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Mary Berry Jam and Coconut Tray Bake Recipe

Mary Berry Jam and Coconut Tray Bake Recipe

Emma Johnson
This Mary Berry Jam and Coconut Tray Bake Recipe combines fluffy sponge, raspberry jam, and coconut topping for a simple, comforting bake.
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Prep Time 15 minutes
Bake Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine British Baking
Servings 12 squares
Calories 340 kcal

Equipment

  • Mixing bowls
  • Measuring cups
  • Measuring spoons
  • Electric hand mixer or wooden spoon
  • Rubber spatula
  • 9x13-inch baking pan
  • Parchment paper
  • Cooling rack
  • Butter knife or offset spatula

Ingredients
  

For the Cake

  • 1 cup 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

For the Topping

  • ¾ cup raspberry jam
  • 1 cup sweetened shredded coconut

Instructions
 

Step 1: Prepare the Baking Pan

  • Preheat your oven to 350°F.
  • Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides to make removal easier later.
  • I used to skip the parchment paper and just grease the pan. Trust me, the parchment makes cleanup much easier.

Step 2: Cream the Butter and Sugar

  • Place the softened butter and sugar into a large mixing bowl.
  • Beat them together for about 3 to 4 minutes until the mixture becomes pale and fluffy.
  • The color should lighten noticeably. This step helps create a soft cake texture, so don't rush it.

Step 3: Add the Eggs

  • Add the eggs one at a time.
  • Mix well after each addition.
  • If the mixture looks slightly curdled, don't panic. Mine does that sometimes too. Once the flour goes in, everything usually comes together.

Step 4: Add the Dry Ingredients

  • In a separate bowl, combine the flour and baking powder.
  • Gradually add the dry ingredients to the butter mixture.
  • Pour in the milk and vanilla extract.
  • Mix until you have a smooth batter.
  • Avoid overmixing. Once the flour disappears, you're done.

Step 5: Transfer to the Pan

  • Spread the batter evenly into the prepared baking pan.
  • Use a spatula to smooth the surface.
  • The batter will be fairly thick, which is exactly what you want.

Step 6: Bake the Cake

  • Place the pan in the oven and bake for 25 to 30 minutes.
  • The cake should turn lightly golden on top.
  • A toothpick inserted into the center should come out clean or with a few moist crumbs.
  • The kitchen usually starts smelling buttery and sweet around the 20-minute mark.

Step 7: Add the Jam

  • Remove the cake from the oven.
  • Allow it to cool for about 10 minutes.
  • Carefully spread the raspberry jam across the surface.
  • If your jam is thick, microwave it for about 10 seconds to make spreading easier.
  • What worked better for me was using the back of a spoon instead of a knife. It spread the jam more evenly.

Step 8: Add the Coconut

  • Sprinkle the shredded coconut evenly over the jam layer.
  • Try to cover the entire surface.
  • Some spots may have more coconut than others. That's completely fine and actually makes the finished cake look more homemade.

Step 9: Cool Completely

  • Allow the tray bake to cool in the pan for at least 30 minutes.
  • Lift it out using the parchment paper.
  • Transfer it to a cooling rack.
  • Once cooled, cut into 12 squares.

Step 10: Serve

  • Serve at room temperature.
  • The sponge should be soft, the jam slightly sticky, and the coconut topping lightly chewy.

Notes

  • Use good-quality raspberry jam for the best flavor.
  • Weigh ingredients if possible for consistent results.
  • Toast some extra coconut and sprinkle it on top for additional texture.
  • Let the cake cool completely before slicing.
  • Store overnight for even better flavor development.
  • Use parchment paper for easy removal.
Keyword Mary Berry Jam and Coconut Tray Bake Recipe