Mary Berry Raspberry and Coconut Cake

The first time I made this raspberry and coconut cake, I honestly thought I’d messed it up.

The batter looked way too thin—more like pancake mix than cake mix—and when I tipped it into the dish, it practically sloshed over the raspberry jam. I nearly binned the whole thing on sight.

But I’m so glad I didn’t.

About halfway through baking, the kitchen started to smell like a Bakewell tart on holiday—coconutty, fruity, and somehow creamy all at once. When it came out, it was golden and puffed with a gentle jiggle in the middle (don’t worry, that’s exactly how it should be). What I got wasn’t your usual sponge—it’s more of a pudding-cake hybrid. Warm, comforting, and absolutely spoon-worthy.

If you’ve been scarred by dry coconut bakes or jam that sinks into oblivion, let me show you how this one gets it just right.

What Makes This Recipe Special

Most raspberry coconut cakes go the whole Victoria sponge route, layering jam between slabs of sponge. But this one? It flips the idea on its head.

You spread the jam right into the dish first, so it bakes into the bottom like a sticky surprise. The batter—super loose thanks to the milk—sets into this custardy crumb that’s still fluffy on top. It’s part-cake, part-pudding, and it honestly shocked me how well it worked.

Also? You don’t need to cream butter and sugar or separate eggs. Just whip everything up in one bowl, pour, and bake.

Simple, satisfying, and so much better than it has any right to be.

INGREDIENTS + WHY THEY MATTER

• Butter (55g) – Just enough to add richness. I tried it with marg once—don’t bother. Too bland.
• Superfine Sugar (175g) – Dissolves smoothly in the thin batter. Granulated works, but the texture’s grainier.
• Eggs (4 large) – Help the pudding set and rise. Medium eggs = flatter bake. Stick to large.
• Self-Raising Flour (100g) – Gives the structure. I once used plain + baking powder—still worked, but not as fluffy.
• Milk (480ml) – Yep, nearly half a litre. It feels wrong—but creates that lush, soft set.
• Desiccated Coconut (75g) – Adds bite. I tested with shredded—it didn’t hydrate well and made the texture gritty.
• Raspberry Jam (4 tbsp) – You need a thick, good-quality jam here. Thin ones just disappear.
• Heavy Cream (to serve) – Not optional in my house. It turns the warm cake into a proper pudding.

Want to Change It Up? Here’s How

• Dairy-Free? I tested it with oat milk and plant-based spread. Still soft, just a bit paler.
• Egg-Free? Haven’t cracked this one yet—4 eggs is a lot to replace. Would love to hear if you do!
• Jam Swap – Strawberry works. Apricot’s surprisingly good with coconut. Avoid marmalade—it clashes.
• Add Fresh Raspberries? I tried. They sank and made it soupy. Stick to jam.

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

What Went Wrong	Why It Happens	How to Fix It
Cake was soggy	Jam too runny	Use a thick, quality raspberry preserve
Rubbery texture	Overmixed after adding milk	Stop mixing as soon as it looks smooth-ish
Didn’t rise well	Used plain flour by mistake	Double-check for self-raising—or add 1 tsp baking powder

HOW TO MAKE MARY BERRY’S RASPBERRY AND COCONUT CAKE

1. Preheat the oven to 180°C (350°F). Grease a 25cm (10-inch) shallow ovenproof dish—something ceramic or Pyrex works best.
2. Spread the jam over the bottom of the dish in a thin, even layer. Don’t be tempted to add more—it’ll bubble up too much.
3. Make the batter: In a big mixing bowl, beat the butter, sugar, and eggs with a hand mixer until smooth. Add the flour, beat again. Then slowly pour in the milk while mixing on low.
4. Fold in the coconut gently with a spatula—don’t overwork it.
5. Pour the batter into the dish from low height to avoid disturbing the jam. It will look very liquid. That’s OK.
6. Bake for 45–50 minutes until the top is golden and the middle has a gentle wobble. A skewer should come out clean near the edges.
7. Cool for 10 minutes, then serve warm with a big spoonful of heavy cream.

TIPS FROM MY KITCHEN

• I let the jam sit out while prepping—it spreads easier at room temp.
• My fan oven runs hot, so I check it at 40 mins.
• If the top browns too fast, lay a bit of foil over it for the last 10 mins.
• I’ve also reheated slices in the microwave—20 seconds brings it back to life.

STORAGE + SERVING

• Fridge: Keeps for 2 days, covered. The texture firms up but is still lovely cold.
• Freezer: Wrap slices well. Defrost overnight in fridge, reheat gently to get that custardy softness back.
• Serve With: Heavy cream, yes. Ice cream? Also fab. Custard? If you’re feeling nostalgic.

FREQUENTLY ASKED QUESTIONS

Q: Can I use shredded coconut instead of desiccated?
A: I tried. It doesn’t absorb the milk properly and makes the texture uneven. Stick to desiccated.

Q: Why is the batter so thin—is that right?
A: Yes! It should be pourable. It sets into a soft, almost pudding-like sponge as it bakes.

Q: Can I make this in a metal tin?
A: I wouldn’t. It bakes best in ceramic or glass—metal makes the base overcook before the top sets.

Q: Can I make it ahead?
A: You can bake it a day ahead and warm it up. But fresh is always best—the jam and sponge are dreamiest warm.

Q: Does it work without cream?
A: Technically yes, but emotionally? No. Treat yourself.

Try More Recipes:

• Mary Berry Boiled Fruit Cake Recipe
• Mary Berry Eccles Cakes Recipe
• Mary Berry Iced Fairy Cakes
• Mary Berry Chocolate Mirror Cake