Mary Berry Recipes

Home / Baking / Jam and Coconut Sponge

There's something utterly comforting and truly timeless about a beautifully baked sponge, isn't there? And when you add the vibrant sweetness of jam and the delicate texture of coconut, you create a dessert that sings of home and happiness. This Jam and Coconut Sponge is precisely that – a wonderfully simple bake, yet one that delivers sheer perfection with every forkful. It’s a recipe that has graced many a family table, a true testament to the joy of straightforward, delicious baking.

I recall making this very recipe countless times, whether for a bustling family tea or a quiet afternoon treat. The aroma alone, as it bakes, is enough to bring a smile to your face, filling the kitchen with promises of golden sponge and toasted coconut. It's a recipe that children adore, and adults cherish for its nostalgic charm. There's no fuss, just pure, unadulterated baking pleasure.

This particular recipe ensures a light, airy sponge, generously spread with a favourite jam – I’m rather partial to a good raspberry jam here, for its lovely tartness against the sweet coconut – and finished with a scattering of golden desiccated coconut. It’s a delightful combination of textures and flavours, making it a real family favourite that I’m sure you’ll return to again and again. Let's get baking, shall we?

Why You'll Love This Recipe

A wonderfully simple "all-in-one" method for a light, airy sponge.
Combines familiar, comforting flavours of jam and coconut for a nostalgic treat.
Versatile for any occasion, from afternoon tea to a simple family dessert.

Ingredients

225g (8oz) softened unsalted butter, plus extra for greasing
225g (8oz) caster sugar
4 large eggs
225g (8oz) self-raising flour, sifted
1 tsp baking powder
2 tbsp milk
4-5 tbsp raspberry jam (or your favourite jam)
50g (2oz) desiccated coconut

Equipment Needed

20cm (8-inch) round springform cake tin • Baking parchment • Large mixing bowl • Electric mixer (handheld or stand mixer) • Spatula • Wire rack • Skewer

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Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 20cm (8-inch) round springform cake tin with baking parchment.
In a large mixing bowl, combine the softened butter, caster sugar, eggs, sifted self-raising flour, and baking powder. Add the milk.
Using an electric mixer, beat all the ingredients together until light, pale, and fluffy. Ensure everything is thoroughly combined, scraping down the sides of the bowl as needed.
Spoon the mixture evenly into the prepared cake tin and gently level the top with the back of a spoon.
Bake in the preheated oven for 25-30 minutes, or until the sponge is golden brown, springs back when lightly touched, and a skewer inserted into the centre comes out clean.
While the sponge is still warm from the oven, gently spread the jam evenly over the top.
Sprinkle the desiccated coconut generously over the jam. The warmth of the sponge will help the jam to melt slightly and the coconut to adhere beautifully.
Allow the sponge to cool in the tin for 10 minutes before carefully transferring it to a wire rack to cool completely. Slice and serve.

Perfect Substitutions

Self-raising flour: If you only have plain (all-purpose) flour, use 225g plain flour and add 2 teaspoons of baking powder.
Butter: A good baking margarine can be used, though I do prefer the flavour of butter for sheer perfection.
Jam: Feel free to use strawberry, apricot, or blackcurrant jam for a lovely variation.
Milk: Any dairy or non-dairy milk can be used.

Serving Suggestions

This delightful sponge is simply wonderful on its own with a cup of tea, but for a truly indulgent treat, serve it warm with a generous dollop of clotted cream, a spoonful of crème fraîche, or even a classic homemade custard. It’s also rather lovely with a scoop of vanilla ice cream! If you enjoyed this, you might also love our Mary's Golden Syrup Flapjacks: A Timeless Treat and Simply Perfect Rich Chocolate Cake.

How to Store \u0026 Reheat

Store the Jam and Coconut Sponge in an airtight container at room temperature for up to 3-4 days. There's no need to refrigerate it, as this can dry out the sponge. If you wish to serve it warm, a quick 10-15 seconds in the microwave per slice can work wonders, especially if you're serving it with custard. Freezing is possible; wrap individual slices tightly in cling film and then foil, and freeze for up to 1 month. Thaw at room temperature before serving.

Mary's Secrets to Success

For an exceptionally light sponge, ensure all your ingredients, especially the butter and eggs, are at room temperature. This allows them to combine more smoothly and incorporate more air, leading to that wonderfully fluffy texture we all adore. Don't be tempted to open the oven door too early, as this can cause your sponge to sink. And remember, spreading the jam while the sponge is still warm is key to a beautiful, even layer. A light hand with the coconut ensures it's perfectly distributed. Sheer perfection!

Frequently Asked Questions

My sponge sometimes comes out a bit dense. What am I doing wrong?

Ah, a common query! The secret to a light sponge is not to overmix the batter once the flour is added. Beat until just combined and fluffy. Also, ensure your butter and eggs are at room temperature – this helps them emulsify beautifully, creating a much lighter texture.

Can I use fresh coconut instead of desiccated?

While fresh coconut is delicious, for this classic recipe, desiccated coconut is preferred. It provides that lovely chewiness and toasts beautifully on the warm jam. Fresh coconut has a higher moisture content and a different texture, which wouldn't quite give the same result here.

How do I ensure the jam doesn't sink into the sponge?

The trick is to spread the jam while the sponge is *still warm* from the oven. The warmth helps the jam to melt slightly and spread easily over the surface, creating a lovely, even layer without soaking too deeply into the sponge.

Can I make this in advance for a party?

Absolutely! This sponge is wonderful made a day in advance. In fact, the flavours often meld together even more beautifully overnight. Just store it in an airtight container at room temperature, and it will be perfectly delicious for your gathering.

What kind of tin is best for this recipe?

I find a 20cm (8-inch) round springform cake tin works an absolute treat, as it makes removing the delicate sponge so much easier. If you don't have a springform, a regular loose-bottomed tin of the same size, well-greased and lined, will also do the job splendidly.