Mary Berry Jam and Coconut Tray Bake Recipe

Mary Berry Jam and Coconut Tray Bake is a nostalgic British classic made with a soft vanilla sponge, topped with sweet jam and a generous sprinkle of desiccated coconut. It’s simple, comforting, and perfect for school events, afternoon tea, celebrations, and busy weekdays when you want a bake that’s both quick and reliable. With its tender crumb and fruity topping, this traybake brings together familiar flavours that remind many people of traditional British baking at its best.

What Is Mary Berry’s Jam and Coconut Tray Bake?

Mary Berry Jam and Coconut Tray Bake is a light, vanilla sponge cake baked in a tray, then topped with a smooth layer of jam and covered in desiccated coconut. Once cooled, it slices neatly into squares, making it perfect for sharing or storing for later.

Why This Recipe Is Worth Trying

• Simple and reliable – Uses an easy, all-in-one method suitable for any skill level.
• Classic flavour combination – Sweet jam and coconut make the perfect pairing.
• Perfect for sharing – Cuts cleanly into squares for bake sales and gatherings.
• Budget-friendly – Uses simple pantry staples.
• Beginner-friendly – Clear, straightforward steps with consistent results.
• Customisable – Works with different jams and flavour twists.

Essential Ingredients to Make Mary Berry Jam and Coconut Tray Bake

For the Sponge

• 225g self-raising flour
• 225g caster sugar
• 225g softened butter
• 4 large eggs
• 2 tsp baking powder
• 2 tsp vanilla extract
• 2 tbsp milk

For the Topping

• 200g raspberry or strawberry jam
• 75–100g desiccated coconut

Handy Kitchen Tools for Best Results

• 30x23cm traybake tin
• Mixing bowl
• Electric whisk or hand mixer
• Spatula
• Baking parchment
• Sieve
• Cooling rack

Ingredients You’ll Need Again for the Steps

• Self-raising flour
• Baking powder
• Caster sugar
• Butter
• Eggs
• Vanilla extract
• Milk
• Raspberry or strawberry jam
• Desiccated coconut

Step-by-Step Instructions to Prepare Mary Berry Jam and Coconut Tray Bake

Step 1: Prepare the tray

Line your traybake tin with parchment paper and lightly grease the sides for easy removal after baking.

Step 2: Preheat your oven

Set your oven to 160°C (fan) or 180°C (conventional) to create a stable temperature for even baking.

Step 3: Mix the sponge ingredients

Add flour, caster sugar, softened butter, eggs, baking powder, vanilla, and milk into a mixing bowl. Beat them together until the mixture becomes smooth, pale, and well blended.

Step 4: Spread the batter evenly

Pour the batter into the lined tray and level the top with a spatula to ensure the sponge bakes evenly.

Step 5: Bake the sponge

Bake for 25–30 minutes, or until the sponge is golden and a skewer comes out clean.

Step 6: Let it cool slightly

Cool the sponge in the tin for 10 minutes, then transfer it onto a wire rack to cool fully.

Step 7: Spread the jam

Warm the jam slightly so it spreads easily, then coat the top of the sponge evenly without tearing the cake.

Step 8: Add the coconut

Sprinkle desiccated coconut generously over the jam layer while it’s still sticky so it adheres well.

Step 9: Slice and serve

Let the topping set before cutting into squares.

What I Got Wrong (And How I Fixed It)

• Jam tore the sponge – Spreading it after warming and ensuring the sponge cooled fully prevented tearing.
• Coconut fell off – Adding it while the jam was still tacky helped it stick properly.
• Edges dried out – Reducing baking time slightly kept the cake soft.
• Sponge turned dense – Mixing the ingredients only until combined fixed the texture.

Healthier Version of Mary Berry Jam and Coconut Tray Bake

• Swap half the butter for Greek yoghurt to reduce fat while keeping moisture.
• Use reduced-sugar jam or homemade jam.
• Replace caster sugar with a sugar blend (sugar + erythritol).
• Use unsweetened desiccated coconut.

Ingredient Substitutions for Mary Berry Jam and Coconut Tray Bake

• Swap raspberry jam with strawberry, apricot, or blackberry jam.
• Use margarine instead of butter for a softer crumb.
• Add lemon zest to the sponge for a fresh, citrusy flavour.
• Replace self-raising flour with plain flour + 2 tsp baking powder.

Pairing Ideas: What to Serve With Mary Berry Jam and Coconut Tray Bake

• A warm cup of tea – Complements the sweetness nicely.
• Fresh berries – Adds a refreshing contrast to the jam layer.
• Light whipped cream – Makes it feel like a soft dessert treat.
• Iced tea – A great pairing for warmer days.
• A scoop of vanilla ice cream – Turns it into a delightful dessert.

Expert Tips to Make Perfect Mary Berry Jam and Coconut Tray Bake

• Warm the jam lightly – Makes spreading smooth and effortless.
• Use room-temperature ingredients – Ensures the batter blends evenly.
• Do not overmix – Keeps the sponge light and fluffy.
• Add the coconut quickly – It sticks best while the jam is tacky.
• Check doneness early – Prevents the sponge from drying out.
• Level the batter well – Ensures a flat, even traybake.
• Cool fully before topping – Keeps the sponge intact and neat.

Creative Ways to Customize Mary Berry Jam and Coconut Tray Bake

• Add a thin layer of lemon curd under the jam – Brings a zingy twist.
• Top with toasted coconut – Adds extra flavour and a light crunch.
• Swirl jam into the batter – Creates a marbled sponge effect.
• Add almond flakes on top – Gives a bakery-style finish.
• Use mixed berry jam – Adds colour and flavour variation.

How to Store Leftover Mary Berry Jam and Coconut Tray Bake

• Store in an airtight container – Keeps fresh for up to 3–4 days.
• Refrigerate in warm climates – Prevents the jam from softening.
• Freeze the untopped sponge – Freezes beautifully for up to 3 months.
• Thaw at room temperature – Restores optimal texture.

How to Reheat Mary Berry Jam and Coconut Tray Bake

• Microwave gently – Warm a slice for 5–7 seconds to soften the sponge.
• Oven warm – Heat at 140°C for 4 minutes for a freshly-baked aroma.
• Avoid reheating after topping – Warm the sponge alone if refreshing.

Nutritional Value (per serving)

• Calories: ~290
• Carbohydrates: 38g
• Protein: 4g
• Fat: 12g
• Sugar: 29g
• Sodium: 150mg

Print

FAQs

How do I spread jam on a traybake without tearing the sponge?

Warm the jam slightly in the microwave or on the stove for a few seconds. A warm, loosened jam spreads smoothly and glides over the sponge without pulling up crumbs or damaging the surface. Always make sure the cake is fully cooled before topping.

Why is my jam and coconut tray bake dry around the edges?

Dry edges usually mean the sponge was baked a little too long or at too high a temperature. Checking the cake 3–5 minutes before the suggested baking time and ensuring the oven temperature is accurate helps keep the sponge evenly soft.

How do I get the coconut to stick properly to the jam topping?

Sprinkle the coconut while the jam is still slightly warm and sticky. This allows the coconut to adhere firmly, creating an even layer that stays in place once the traybake is cooled.

Can I use different types of jam for this tray bake?

Yes, this recipe works beautifully with raspberry, strawberry, apricot, blackberry, or mixed berry jam. The key is choosing a jam with a smooth texture so it spreads evenly over the sponge.

Final Words

Mary Berry Jam and Coconut Tray Bake is a wonderful blend of soft sponge, sweet jam, and light coconut, making it a timeless favourite for all ages. Whether you’re baking for family, friends, or a special gathering, this traybake delivers the perfect balance of flavour and simplicity. It’s a recipe you’ll come back to often—easy, nostalgic, and always delicious.