The first time I made this raspberry and coconut cake, I was convinced I’d messed it up.
The batter looked far too thin—more like pancake batter than cake mix—and when I poured it into the dish, it nearly spilled over the raspberry jam. I almost tossed it out right then.
But I’m so glad I didn’t.
Halfway through baking, the kitchen started to smell like a Bakewell tart on vacation—coconutty, fruity, and almost creamy. When it came out, it was golden and puffed, with a slight jiggle in the middle (don’t worry, that’s exactly how it should be). What emerged wasn’t a typical sponge—it was more of a cake-pudding hybrid. Warm, comforting, and perfect for spooning.
If you’ve ever been disappointed by dry coconut cakes or jam that sinks to the bottom, let me show you how this one gets it just right.
What Makes This Recipe Special
Most raspberry and coconut cakes follow the classic Victoria sponge method, layering jam between sponge layers. But this one flips the idea on its head.
Instead of layering, you spread the jam into the dish first, letting it bake into the bottom like a sticky surprise. The batter—thin due to the milk—sets into a custardy crumb that’s still light and fluffy on top. It’s part-cake, part-pudding, and it amazed me how well it worked.
And the best part? You don’t need to cream butter and sugar or separate eggs. Just mix everything in one bowl, pour, and bake.
Simple, satisfying, and surprisingly delicious.
Ingredients + Why They Matter
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Butter (55g) – Just enough for richness. I once tried margarine—don’t bother, it lacks flavor.
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Superfine Sugar (175g) – It dissolves smoothly in the thin batter. You can use granulated, but the texture will be grainier.
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Eggs (4 large) – Help the pudding set and rise. Medium eggs result in a flatter bake, so stick to large.
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Self-Raising Flour (100g) – Gives structure. I’ve tried plain flour with baking powder—it works, but it’s less fluffy.
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Milk (480ml) – Nearly half a litre. It feels wrong, but it creates that soft, lush set.
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Desiccated Coconut (75g) – Adds texture. Shredded coconut doesn’t hydrate well, so stick with desiccated.
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Raspberry Jam (4 tbsp) – You need a thick, high-quality jam. Thin jam just disappears.
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Heavy Cream (to serve) – Not optional. It transforms the warm cake into a full pudding experience.
Want to Change It Up? Here’s How
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Dairy-Free? I tested it with oat milk and plant-based spread. It works, but it’s a little paler.
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Egg-Free? Haven’t figured this one out yet. Four eggs are a lot to replace. I’d love to hear if you manage!
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Jam Swap? Strawberry works. Apricot pairs surprisingly well with coconut. Avoid marmalade—it doesn’t match.
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Add Fresh Raspberries? Tried it. They sank and made it too 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 thick, high-quality raspberry preserve |
| Rubbery texture | Overmixed after adding milk | Stop mixing once it’s just smooth |
| 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
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Preheat the oven to 180°C (350°F). Grease a 25cm (10-inch) shallow ovenproof dish—ceramic or Pyrex works best.
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Spread the jam over the bottom of the dish in an even layer. Don’t overdo it—more jam will bubble up too much.
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For the batter: In a large mixing bowl, beat the butter, sugar, and eggs with a hand mixer until smooth. Add the flour and beat again. Gradually pour in the milk while mixing on low speed.
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Gently fold in the coconut with a spatula—don’t overmix.
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Pour the batter into the dish from a low height to avoid disturbing the jam. The batter will look very liquid. That’s fine!
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Bake for 45–50 minutes until the top is golden, and the middle has a slight wobble. A skewer should come out clean near the edges.
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Let it cool for 10 minutes, then serve warm with a generous spoonful of heavy cream.
Tips From My Kitchen
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Let the jam sit out while you prep—it spreads easier at room temperature.
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My fan oven runs hot, so I check it at 40 minutes.
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If the top browns too quickly, cover it with foil for the last 10 minutes.
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I’ve reheated slices in the microwave—20 seconds will bring it back to life.
Storage & Serving
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Fridge: Keeps for 2 days, covered. The texture firms up but still tastes great cold.
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Freezer: Wrap slices well. Defrost overnight in the fridge and gently reheat to restore that soft, custardy texture.
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Serve With: Heavy cream (a must), ice cream (also fabulous), or 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 turns into a soft, pudding-like sponge as it bakes.
Q: Can I make this in a metal tin?
A: I wouldn’t recommend it. 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 it’s best fresh. The jam and sponge are best when served warm.
Q: Does it work without cream?
A: Technically, yes. But emotionally? No. Treat yourself.
Try More Recipes:
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Mary Berry’s Boiled Fruit Cake Recipe
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Mary Berry’s Eccles Cakes Recipe
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Mary Berry’s Iced Fairy Cakes
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Mary Berry’s Chocolate Mirror Cake
