistake number one) and got a little overzealous with the milk. But even that wobbly first attempt? Utterly devourable.

Since then, I’ve tested and re-tested Mary’s original from her Fast Cakes book, and this version finally hits the mark: soft sponge, just enough coconut to keep it toasty and interesting, and a layer of jam that clings beautifully to the base like a warm hug. If you’ve never baked with jam this way, it might surprise you—let me show you how I fixed that mess and ended up with one of my most comforting bakes.

Why This One Works So Well

It’s the texture. Most coconut cakes are either too dry or too dense. But this one? It’s light enough to eat warm with cream, but holds together with that tender, nubbly coconut crumb. The trick is in the milk—it thins the batter just enough to soak into the coconut while still giving it a proper rise.

Plus, spreading the jam on the base (not in the middle or on top) means it slightly caramelises where it touches the dish. You get a layer that’s sticky, sweet, and full of berry punch. Most recipes miss that little bit of magic.

INGREDIENTS + WHY THEY MATTER

• Butter (55g) – Soft, not melted. Helps the sponge start fluffy. Cold butter? You’ll be fighting lumps all the way.
• Caster Sugar (175g) – Dissolves quickly for a fine crumb. Granulated works in a pinch, but you’ll lose some finesse.
• Eggs (4 large) – Adds structure and richness. I once tried three and the cake collapsed like a wet sponge.
• Self-Raising Flour (100g) – No need for extra baking powder. It lifts the cake just enough.
• Milk (480ml) – This feels like a lot, and I nearly panicked the first time. But trust it—it creates a light, pourable batter that gives the cake that soufflé-like wobble.
• Desiccated Coconut (75g) – Gives texture and flavour. I tried sweetened shredded coconut once. Big mistake—cloying and sticky.
• Raspberry Jam (4 tbsp) – Sharp and sweet. Needs to be good quality. Cheap jam just turns runny and sad.
• Heavy Cream – Optional, but it makes it feel like pudding. You won’t regret it.

Want To Change It Up

• Dairy-Free: I swapped in oat milk and vegan block butter—worked like a charm. The wobble was a bit less pronounced, but still lush.
• Egg-Free: I’ve tried it with 4 tbsp aquafaba (chickpea water). It just held together, but lost a bit of lift. Not ideal, but edible.
• Jam Swaps: Strawberry works, but it’s sweeter. Blackcurrant? Tangy and stunning—probably my favourite.
• Add-ins: A handful of toasted flaked almonds on top before baking adds a lovely crunch.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Jam bubbled up and sank	Too much jam or too runny	Use thick jam and only 4 tbsp, no more
Cake sank in middle	Batter too thin or underbaked	Measure milk carefully, bake until set
Sponge was dense	Overmixed after adding coconut	Fold gently—don’t beat once flour is in
Dry texture on reheating	Oven too hot or too long	Cover with foil and warm gently at 140°C

HOW TO MAKE MARY BERRY’S COCONUT AND JAM CAKE

1. Preheat your oven to 180°C (160°C fan) or 350°F and lightly butter a 10-inch shallow ovenproof dish (metal or ceramic works best).
2. Beat the butter, sugar, and eggs together in a large bowl until pale and creamy. I use a handheld electric whisk—takes about 2 to 3 minutes.
3. Add the flour and whisk again briefly. While still whisking, slowly pour in the milk. It’ll look a bit soupy—that’s right.
4. Fold in the coconut gently. Don’t overmix—it should be pourable but not watery.
5. Spread the jam evenly over the base of your dish.
6. Pour the batter over the jam from a low height to avoid disturbing it. No need to smooth the top—it’ll settle.
7. Bake for 45 to 50 minutes until golden, puffed, and just wobbly in the centre. A skewer inserted off-centre should come out clean.
8. Rest for 10 minutes. Serve warm, ideally with a puddle of cold cream.

TIPS FROM MY KITCHEN

• I use a ceramic pie dish—gives better jam-to-sponge ratio and prevents burning.
• If your coconut is a bit old or dry, soak it in 2 tablespoons of milk for 10 minutes first.
• I add a pinch of salt to the batter—helps balance the sweetness.
• Let it rest for 10 minutes before scooping—easier to serve, still warm.

STORAGE + SERVING

• Fridge: Keeps 3 days, covered. Reheat gently.
• Freeze: Not recommended. The texture gets mealy and sad.
• To reheat: 10 minutes in a low oven with foil, or 30 seconds in the microwave. Still lovely, but not quite the same.
• Serve with: Cold cream, custard, or straight from the dish with a spoon. No judgement.

FAQs

Q: Can I make this in a regular cake tin?
A: You can, but it’s more of a pudding than a slice-and-serve cake. Stick to a shallow dish for that lovely soft centre.

Q: Can I use coconut milk instead of dairy milk?
A: I tested with full-fat canned coconut milk. The flavour was lovely, but the sponge was slightly heavier. Still good—just different.

Q: Can I double it for a crowd?
A: Yes, but use two dishes rather than one big one. Otherwise, the middle never sets properly.

Q: What if I hate raspberry jam?
A: Try blackcurrant or apricot. Just avoid anything too runny—marmalade made a soggy mess.

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