Mary Berry Coconut Cupcakes Recipe – Easy Jam-Filled Coconut Bake

If you love the combination of soft cake, sweet fruit, and coconut, this Mary Berry Coconut Cupcakes Recipe is worth adding to your baking list. Also known as Jam Coconut Cupcakes, these bakes bring together a light, fluffy sponge made with desiccated coconut, a hidden layer of berry jam in the centre, and a smooth coconut buttercream swirled generously on top. The result is a cupcake with a delicate coconut flavour throughout, balanced by the sweetness of the jam and finished with a creamy, tropical touch.

What makes this recipe especially appealing is how simple and beginner-friendly it is, ready in around 40 minutes from start to finish. Whether you’re baking for afternoon tea, a casual gathering, or just because you fancy a teatime treat, this quick and reliable cupcake recipe fits the occasion. Keep reading to find out exactly what ingredients and equipment you’ll need, how to make the sponge and buttercream step by step, plus serving ideas, storage advice, answers to common questions, and the nutrition details for each cupcake.

If you’re looking for more inspiration, explore our Mary Berry Cupcake Recipes guide for more delicious cupcake bakes from across the collection.

Equipment

Equipments for Mary Berry Coconut Cupcakes Recipe:

You do not need anything fancy for this bake, just a few basic tools most home bakers already own. Each item helps you measure, mix, bake, and decorate the cupcakes with ease, giving smooth and creamy results every time.

• 12-hole muffin tin – holds the cupcake cases and helps the sponge bake into an even shape
• Paper cupcake cases – line the tin and make it easy to lift out the finished cupcakes
• Large mixing bowl – gives enough room to beat the batter without spilling
• Electric hand whisk – quickly creams the butter and sugar for a light, fluffy texture
• Wooden spoon – useful for folding in the desiccated coconut without overmixing
• Wire rack – lets the cupcakes cool fully before filling or icing
• Skewer – checks that the sponge is properly baked before removing from the oven
• Piping bag and nozzle – helps you pipe the coconut buttercream neatly on top
• Spoon – handy for filling each cupcake with berry jam before decorating

Ingredients

Ingredients for Mary Berry Coconut Cupcakes Recipe:

This Mary Berry Coconut Cupcakes Recipe uses simple pantry staples that come together to create soft, moist coconut cupcakes with a delicate coconut flavour. You will need basic baking ingredients like self-raising flour, butter, sugar and eggs, along with desiccated coconut for texture and berry jam for a fruity filling. Here is everything you need, with exact quantities for reliable results every time.

Ingredient	Quantity
Self-raising flour	175g
Caster sugar	175g
Unsalted butter (softened)	175g
Large eggs	3
Desiccated coconut	50g
Baking powder	½ tsp
Milk	2 tbsp
Vanilla extract	½ tsp
Lime zest	1 tsp
Softened butter (for buttercream)	125g
Icing sugar (sifted)	250g
Coconut cream	2 tbsp
Berry jam (for filling)	50g
Extra desiccated coconut (for sprinkling)	as needed

How to Make Mary Berry Coconut Cupcakes

1. Preheat oven to 180°C (160°C fan / Gas Mark 4). Line a 12-hole muffin tin with paper cupcake cases and set it aside on the middle shelf area of your kitchen counter, ready to fill.
   
2. In a large bowl, cream the butter and caster sugar together using an electric hand whisk until pale and fluffy. This should take about 2 minutes, so beat until the mixture looks smooth and creamy.
   
3. Add the eggs one by one, beating well after each addition. Scrape down the sides of the bowl to make sure everything is combined evenly.
   
4. Sift in the self-raising flour and baking powder, then gently fold to combine. Add the milk, vanilla extract, lime zest and desiccated coconut, mixing until you have a smooth batter.
   
5. Divide the batter evenly between the paper cases, filling each one about two-thirds full. This gives the cupcakes room to rise without overflowing.
   
6. Bake for 18–22 minutes, or until the cupcakes are golden, well-risen and springy to touch. Test with a skewer or toothpick; it should come out clean when the cupcakes are ready.
   
7. Remove the cupcakes from the oven and leave them in the tin for a few minutes, then transfer to a wire rack to cool completely before decorating.
   
8. Once cooled, scoop out a small section from the centre of each cupcake, going about halfway down. Spoon in the berry jam filling, then gently replace a bit of the sponge on top.
   
9. To make the coconut buttercream, beat the softened butter at room temperature for 3–4 minutes until pale. Sift in the icing sugar in two batches, then add the coconut cream and beat until smooth and pipeable.
   
10. Spoon the buttercream into a piping bag fitted with a nozzle, then pipe swirls onto each cupcake. Finish with a sprinkle of toasted desiccated coconut for extra flavour and a decorative touch.

Expert Tips for Mary Berry Coconut Cupcakes Recipe

Over many bakes, a few small adjustments have made a real difference to how these cupcakes turn out. These tips will help you avoid common mistakes and get light, fluffy cupcakes with the right texture and flavour every single time.

• Always use room temperature butter and eggs, as cold ingredients can make the batter curdle or turn out dense instead of fluffy.
• Do not overmix the batter once the flour is added, as this can lead to tough, heavy cupcakes instead of a soft, moist crumb.
• Toast your desiccated coconut lightly before sprinkling on top, as this brings out a deeper, more delicate coconut flavour.
• Check cupcakes a few minutes before the timer ends, since ovens vary and overbaking can dry out the sponge.
• Let cupcakes cool completely before filling with jam, otherwise the warmth will melt the buttercream later on.
• Use a small teaspoon or apple corer to scoop out the centre neatly, so the jam filling stays tidy and doesn’t spill out.
• Sift the icing sugar properly when making the coconut buttercream, as this avoids a lumpy or gritty finish.
• If your buttercream feels too soft, chill it for 10 minutes before piping to get neater, more defined swirls.
• Store any leftover cupcakes in an airtight container and eat within two days for the best texture and flavour.

Serving Suggestions

How to serve Mary Berry Coconut Cupcakes:

These coconut cupcakes make a lovely afternoon tea treat and work well for casual gatherings or celebrations with friends and family. Serve them fresh with a warm drink for a comforting teatime treat, or dress them up with a few extra touches for a special occasion.

• Pair with a cup of tea, green tea or herbal tea for a classic afternoon tea spread
• Serve alongside coffee for a simple, comforting warm drink combination
• Add a drizzle of lime glaze for a fresh finish and a hint of tang
• Sprinkle extra toasted coconut flakes on top for a decorative touch and crunch
• Serve with fresh berries or mango slices for a light, fruity contrast
• Pair with mango sorbet or passionfruit sorbet for a tropical-style combination as a light dessert
• Arrange on a cake stand for celebrations, birthdays or festive occasions like Christmas
• Great for sharing at casual gatherings, picnics or teatime with friends and family

Storage

How to store Mary Berry Coconut Cupcakes:

Proper storage keeps these cupcakes soft, moist and fresh for longer, whether frosted or plain.

Room Temperature

• Store cupcakes in an airtight container for up to 2 days in a cool kitchen
• In warmer weather or hotter climates, they are best eaten within 1–2 days
• Keep away from direct sunlight and heat to avoid the buttercream softening too much

Refrigerator

• Frosted cupcakes can be refrigerated in a sealed container for 3–4 days
• Uniced cupcakes, without frosting, can be refrigerated for up to 5–7 days
• Let cupcakes come to room temperature before serving for the best texture and flavour

Freezer

• Cupcakes freeze well for up to 3 months, ideally before icing or glazing
• Wrap well in cling film, then store in a freezer-safe container to prevent freezer burn
• Thaw at room temperature before you decorate before serving or add any glaze
• It is best to store without frosting and add coconut buttercream fresh after thawing

FAQs

Q: Can I make these cupcakes in advance?

Yes, you can bake a day ahead and store the uniced cupcakes in an airtight container. Add the coconut buttercream just before serving for the freshest finish and best texture.

Q: Can I use coconut flour instead of self-raising flour?

It is not recommended, as coconut flour absorbs more moisture than self-raising flour and will change the texture completely. Stick to self-raising flour for the best, most reliable results with this recipe.

Q: How do I make this recipe dairy free?

Swap the butter for a dairy-free baking spread and use a plant-based milk in place of regular milk. The icing sugar and coconut cream used in the buttercream are naturally dairy free, so the frosting should still work well.

Q: How do I toast the coconut topping properly?

Toast desiccated coconut in a dry pan over low heat for a few minutes until golden and fragrant. Stir often, as coconut can brown quickly, and add coconut extract for a deeper coconut flavour if you like.

Q: Why are my cupcakes dry?

Dry cupcakes are usually caused by overbaking, so check at 18 minutes with a skewer to test for doneness. Overbeating the batter can also lead to a less light, fluffy texture, so mix gently once the flour is added.

Q: Can I use a different type of coconut?

Yes, finely shredded unsweetened dried coconut or flaked coconut can be used, though they will give a slightly different texture. Desiccated coconut is recommended for the classic, delicate coconut flavour in this recipe.

Q: Can I change the buttercream flavour?

Yes, you can swap the coconut buttercream for a lime buttercream or vanilla buttercream if you prefer. Using full-fat canned coconut milk instead of coconut cream will also give a slightly different, richer flavour.

Q: Can I freeze these cupcakes after decorating?

It is better to freeze cupcakes without icing, then add the glaze, coconut buttercream or toasted coconut after thawing. This keeps the decoration looking neat and helps the cupcakes taste freshest when served.

Nutrition

The following nutrition values are an approximate guide, as actual figures can vary depending on ingredient brands, portion sizes and the amount of buttercream used per cupcake. This estimate is based on one serving from a batch of 12 servings and is not intended as medical advice.

Nutrient	Amount Per Serving
Calories	280 kcal
Protein	3 g
Carbohydrates	35 g
Sugars	21 g
Fat	15 g
Saturated Fat	4 g
Fibre	1 g
Sodium	180 mg