Mary Berry Jam And Coconut Sponge

Alright, I’m feeling nostalgic for this one — and for good reason. When I was little, this sponge was a Sunday school fair classic. You know the type — sat out on a wobbly folding table under cling film, next to sausage rolls and that one mysterious trifle no one dared touch. But this sponge? Always gone in ten minutes flat.

It’s the kind of cake that tastes like home. Light, golden crumb, a sticky-sweet layer of jam on top, and then that scatter of coconut like a sprinkle of old-school magic. My nan used to keep a Tupperware of this in the pantry — not the fridge, mind you — and you’d get a square of it with milky tea and chat about absolutely nothing for hours. It’s not fancy, but it’s comforting in a way nothing else quite is.

So here we are — a classic, no-fuss Mary Berry Jam and Coconut Sponge. She knew what she was doing with this one, didn’t she?

Why You’ll Love It

• Proper old-school flavours — it’s like biting into a Bakewell tart’s fluffier cousin.
• Perfect with tea — seriously, it was made for a cuppa.
• Beginner-friendly — if you can stir, you can make this.
• Keeps well — lasts for days if you hide it properly.
• Versatile — have it as pud with custard or slice it up for lunchboxes.
• Satisfies every age — toddlers to grans love it equally.

Ingredients

• 280g margarine (or softened butter if you prefer)
• 280g caster sugar
• 5 free-range eggs
• 280g self-raising flour
• 300g strawberry or raspberry jam — use your favourite
• 100g desiccated coconut

How to Make It

Heat things up and line your tin:

Set the oven to 180°C (160°C fan) or Gas Mark 4. Line a 9×12-inch baking tin with parchment — don’t skip this bit, unless you enjoy chiselling cake out of a pan.

Cream margarine and sugar until fluffy:

Beat the margarine and caster sugar together in a large bowl until the mixture’s pale and airy. You’ll know it’s right when it looks a bit like whipped frosting. I usually put on a podcast and lose track of time here.

Eggs in, one by one:

Crack in the eggs, one at a time. Beat well between each to avoid that weird curdled look. If it does curdle a bit, don’t panic — the flour will sort it out soon enough.

Fold in your flour gently:

Sift the self-raising flour in, then fold with a spatula or big spoon. Don’t beat it to death — think of it like fluffing a pillow, not stirring porridge.

Into the tin and off to bake:

Pour the batter into your prepared tin and level it out. Pop it in the oven and bake for 35–40 minutes, or until golden and a skewer comes out clean. It’ll smell ready before it looks ready — that’s normal.

Cool it down (yes, be patient):

Let the sponge cool in the tin for 10 mins, then lift it out onto a wire rack. If you try to jam it while it’s hot, you’ll get a soggy mess. Trust me — I’ve done it.

Jam + coconut = the magic bit:

Warm your jam slightly — 20 seconds in the microwave does the trick — and spread it across the cooled cake. Right to the edges. Then scatter over your desiccated coconut. I go heavy-handed here, but you do you.

Common Mistakes and How to Dodge Them

Why did my sponge come out dense?
You probably overmixed the batter or used cold eggs. Keep it light, and room temperature ingredients are your friend.

Why did the top sink?
Could be underbaked or the oven door was opened too soon (guilty). Leave it be till the 30-minute mark.

My jam soaked into the sponge!
Cake too warm. Wait until it’s completely cooled before jamming — no shortcuts.

Too sweet!
Use a slightly tart jam like raspberry or blackcurrant if strawberry’s too sugary for your taste.

My coconut burned under the grill…
Ah, don’t grill it! This recipe doesn’t call for it. The warm jam helps the coconut stick just fine without needing a grill crisp-up.

Storage and Reheating

• Room temp: Keep in an airtight tin for up to 3 days. It honestly gets better on day two.
• Fridge: Not necessary unless it’s blazing hot where you are.
• Freezer: Freeze in squares, wrapped tightly, for up to 3 months. Defrost at room temp.
• Reheating: You don’t have to, but 15 seconds in the microwave makes it feel bakery-fresh again.

Frequently Asked Questions

Can I use butter instead of margarine?
Yes, and it’ll be richer. Mary used margarine because of its reliability in sponge cakes, but both work.

What jam’s best?
Strawberry or raspberry’s traditional, but apricot or even cherry is lovely if you fancy a twist.

Is this cake gluten-free?
Only if you use a gluten-free self-raising flour blend — and add ½ tsp xanthan gum for stability.

Can I bake this in a round tin?
Sure, but keep an eye on baking time. A 9-inch round tin might need a bit longer in the oven.

Nutrition Facts (Per Serving):

• Calories: 350
• Fat: 18g
• Carbs: 42g
• Protein: 5g
• Sodium: 200mg
• Sugar: 28g

Try More Mary Berry Recipe:

• Mary Berry Eve’s Pudding Recipe
• Mary Berry Apple And Pear Crumble
• Mary Berry Lemon And Lime Cheesecake