Kerry Green Homemade Jams

Simple, Delicious and Natural

Coconut and raspberry jam roulade

Serves: 12

Preparation Time: 40 minutes

Cooking Time: 70 minutes

Recipe Type: Party Food, Cakes & Baking, Dessert, Classics

Level of Difficulty: Medium


A delicious cake you'll enjoy for dessert or tea time.


  • 150g desiccated coconut
  • 300g self-raising flour, plus extra for dusting
  • 3 tbsp dark muscovado sugar
  • 3 tbsp caster sugar
  • 150g vegetable suet
  • 100ml coconut milk
  • 100ml whole milk
  • 280g Kerry Green Homemade Raspberry Jam
  • Custard, to serve


  • Heat the oven to 200°C/180°C fan/gas 6. Grease a 45cm x 35cm sheet of baking paper and lay it on a work surface. Sprinkle half the desiccated coconut evenly over the paper.
  • Sift the flour into a large bowl and stir in the sugars, suet and a pinch of salt. Add the coconut milk with the whole milk and mix with a metal spoon or palette knife to form a firm dough.
  • Tip onto a lightly floured surface and gently knead with your hands for 1-2 minutes, then roll out with a rolling pin to form a rectangle about 40cmx30cm. Transfer to the coconut-sprinkled baking paper, then spread with the jam. Sprinkle over the remaining desiccated coconut.
  • Roll up the pastry tightly from the short end. Roll the paper tightly around the dough, then wrap in a double layer of foil.
  • Set a rack inside a large roasting tin and put the foil-wrapped roll onto it. Pour freshly boiled water into the tin, making sure the water doesn’t touch the foil.
  • Bake for 1 hour 10 minutes or until a skewer comes out with no sticky dough on it, just the jam. Serve sliced, with custard.