This Mary Berry Jam and Coconut Sponge is a delightful, classic British cake with layers of soft sponge, sweet jam, and a sprinkle of coconut on top. It’s simple yet delicious, perfect for afternoon tea or as a treat for any occasion. This cake is light, fluffy, and topped with a lovely layer of raspberry or strawberry jam and desiccated coconut for extra texture and flavor.
What is Mary Berry Jam and Coconut Sponge?
Mary Berry’s jam and coconut sponge is a traditional British traybake featuring a soft, moist sponge base topped with jam and desiccated coconut. This cake has a nostalgic feel and combines a fluffy sponge with the sweetness of jam and the tropical hint of coconut, making it an irresistible dessert or tea-time treat.
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Why You Should Try This Recipe
- Easy and quick: Simple ingredients and steps make it an ideal bake.
- Perfect for sharing: Great for gatherings, family events, or just as a treat.
- Classic flavors: The combination of sponge, jam, and coconut is timeless.
- Versatile: Can be made with various jams or even as individual squares.
- Kid-friendly: Loved by all ages, making it a great family favorite.
Ingredients Needed to Make Mary Berry Jam and Coconut Sponge
- 200g self-raising flour: Ensures the sponge is light and fluffy.
- 200g caster sugar: Adds sweetness to the cake.
- 200g unsalted butter (softened): Adds moisture and richness to the sponge.
- 4 large eggs: Helps to bind the ingredients and provide structure.
- 1 tsp vanilla extract: Adds a hint of flavor to the sponge.
- 4 tbsp milk: Loosens the batter for a smooth consistency.
- 6 tbsp raspberry or strawberry jam: A sweet and fruity layer.
- 2-3 tbsp desiccated coconut: Provides a light crunch and tropical flavor on top.
Instructions to Make Mary Berry Jam and Coconut Sponge
Step 1: Preheat the oven
Preheat your oven to 180°C (160°C fan) and line an 8×12-inch baking tin with baking paper.
Step 2: Cream the butter and sugar
In a large mixing bowl, use an electric mixer to cream together the softened butter and caster sugar until light and fluffy, about 3-5 minutes.
Step 3: Add the eggs and vanilla
Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until fully incorporated. If the mixture begins to curdle, add a spoonful of flour to bring it back together.
Step 4: Fold in the flour and milk
Sift the self-raising flour into the bowl and gently fold it into the mixture using a spatula. Add the milk and mix until the batter is smooth and has a soft-dropping consistency.
Step 5: Pour the batter into the tin
Pour the batter into the prepared baking tin, spreading it evenly with the spatula.
Step 6: Bake the sponge
Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out clean and the sponge is golden. Allow the cake to cool in the tin for a few minutes, then transfer it to a wire rack to cool completely.
Step 7: Add the jam and coconut
Once the sponge has cooled, spread a layer of jam evenly over the top of the cake. Sprinkle the desiccated coconut on top, ensuring it covers the jam layer.
Step 8: Slice and serve
Cut the cake into squares or slices and serve. Enjoy with a cup of tea or as a sweet treat for any time of the day.
What Goes Well With Mary Berry Jam and Coconut Sponge
- Whipped cream: A dollop of cream complements the cake’s flavors.
- Fresh berries: Adds a refreshing contrast to the sweet jam.
- Custard: A warm custard drizzle makes it a cozy dessert.
- Hot tea or coffee: Perfect for pairing with this classic British treat.
- Vanilla ice cream: Great for a summer dessert.
Expert Tips for Making the Best Mary Berry Jam and Coconut Sponge
- Room temperature ingredients: Using room temperature butter and eggs helps create a smooth batter.
- Choose your favorite jam: Raspberry or strawberry works well, but feel free to use any jam you prefer.
- Don’t overmix the batter: Gently fold the flour in to keep the sponge light and airy.
- Let the cake cool completely: This ensures the jam doesn’t melt and the coconut sticks well.
- For added coconut flavor: Add a teaspoon of coconut extract to the batter.
Easy Variations of Mary Berry Jam and Coconut Sponge
- Lemon and coconut: Use lemon curd instead of jam for a citrusy twist.
- Chocolate drizzle: Drizzle melted chocolate over the coconut for added richness.
- Berry mix jam: Use a mixed berry jam for a combination of flavors.
- Individual cupcakes: Bake the batter in cupcake liners and top each with jam and coconut.
- Nutty coconut sponge: Add a sprinkle of chopped nuts along with the coconut.
Best Practices to Store Mary Berry Jam and Coconut Sponge
- Room temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigerate: If you’d like to keep it longer, refrigerate for up to 5 days.
- Freeze: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
How Can I Make Mary Berry Jam and Coconut Sponge Healthier?
- Reduce sugar: Use 150g of sugar instead of 200g for a less sweet version.
- Whole wheat flour: Substitute half of the self-raising flour with whole wheat flour for extra fiber.
- Low-sugar jam: Opt for a low-sugar jam to reduce the overall sugar content.
- Skip the butter: Use a low-fat spread instead of butter to reduce fat.
- Add fruit: Serve with fresh fruit on the side for added vitamins and natural sweetness.
Nutrition Value (per serving):
- Calories: 220 kcal
- Carbohydrates: 30g
- Protein: 3g
- Fat: 10g
- Sugar: 20g
FAQs
Can I use other types of jam for jam and coconut sponge?
Yes, you can use any type of jam you prefer, such as apricot, blackberry, or mixed berry. Each will give the sponge a slightly different flavor, so choose based on your preference or what you have on hand.
How do I keep the sponge cake moist?
To keep the sponge cake moist, make sure not to overbake it. Removing the cake from the oven as soon as a skewer comes out clean helps retain moisture. Storing it in an airtight container also prevents it from drying out.
Can I make this cake without coconut?
Yes, you can omit the coconut if desired. The jam layer alone makes a delicious topping, or you could sprinkle powdered sugar or add a simple icing drizzle instead.
How long does jam and coconut sponge cake last?
Jam and coconut sponge cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to 5 days or freeze individual slices for up to 2 months.
Final Words
This Mary Berry Jam and Coconut Sponge is a nostalgic, simple, and delicious cake that’s perfect for any occasion. With a soft, fluffy sponge topped with sweet jam and a sprinkle of coconut, it’s a delightful treat that’s easy to make and loved by all ages. Serve with tea, coffee, or custard, and enjoy this classic British bake!
Print
Mary Berry Jam and Coconut Sponge
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s jam and coconut sponge is a traditional British traybake featuring a soft, moist sponge base topped with jam and desiccated coconut. This cake has a nostalgic feel and combines a fluffy sponge with the sweetness of jam and the tropical hint of coconut, making it an irresistible dessert or tea-time treat.
Ingredients
- 200g self-raising flour: Ensures the sponge is light and fluffy.
- 200g caster sugar: Adds sweetness to the cake.
- 200g unsalted butter (softened): Adds moisture and richness to the sponge.
- 4 large eggs: Helps to bind the ingredients and provide structure.
- 1 tsp vanilla extract: Adds a hint of flavor to the sponge.
- 4 tbsp milk: Loosens the batter for a smooth consistency.
- 6 tbsp raspberry or strawberry jam: A sweet and fruity layer.
- 2–3 tbsp desiccated coconut: Provides a light crunch and tropical flavor on top.
Instructions
Step 1: Preheat the oven
Preheat your oven to 180°C (160°C fan) and line an 8×12-inch baking tin with baking paper.
Step 2: Cream the butter and sugar
In a large mixing bowl, use an electric mixer to cream together the softened butter and caster sugar until light and fluffy, about 3-5 minutes.
Step 3: Add the eggs and vanilla
Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until fully incorporated. If the mixture begins to curdle, add a spoonful of flour to bring it back together.
Step 4: Fold in the flour and milk
Sift the self-raising flour into the bowl and gently fold it into the mixture using a spatula. Add the milk and mix until the batter is smooth and has a soft dropping consistency.
Step 5: Pour the batter into the tin
Pour the batter into the prepared baking tin, spreading it evenly with the spatula.
Step 6: Bake the sponge
Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out clean and the sponge is golden. Allow the cake to cool in the tin for a few minutes, then transfer it to a wire rack to cool completely.
Step 7: Add the jam and coconut
Once the sponge has cooled, spread a layer of jam evenly over the top of the cake. Sprinkle the desiccated coconut on top, ensuring it covers the jam layer.
Step 8: Slice and serve
Cut the cake into squares or slices and serve. Enjoy with a cup of tea or as a sweet treat for any time of day.
