The first time I baked this Coconut and Jam Cake, I completely underestimated it. “It’s just a sponge with some jam,” I thought. I couldn’t have been more wrong.
I confidently poured the batter right over the jam, thinking I knew best—only to open the oven 45 minutes later to find a golden cake with raspberry lava spilling from the side. I’d used a glass pie dish (first mistake) and got a bit too generous with the milk. But even that wobbly, chaotic first attempt? Totally irresistible.
Since then, I’ve tested and refined Mary Berry’s original recipe from her Fast Cakes book, and this version finally nails it: soft sponge, just the right hint of coconut, and a jam layer that hugs the base like a warm, fruity blanket. If you’ve never baked with jam this way, you’re in for a surprise. Here’s how I turned that first mess into one of my most comforting bakes.
Why This Cake Works So Well
It’s all about texture. Many coconut cakes end up too dry or overly dense. This one? It’s tender and light enough to enjoy warm with cream, but still holds together with a lovely coconut crumb. The secret is the milk—it loosens the batter just enough to soak into the coconut without losing structure.
Spreading jam at the bottom (instead of in the middle or on top) gives it a chance to gently caramelize where it touches the dish. The result? A sticky, sweet, berry-packed layer that’s pure magic. Most recipes miss this detail.
Ingredients & Why They Matter
- Butter (55g) – Soft (not melted). Ensures a fluffy start to the sponge. Cold butter makes for lumpy batter.
- Caster Sugar (175g) – Dissolves quickly for a smooth crumb. Granulated works in a pinch but loses some finesse.
- Eggs (4 large) – Provide structure and richness. Using fewer makes the cake collapse.
- Self-Raising Flour (100g) – No need for extra baking powder; gives just the right lift.
- Milk (480ml) – Seems like a lot, but trust the process. Creates a light, pourable batter and a soufflé-like texture.
- Desiccated Coconut (75g) – Adds texture and flavor. Avoid sweetened coconut—it turns sticky and overpowering.
- Raspberry Jam (4 tbsp) – Choose high-quality jam for the best flavor and texture.
- Heavy Cream (optional) – Makes it feel more like a pudding. Highly recommended.
Variations to Try
- Dairy-Free: Oat milk and vegan butter work well. Slightly less wobbly, still delicious.
- Egg-Free: 4 tbsp aquafaba can substitute, though it sacrifices some lift.
- Jam Swaps: Strawberry is sweeter, blackcurrant is tangy and my personal favorite.
- Toppings: Sprinkle toasted flaked almonds on top before baking for a nutty crunch.
Common Mistakes (And How to Fix Them)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Jam bubbled up and sank | Too much or runny jam | Use thick, good-quality jam; limit to 4 tbsp |
| Cake sank in the middle | Batter too thin or underbaked | Measure milk carefully and bake until set |
| Sponge was too dense | Overmixing after adding coconut | Fold gently after flour goes in |
| Dry after reheating | Oven too hot or reheated too long | Cover with foil and warm at 140°C |
How to Make Mary Berry’s Coconut and Jam Cake
- Preheat your oven to 180°C (160°C fan) or 350°F. Lightly butter a 10-inch shallow ovenproof dish (metal or ceramic preferred).
- Cream the butter, sugar, and eggs in a large bowl until pale and fluffy (2–3 minutes with a hand mixer).
- Add flour and whisk briefly. Slowly pour in the milk while mixing—it’ll look thin, that’s normal.
- Fold in the coconut gently. Batter should be pourable, not watery.
- Spread jam evenly on the bottom of the dish.
- Pour the batter gently over the jam. Don’t smooth the top—it’ll settle as it bakes.
- Bake for 45–50 minutes until puffed, golden, and just a little wobbly in the center. A skewer should come out clean from the side.
- Rest for 10 minutes before serving. Best enjoyed warm, ideally with cream.
Pro Tips From My Kitchen
- A ceramic dish helps balance the sponge-to-jam ratio and prevents burning.
- If your coconut feels dry, soak it in 2 tbsp of milk for 10 minutes.
- Add a pinch of salt to the batter to balance the sweetness.
- Always let it rest before serving—easier to scoop and still deliciously warm.
Storage & Serving Tips
- Fridge: Keeps well for up to 3 days, covered.
- Freezing: Not ideal. Texture becomes grainy.
- To Reheat: 10 minutes in a low oven (covered with foil) or 30 seconds in the microwave.
Serve with: Cold cream, warm custard, or straight from the dish. No judgement either way.
FAQs
Can I use a regular cake tin?
You can, but this is more of a pudding than a slice-and-serve cake. A shallow dish works best.
Can I swap in coconut milk?
Full-fat canned coconut milk works, but the sponge will be slightly heavier. Still tasty, just different.
Can I double the recipe?
Yes—but use two dishes. One large dish won’t set evenly in the middle.
Don’t like raspberry jam?
Try blackcurrant or apricot. Avoid very runny jams or marmalade—it’ll make the base soggy.
Try More Mary Berry Favorites:
- Mary Berry Lime and Polenta Cake
- Mary Berry Butterscotch Cake
- Mary Berry American Chocolate Cake
- Mary Berry Mini Apple and Almond Cakes
