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Mary Berry Jam and Coconut Tray Bake

Mary Berry Jam and Coconut Tray Bake
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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.

Ingredients

Scale

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

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-jam-and-coconut-tray-bake/