Wednesday, 11 June 2014

Coconut Raspberry Squares

These squares are very sweet and crumbly. You may want to let them set after they bake before you cut them. They seemed to hold together better after being refrigerated overnight.

Coconut Raspberry Squares

1 cup  flour
1/2 cup  butter
1 tablespoon milk
1 teaspoon baking powder
1 egg
1/2  cup raspberry jam
1 cup sugar
1 egg
2 cups coconut
2 tablespoons melted butter
1 teaspoon vanilla

Combine the flour, first amount of butter, milk, baking powder and first egg in a mixing bowl. Spread this mixture evenly into a greased 9"x9" pan. 

Spread the raspberry jam over the mixture in the pan.

In a mixing bowl, beat the sugar and second egg until frothy. Add coconut, melted butter and vanilla in the bowl and beat together well. Spread this coconut mixture over the layer of raspberry jam. 

Bake at 350F for 30-40 minutes until golden brown. 

These tend to stick to the sides of the pan a wee bit, so you might want to cut them away from the sides fairly soon after baking, by running a knife along the edges to separate them. If you find they are too sweet you can always cut the amount of sugar you use down by 1/2 and it won't affect the recipe. Happy baking!

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