Mary Berry Jam and Coconut Sponge Recipe

This Mary Berry jam and coconut sponge is a classic British traybake: a light vanilla sponge topped with a glossy layer of jam and a snowy blanket of desiccated coconut. The crumb is soft and buttery, the jam adds fruity sweetness, and the coconut gives a gentle chew and nutty finish. It is an easy, reliable bake that suits beginners, yet still feels special on a cake stand. Total time is about 1 hour, including cooling and finishing.

Ingredients

For the sponge

225g unsalted butter, softened (plus extra for greasing)
225g caster sugar
4 large eggs
1 tsp vanilla extract
225g self-raising flour
1 tsp baking powder
Pinch of fine salt
2 tbsp milk

For the topping

150g strawberry or raspberry jam (about 6 tbsp)
50g desiccated coconut

To prepare the tin

Baking parchment, for lining

How to Make Mary Berry Jam and Coconut Sponge Recipe

Oven and tin preparation

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Place a shelf in the middle so the sponge bakes evenly.
Line the tin: Grease a 23 x 30cm traybake tin, then line the base and sides with baking parchment, leaving a little overhang to lift the cake out later.

Mix the sponge

Cream butter and sugar: Beat the softened butter and caster sugar together for 2 to 3 minutes until pale, light, and fluffy. This helps the sponge rise well.
Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each. Add the vanilla extract.
Fold in dry ingredients: Add the self-raising flour, baking powder, and salt. Fold in gently until you no longer see streaks of flour.
Loosen with milk: Stir in the milk briefly, just until the batter is smooth and drops easily from a spoon.

Bake

Fill the tin: Spoon the batter into the prepared tin and spread it out evenly, pushing it into the corners. Level the top with the back of a spoon.
Bake: Bake for 22 to 25 minutes, until golden, springy to the touch, and a skewer inserted into the centre comes out clean.

Cool and finish with jam and coconut

Cool properly: Leave the sponge in the tin for 10 minutes, then lift out using the parchment overhang and transfer to a wire rack to cool completely.
Warm the jam: Gently warm the jam in a small pan over low heat, or microwave it for 10 to 20 seconds, just until it is loose and spreadable.
Top and slice: Spread the jam over the cooled sponge in an even layer, right to the edges. Sprinkle over the desiccated coconut and press very lightly so it sticks. Cut into 12 squares (or smaller pieces if you prefer).

How to Make Mary Berry Jam and Coconut Sponge Recipe

Tips

Why did my sponge turn out dense?

Dense sponge is usually down to under-creaming the butter and sugar, or mixing too vigorously after the flour goes in. Cream well at the start, then fold gently once you add the flour.

How do I stop the sponge sticking to the tin?

Line the tin with parchment as well as greasing it, especially the corners. The parchment overhang makes lifting the sponge out clean and easy.

How can I spread jam without tearing the sponge?

Let the sponge cool completely, then warm the jam so it loosens. Spread gently with the back of a spoon rather than dragging a knife across the surface.

How do I get a neat coconut topping?

Sprinkle the coconut from a little height so it falls evenly, then press lightly with clean hands. For extra neat slices, chill the topped sponge for 15 to 20 minutes before cutting.

Serving Suggestions

Serve with a mug of tea, especially Earl Grey or English Breakfast.
Add fresh berries on the side for a brighter, fruitier plate.
For a dessert-style serving, add a spoon of lightly whipped cream.
Pack squares into lunchboxes as a sweet treat that travels well.

Storage

Room temperature

Store in an airtight tin at room temperature for up to 3 days. Place baking parchment between layers to keep the jam topping tidy.

Refrigerator

If your kitchen is warm, refrigerate the cake for up to 5 days. Bring to room temperature for 20 to 30 minutes before serving so the sponge softens.

Freezing

For best results, freeze the sponge before adding jam and coconut. Wrap well and freeze for up to 3 months. Defrost at room temperature, then top with warmed jam and coconut before slicing.

Nutrition

Calories: 360 kcal
Carbohydrates: 41g
Protein: 4g
Fat: 20g
Saturated fat: 12g
Sodium: 200mg

Nutrition values are estimates and will vary depending on the ingredients you use.

FAQs

Can I bake this as a loaf instead?

Yes. Divide the batter between two greased and lined 1lb loaf tins, then bake at 180°C (160°C fan) for about 35 to 45 minutes. Cool completely before topping with jam and coconut.

What size traybake tin works best?

A 23 x 30cm traybake tin gives the ideal depth and a soft, even bake. If you use a smaller tin, the sponge will be thicker and may need a few extra minutes in the oven.

Can I use wholemeal flour?

You can replace up to half the self-raising flour with wholemeal, but the sponge will be slightly denser and a little nuttier in flavour. Keep the baking powder the same.

Is this cake suitable for children?

Yes. It is a simple vanilla sponge with jam and coconut, with no strong flavours, so it is very child-friendly and ideal for parties or lunchboxes.

Which jam is best for jam and coconut sponge?

Strawberry and raspberry are the classic choices. Seedless jam spreads more smoothly, but any good-quality jam works, including apricot if you want a milder fruit flavour.

Can I add coconut to the sponge batter as well?

Yes. Swap 25g of the flour for 25g desiccated coconut for a more coconut-forward sponge. The crumb will be slightly more tender and a touch more crumbly, so let it cool fully before topping.