Blackberry & coconut squares

Blackberry & coconut squares

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(112 ratings)

Prep: 15 mins Cook: 1 hr, 15 mins


Cuts into 12 squares
This lovely crumbly bake won the under-11s category of our 20th birthday cake competition

Nutrition and extra info

  • Freezable


  • kcal347
  • fat19g
  • saturates12g
  • carbs43g
  • sugars26g
  • fibre3g
  • protein4g
  • salt0.5g
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  • 250g self-raising flour
  • 25g oats
  • 280g soft brown sugar
  • 200g cold butter, cut into pieces



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 75g desiccated coconut
  • 2 medium egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 350g frozen or fresh blackberry



    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…


  1. Heat oven to 180C/160C fan/gas 4. Tip the flour, oats and sugar into a large bowl. Rub the butter into the flour mixture using your fingertips until only small pea-size pieces remain. Stir through the coconut, then fill a teacup with the mixture and set this aside.

  2. Stir the eggs into the bowl of mixture, then spread over the bottom of a lined baking tin (31 x 17cm), or a 21cm square tin. Smooth the surface with the back of a spoon, then scatter over the blackberries. Scatter over the reserved teacup mixture and bake for 1 hr-1 hr 15 mins until golden and cooked through (if you poke a skewer in, it should come out with moist crumbs but no wet mixture). Leave to cool, then remove from the tin and cut into squares. Serve with some extra berries, if you like. Great for teatime or to pop into a lunchbox.

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Comments (126)

Hasan92's picture

A very lovely and attractive cake. I only had a loaf tin so used this to make an oak cake rather than the flapjack-look-a-like the recipe describes. I had to leave it in the oven for an extra 50 minutes due to how deep the tin was, but the cake was still moist inside.

Table_for_Ting's picture

This cake is delicious! I couldn't find black berries so I used blue berries and black current. I've also reduced the sugar by half, and reduced the butter and used some almond meal and the cake tasted so good! My newly revised recipe can be found here

katiabh's picture

I substituted butter with coconut oil and I loved it, though you really have to love the taste of coconut. I also used wholemeal self raising flour. Its on my favourites now. very simple and quick to do.

MamaBella's picture

My family LOVED it!!! Great tasty and easy treat for any day. I've served it with vanilla ice cream <3 yumyumyum

harriettsara's picture

No. Just no. I didn't like this. It didn't work. It was dry and the topping went soft really quickly. Not a fan and I love all the ingredients.

lily47's picture

A lovely easy cake to make, I shall definitely reduce the sugar next time as it was a bit sweet and my blackberries were not very tasty so blueberries or chopped apricots might be better. I am so glad I found this recipe, and it keeps well too.

mary01692's picture

I bake a lot of cakes and count this as one of the most delicious and versatile. Having read all the comments, I opted to make the same modifications to the ingredients as mcmagic and use 40grams oats, 90grams coconut and never more than 250grams of sugar - tweaking the amount of sugar depending on the sweetness/tartness of the fruit being used. Today, I used a couple of chopped up skinned peaches and a scattering of wild blackcurrants. Tomorrow I am making another with chopped up plums for sale. My favourite is the original using cultivated blackberries from the garden and have also used frozen strawberries. Never seems to fail.

fruitcake44's picture

Picked some blackberries whilst out walking the dog and was looking for something a bit different to make with them when I found this recipe. Read some of the reviews first and reduced the sugar and flour and upped the oats..........YUM YUM!
I'm going to add some diced apple with the blackberries nice time

KochinVeronica's picture

Heaveeen for the taste buds! Because I have a bigger baking tin than stated in the recipe, I increased them a bit. (to 1 1/2). Taking other comments into consideration, I too reduced the sugar amount and increased the coconut and oats content. The result was a fluffy, just sweet-enough and above all, calorie-friendly cake (for 16 pieces, cca. 225 kcal/piece). For those interested in the adjusted quantities, here they are:
375 g flour, 75 g oats,150 g coconut, 270 g sugar, 3 eggs and 500 g frozen strawberries.

Adeypayne's picture

Try adding 1 tblsp of coconut flour too. Amazing :)

lindapalmer1's picture

Absolutely delicious, everyone loved this and was eaten very quickly - 5 stars

fpinsent's picture

I don't have a sweet tooth but these are gorgeous. Hubby makes them regularly. They are great with freshly picked blackberries although the topping is sometimes a little soggy. He made them with frozen raspberries tonight and they are amazing!

WillCookForFood's picture

I couldn't find Blackberries so I used frozen Raspberries and that worked well too. Had one straight out of the oven and then another couple 3 days later thought the latter ones were better tasting. I made them at the same time as some fudgy coconut brownies and I preferred them but they were food of the gods and that shouldn't detract from the fact this is a cracking recipe.

stellafrances1's picture

i have made this 4 times in the last 2 months. it is absolutely lovely!! and have made it with blueberries and raspberries, as i'm not keen on blackberries. we have it warm with cream or ice cream or custard and cold with a cup of tea, it really doesn't last very long!!!
so easy and quick to make too

miss_brightside's picture

Straightforward and most importantly very tasty - I used frozen mixed berries rather than simply blackberries and it worked out well. These were very popular at work!

xstrawbrysx's picture

Just remembered to comment on these extremely tasty squares : ) was going along to a friends dinner party & took these for desert, well yummy! we had it with Blackpools best tastiest ice-cream Not**iannis. Will definitely be making these again, very simple 2 make too

sweet tooth's picture

I had a packet of frozen mixed berries and I tried this recipe out yesterday. It was easy and quick to make and it was eaten all even faster! I already passed the recipe to my sister and will definitely make it again.

lisavictoria79's picture

Have made this twice now following the recipe to the letter. Both times I've been really impressed with how it's turned out - really moist in the middle, lovely and crumbly on top. A great way to use all those blackberries after an afternoon spent bramble picking!

rrooke's picture

Made this recipe tonight & it turned out lovely. It's a really straightforward recipe. The combination if blackberries & coconut works really well. I will definitely be making this again & again!


Questions (2)

pockies's picture

This looks lovely. Do you think it would work as an after dinner sweet with cream or ice cream?

mary01692's picture

Yes to both or maybe creme fraiche .

Tips (1)

jeanmelksham's picture

No blackberries so I used some blackcurrants from my freezer left from last year! Was absolutely lovely and I think raspberries would also work well. Very good recipe. Used warm as pud with ice cream/cream when the family visited and left overs were lovely with a cup of coffee or tea up to several days later!