Mary Berry Coconut And Jam Cake Recipe [Tips & Tricks]

If you’re looking for a cake that combines the perfect balance of sweetness and texture, Mary Berry’s Coconut and Jam Cake is an absolute must-try!

It’s got that soft, moist sponge you crave, with a light coconut flavor that blends beautifully with a fruity jam filling.

Plus, who doesn’t want a recipe from the Queen of Baking herself?

This cake is not only delicious but also surprisingly easy to make, so it’s great for both beginner bakers and seasoned pros. Whether you’re baking for a special occasion or just treating yourself, this cake will surely impress!

Mary Berry Coconut And Jam Cake Recipe

Ingredients Needed

Mary Berry’s Coconut and Jam Cake is a delightful, moist, and rich dessert that combines the tropical sweetness of coconut with the tangy, fruity burst of jam. To make this cake, you’ll need a few simple ingredients that come together in perfect harmony. Here’s a detailed list:

1. Self-Raising Flour – The base of the cake, self-raising flour provides the lift needed for a light texture. If you don’t have self-raising flour, you can substitute it by adding baking powder to plain flour.

2. Caster Sugar – This fine sugar dissolves easily, helping the cake stay light and fluffy. It’s a key ingredient for sweetness without weighing down the batter.

3. Unsalted Butter – The butter gives richness and moisture to the cake. Make sure it’s softened to room temperature so it can be easily creamed with sugar, ensuring a smooth batter.

4. Desiccated Coconut – This adds texture and flavor, giving the cake its distinctive coconut taste. Be sure to use desiccated coconut (not shredded) to get the fine, dry flakes that integrate seamlessly into the cake.

5. Eggs – Eggs help bind the ingredients together and contribute to the cake’s structure. They also aid in leavening, which ensures the cake rises beautifully.

6. Milk – Milk helps to create a smooth batter, providing moisture and ensuring the cake isn’t too dense.

7. Vanilla Extract – A teaspoon of vanilla extract brings out the sweetness of the cake, adding a warm, aromatic flavor that pairs wonderfully with the coconut.

8. Jam (Raspberry or Strawberry) – The jam is the star of the show when it comes to flavor. It adds a fruity zing and a lovely vibrant color when spread between the cake layers. You can opt for raspberry or strawberry jam, or any jam that you prefer.

9. Icing Sugar – For dusting the top of the cake, icing sugar creates a polished finish and adds a light sweetness without being overpowering.

10. Optional: Shredded Coconut or Fresh Cream – For decoration, you can use shredded coconut or even a dollop of whipped cream for extra indulgence.

Equipment Needed

To bake Mary Berry’s Coconut and Jam Cake, you’ll need a few essential pieces of kitchen equipment to make the process as smooth as possible:

1. Two 8-inch Cake Pans – This recipe calls for a layered cake, so you’ll need two round cake pans of the same size to bake the two layers of the cake evenly. Grease and line them with parchment paper for easy removal.

2. Mixing Bowls – You’ll need at least two bowls: one for mixing the dry ingredients and one for the wet ingredients. A large mixing bowl is ideal for combining everything into a smooth batter.

3. Electric Hand Mixer or Stand Mixer – While you can mix everything by hand, an electric mixer makes the job much easier and ensures that the butter and sugar are well-creamed, which is essential for a light texture. A stand mixer will also work if you have one.

4. Spatula or Wooden Spoon – After mixing the wet and dry ingredients, you’ll need a spatula or wooden spoon to gently fold everything together and scrape down the sides of the bowl.

5. Measuring Cups and Spoons – Precise measurements are essential in baking, so having measuring cups and spoons for both dry and liquid ingredients ensures the recipe turns out as intended.

6. Cooling Rack – After baking the cake, it’s important to let it cool completely before assembling. A cooling rack allows air to circulate around the cake, preventing it from becoming soggy.

7. Palette Knife – This tool is perfect for spreading jam evenly between the layers of the cake and for icing it smoothly with a final layer of frosting or cream if desired.

8. Sieve – A small sieve is great for sifting the icing sugar over the finished cake to create a beautiful dusting that enhances its presentation.

How To Make Mary Berry’s Coconut And Jam Cake

Making Mary Berry’s Coconut and Jam Cake is relatively straightforward, and the steps come together to create a stunning cake that will impress everyone at the table. Follow these steps for a foolproof result:

1. Preheat the Oven and Prepare the Pans:
   Preheat your oven to 180°C (350°F) for conventional ovens or 160°C (320°F) for fan ovens. Grease and line two 8-inch round cake pans with baking paper.

2. Mix the Dry Ingredients:
   In a large mixing bowl, sift together the self-raising flour and desiccated coconut. This ensures an even distribution of the coconut throughout the cake and helps avoid any clumps. Set this aside.

3. Cream the Butter and Sugar:
   In another bowl, beat the unsalted butter and caster sugar together until light and fluffy. You can use an electric mixer or a stand mixer to do this more quickly, but be sure to scrape the sides of the bowl periodically to ensure all the butter and sugar are fully combined.

4. Add the Eggs and Vanilla:
   Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Add the vanilla extract and mix to combine.

5. Combine the Wet and Dry Ingredients:
   Gradually add the dry ingredients to the wet mixture, alternating with milk. Start and end with the flour mixture. Mix gently using a spatula or the mixer on a low speed to ensure everything is just combined without overworking the batter.

6. Bake the Cake Layers:
   Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Place the pans in the preheated oven and bake for about 20-25 minutes or until a skewer inserted into the center comes out clean.

7. Cool the Cakes:
   Once the cakes are baked, remove them from the oven and allow them to cool in the pans for 10 minutes. Then, transfer the cakes to a cooling rack to cool completely.

8. Assemble the Cake:
   Once the cakes are fully cooled, place one layer on a serving plate. Spread a generous amount of your chosen jam (raspberry or strawberry works beautifully) on top. Place the second cake layer on top and lightly press down.

9. Decorate:
   If you wish, you can dust the top of the cake with icing sugar or decorate with shredded coconut. You could also serve it with whipped cream or fresh fruit for an extra treat.

Expert Tips

To elevate your Coconut and Jam Cake, consider these expert tips:

• Ensure Proper Creaming of Butter and Sugar: The key to a light, airy texture in cakes is proper creaming. Beat the butter and sugar for at least 3-5 minutes until it becomes pale and fluffy. This step is crucial to getting the perfect crumb.

• Don’t Overmix the Batter: Overmixing can lead to a dense, heavy cake. Once you combine the wet and dry ingredients, mix just until everything is incorporated. A few lumps are fine.

• Use Room Temperature Ingredients: For the best results, make sure your butter, eggs, and milk are at room temperature before you start baking. Cold ingredients can cause the batter to seize and prevent even mixing.

• Cool the Cakes Properly: Don’t rush the cooling process. Allow your cakes to cool completely before you add the jam or icing. This helps prevent the jam from melting into the cake and keeps the layers intact.

• Choose the Right Jam: A good-quality jam is key to this cake’s flavor. Opt for a thick jam without too much added liquid. Homemade jam or premium store-bought varieties work beautifully.

Mary Berry’s Coconut and Jam Cake is a fantastic treat that combines the tropical sweetness of coconut with the bright, fruity flavor of jam. It’s a simple yet elegant cake that’s perfect for a teatime gathering, a family celebration, or as a sweet indulgence after dinner. With its light, moist crumb and its colorful, jam-filled layers, it’s sure to be a crowd-pleaser.

The beauty of this cake lies in its balance of flavors and textures – the slight chewiness of coconut, the smooth sweetness of jam, and the tender, airy cake. By following the recipe step by step and incorporating a few expert tips, you can bake a cake that not only looks stunning but tastes divine. Whether you’re a novice baker or a seasoned pro, this cake is bound to be a hit every time you make it!

Easy Recipe Variations For Mary Berry’s Coconut And Jam Cake

Mary Berry’s Coconut and Jam Cake is a delightful dessert that combines the sweetness of jam with the rich, tropical flavor of coconut. While the original recipe is already delicious, there are several fun and creative variations you can try to personalize the cake to your liking or adapt it to suit different dietary preferences. Here are some easy recipe variations you can experiment with:

1. Different Jam Flavors: The classic version of this cake uses raspberry jam, but you can switch things up by using other jams, jellies, or preserves. For a citrusy twist, try marmalade or orange jam. Apricot jam gives the cake a smooth, fruity contrast, while strawberry or blueberry preserves add a slightly tangy flavor to balance the sweetness of the coconut.

2. Coconut Variations: While desiccated coconut is the traditional choice, you can add more texture or depth to the cake by using shredded coconut or even toasted coconut. Toasting the coconut before mixing it into the batter enhances its flavor and gives the cake a slightly nutty aroma. If you’re looking for a more indulgent option, consider adding coconut cream to the batter for a richer flavor and moist texture.

3. Adding Nuts: For a nutty twist, try adding chopped almonds, hazelnuts, or pecans to the batter. These add texture and a deeper, earthy flavor that complements the coconut. If you’re a fan of tropical flavors, macadamia nuts work especially well with coconut.

4. Gluten-Free Option: If you’re looking for a gluten-free version, swap the plain flour for a gluten-free flour blend. Make sure the blend includes a binding agent like xanthan gum to help the cake hold together. You can also try almond flour for a denser, slightly nutty texture.

5. Adding Zest and Spices: Brighten the flavor of the cake by adding a teaspoon of lemon or lime zest to the batter. The citrus adds a refreshing zing that pairs beautifully with the coconut. Alternatively, a dash of ground ginger or cinnamon can infuse the cake with a warming spice that adds complexity to the flavor profile.

6. Vegan Version: If you’re following a vegan diet, you can easily adapt Mary Berry’s recipe. Replace the butter with a plant-based alternative and use a flax egg or aquafaba (the liquid from canned chickpeas) instead of the eggs. You can also opt for a dairy-free milk, like coconut or almond milk, to keep the tropical theme alive.

7. Frosting Variations: While the classic recipe might not use frosting, you can top your cake with a simple coconut-flavored buttercream or cream cheese frosting for added richness. You could even go for a lemon or lime glaze, which will add a tangy, sweet element that contrasts beautifully with the coconut and jam layers.

Best Practices To Store Leftovers

Storing leftover Coconut and Jam Cake properly is key to maintaining its freshness and flavor. Here are the best practices to ensure that your cake stays moist and delicious for as long as possible:

1. Room Temperature Storage: If you plan on eating the cake within a few days, it’s best to store it at room temperature. Place the cake in an airtight container to prevent it from drying out. The coconut in the cake helps it retain moisture, so it will stay fresh for about 2-3 days at room temperature.

2. Refrigeration: For longer storage, especially if you live in a warm climate, refrigerate the cake to extend its shelf life. Make sure to wrap it tightly in plastic wrap or store it in an airtight container to prevent it from absorbing other odors in the fridge. When stored properly, the cake will keep for about a week.

3. Freezing Leftovers: If you have more cake than you can eat within a week, freezing is a great option. To freeze the cake, slice it into individual portions and wrap each slice in plastic wrap, followed by a layer of aluminum foil. This double-wrap will protect the cake from freezer burn and help preserve its flavor. The cake will stay fresh in the freezer for up to 2-3 months. When you’re ready to enjoy it again, simply let it thaw at room temperature for a couple of hours or pop it in the microwave for a few seconds to bring it back to life.

4. Reheating: If you prefer your Coconut and Jam Cake warm, you can gently reheat it in the oven or microwave. To reheat in the oven, preheat it to 300°F (150°C) and place the cake (or slices) on a baking sheet for about 10 minutes, just until it’s warmed through. For quicker reheating, use the microwave for 20-30 seconds on a low setting.

What Goes Well With Coconut And Jam Cake

Mary Berry’s Coconut and Jam Cake is a flavorful treat on its own, but pairing it with complementary sides or drinks can elevate the experience even further. Here are a few options that pair well with the cake:

1. Tea: A classic pairing for any cake, a cup of tea enhances the cake’s flavor without overpowering it. Choose a mild black tea like Earl Grey or Darjeeling for a light, aromatic experience. If you prefer something herbal, chamomile or a calming blend of mint can provide a refreshing contrast to the richness of the coconut and jam.

2. Fresh Fruit: Serve the cake with a side of fresh fruit to balance its sweetness and add a refreshing contrast. Sliced strawberries, raspberries, or a small fruit salad of tropical fruits like pineapple, mango, and kiwi will enhance the cake’s tropical flavors and provide a juicy, light counterpoint to its dense texture.

3. Whipped Cream: A dollop of freshly whipped cream or a scoop of vanilla ice cream can be a luxurious addition to Coconut and Jam Cake. The lightness and sweetness of the cream create a perfect balance to the dense and flavorful cake. For an extra touch, consider adding a hint of coconut extract to the cream.

4. Custard: For an indulgent twist, serve the cake with a side of warm custard. The rich, velvety texture of the custard complements the cake’s coconut flavor, and the sweetness of both components makes for an extra decadent dessert.

5. Coffee: If you’re serving the cake after a meal, a rich cup of coffee works beautifully. The bitterness of a well-brewed coffee contrasts nicely with the sweetness of the cake, creating a harmonious balance. A cappuccino or latte also works well, especially if you prefer a creamier texture.

6. Ice Cream: Pairing the cake with a scoop of coconut, vanilla, or even strawberry ice cream can take the flavor experience to new heights. The cold, creamy texture of the ice cream contrasts nicely with the moist cake, and the tropical notes of the coconut are enhanced with each bite.

Conclusion

Mary Berry’s Coconut and Jam Cake is a true crowd-pleaser, offering a delicious balance of sweetness, richness, and tropical flavors. Whether you’re making it for a special occasion or simply indulging in a cozy treat at home, there are endless ways to tweak and personalize the recipe to suit your tastes. From switching up the jam to adding nuts, gluten-free alternatives, or a vegan version, this cake is incredibly versatile and adaptable to various preferences.

Once baked, it’s easy to store and keep fresh, whether at room temperature, refrigerated, or even frozen. The key to preserving its deliciousness lies in airtight storage and gentle reheating, ensuring that every slice is as tasty as the first. And of course, pairing it with a hot cup of tea, fresh fruit, or a dollop of whipped cream will elevate the experience even further.

Mary Berry’s Coconut and Jam Cake is not just a dessert; it’s a treat that can be made to suit any occasion and any taste, whether you’re sharing it with friends and family or savoring it by yourself with a warm cup of tea.

FAQs

What Are The Main Ingredients In Mary Berry’s Coconut And Jam Cake?

The main ingredients in Mary Berry’s coconut and jam cake are flour, sugar, butter, eggs, desiccated coconut, jam (typically raspberry or strawberry), and baking powder. It also calls for a little milk to achieve the desired cake batter consistency.

Can I Use A Different Type Of Jam In Mary Berry’s Coconut And Jam Cake?

Yes, you can use any type of jam you prefer, but Mary Berry traditionally uses raspberry or strawberry jam. Feel free to experiment with other fruit jams such as apricot or blueberry for a personalized twist.

Do I Need To Use Desiccated Coconut Or Can I Use Shredded Coconut?

For the best texture in the cake, it is recommended to use desiccated coconut. Shredded coconut may be too large and not mix as smoothly into the batter, affecting the final result.

Can I Make Mary Berry’s Coconut And Jam Cake Ahead Of Time?

Yes, this cake can be made a day ahead. Store it in an airtight container to maintain its freshness. Just be sure to add the jam and coconut topping just before serving to keep it looking its best.

How Do I Prevent My Coconut And Jam Cake From Being Dry?

To prevent the cake from becoming dry, make sure to not overbake it. Keep an eye on the cake and check for doneness by inserting a skewer into the center-it should come out clean or with a few crumbs attached. Also, adding a little milk can help keep the cake moist.

Can I Substitute Butter With A Different Fat In The Cake Recipe?

Yes, you can substitute butter with margarine or a vegetable oil for a slightly different texture. However, butter provides a rich flavor that contributes to the cake’s overall taste, so the final result may vary with other fats.

What Is The Best Way To Store Mary Berry’s Coconut And Jam Cake?

Store the cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it, but be aware that the texture may change slightly when chilled.

Can I Freeze Mary Berry’s Coconut And Jam Cake?

Yes, you can freeze the cake. Allow it to cool completely before wrapping it tightly in plastic wrap and placing it in a freezer-safe container or bag.

It can be stored in the freezer for up to 3 months. Thaw at room temperature before serving.

How Do I Make Mary Berry’s Coconut And Jam Cake Extra Moist?

To make the cake extra moist, you can add a little extra milk or substitute some of the butter with sour cream or yogurt. Additionally, be sure to avoid overmixing the batter, as this can result in a denser, drier cake.

Can I Make Mary Berry’s Coconut And Jam Cake Gluten-free?

Yes, you can make this cake gluten-free by substituting regular flour with a gluten-free flour blend. Ensure that the other ingredients, such as the baking powder and jam, are also gluten-free. The texture may vary slightly but should still be delicious.