Mary Berry Jam and Coconut Tray Bake Recipe

This Mary Berry jam and coconut tray bake is a classic British sponge cake baked in a single tin, then finished with a glossy layer of jam and a snowy sprinkle of coconut. It’s soft and buttery with a tender crumb, sweet-fruity on top, and gently chewy where the coconut catches the warm jam. Difficulty is firmly easy, it’s an all-in-one style bake that suits beginners. From start to finish (including a little cooling time), you’re looking at about 50 to 60 minutes.

What Is Jam and Coconut Tray Bake and How Does It Taste?

This is a simple, all-in-one sponge baked in a shallow tin, then finished in the most satisfying way: warm jam spread thinly across the top, followed by desiccated coconut. The sponge stays soft and buttery, the jam adds a bright, fruity sweetness, and the coconut gives a gentle chew and a little texture in every bite.

It’s the kind of bake that feels familiar in the best possible way. It travels well, slices cleanly, and makes a very good companion to a mug of tea or coffee.

Ingredients

For the sponge

• 200g unsalted butter, softened (plus extra for greasing)
• 200g caster sugar
• 4 large eggs
• 200g self-raising flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 tbsp milk
• Pinch of fine salt

For the jam and coconut topping

• 6 tbsp strawberry or raspberry jam
• 1 to 2 tsp boiling water (optional, to loosen thick jam)
• 50g desiccated coconut

For the tin

• Baking parchment

How to Make Mary Berry Jam and Coconut Tray Bake

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Place a shelf in the middle so the sponge bakes evenly and colours nicely.
• Line the tin: Grease a 23 x 30cm traybake tin, then line with baking parchment (leave a little overhang so you can lift the cake out easily).
• Mix the sponge: Add the softened butter, caster sugar, eggs, self-raising flour, baking powder, vanilla, milk, and salt to a large bowl. Beat with an electric mixer (or a wooden spoon with a bit of determination) until smooth, pale, and well combined, about 1 to 2 minutes. Scrape down the bowl so there are no buttery pockets.
• Fill the tin: Spoon the batter into the prepared tin and spread it into the corners. Level the top so it bakes flat and slices neatly.
• Bake: Bake for 22 to 28 minutes, until golden, springy to the touch, and a skewer inserted into the centre comes out clean.
• Cool: Leave the cake to cool in the tin for 10 minutes, then lift it out using the parchment and transfer to a wire rack. Let it cool until just warm (not hot) before topping.
• Warm the jam: Gently warm the jam in a small saucepan or in short bursts in the microwave until it’s runny. If it still feels thick, stir in 1 to 2 teaspoons of boiling water.
• Assemble and finish: Spread the warm jam over the top in a thin, even layer, right to the edges. Sprinkle over the desiccated coconut, then leave the topping to settle before slicing into squares.

Tips

Why is my traybake dry?

Dry traybake usually comes from baking a little too long. Start checking at 22 minutes, and pull it as soon as the centre springs back and a skewer comes out clean. Also make sure you measure flour accurately, too much flour will firm the crumb.

How do I stop the jam from tearing the sponge?

Let the cake cool until just warm, then use warmed jam so it spreads without dragging. If your jam is very thick, loosen it with a teaspoon or two of boiling water and stir well.

Can I get a neater coconut topping?

After sprinkling, gently press the coconut down with the back of a spoon (lightly). Then wait 20 to 30 minutes before slicing so the jam has time to settle and hold everything in place.

How do I make sure it bakes evenly?

Use a tin close to 23 x 30cm and spread the batter right into the corners. If your oven runs hot, rotate the tin once near the end, but try not to open the door too early or the sponge can sink.

Serving Suggestions

• Serve with a cup of tea, especially Earl Grey or English Breakfast.
• Add a spoonful of lightly whipped cream for a simple dessert.
• Pair with fresh berries to sharpen the fruity flavour.
• Pack into lunchboxes as a sweet treat that travels well.

Storage

Room temperature

Store in an airtight container for 3 to 4 days. If your kitchen is warm, keep it in the coolest spot you have so the jam topping stays fresh.

Refrigerator

You can refrigerate it for up to 5 days, but the sponge will firm slightly. Bring slices back to room temperature for 20 to 30 minutes before serving for the best texture.

Freezing

Freeze slices for up to 3 months. Wrap each piece in baking parchment, then freeze in a sealed container or freezer bag. Defrost at room temperature for 2 to 3 hours. For the prettiest finish, you can add a fresh sprinkle of coconut after defrosting.

Nutrition

• Calories: 230 kcal
• Carbohydrates: 27g
• Protein: 3g
• Fat: 12g
• Saturated fat: 7g
• Sodium: 120mg

Disclaimer: Nutrition values are estimates and will vary depending on the exact ingredients and brands you use.

FAQs