Blackberry & coconut squares

Blackberry & coconut squares

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (126)

angellibrarian's picture

This is a fab recipe that I will definitely use again in the future. I didn't have any coconut, so instead I used flaked almonds (I bashed the bag about to make the pieces smaller). The texture is lovely with the crunchiness on top, and it's a lovely cake to make for people who don't have excessively sweet toothes (teeth?).

carlmarsh's picture

This is a very unusual recipe, I kept thinking I was doing it wrong as it's so dry when it goes in the oven but it turned out a treat. My family loved it. I shall be baking it again.
Lisa Marsh

rraqroo's picture

Very nice recipe,easy and all the family loved it! Gave me lots of ideas to vary it. I used less butter,sugar and wholemeal flour

Suemarsh079's picture

I loved this recipe it was very easy to make. It was lovely to eat the first time I made it.It was eaten all up on the same day.I have given this recipe to three people as they liked it so much.

I have made it with blackberries but I liked it with peaches better. I reduced the sugar and added more oats.I can see me making this again and again.

casper92's picture

Have made this several times, and the last couple of times we have used jam instead of the blackberries, just as nice if not better. One of the best cakes ever! :)

oniongirl's picture

This is so good. Only the second thing I have ever baked and it was just delicious. I used raspberries instead of blackberries, it was quite difficult to tell when it was done as the topping was so moist but hardened once cooled. Definitely make again, although the top went soggy the next day. Any excuse to eat it all in one day!

brummers11's picture

This was delish! Second time making it and it is currently in the oven. First tim eround I did exactly as the recipe said. Took it to a buffet and it was all gone! This time, I substituted balckberries for frozen mixed berries (blackberries, raspberries, strawberries, blackcurrants, blueberries and cherries!). Reduced flour content to 200, and upped the oat content to 75g. Went crazy on the coconut because I love it. Sprinkled a layer of coconut on top of brries before the crumble topping. And on top of that I made a pattern with the oats, coconut and some cinnamon. Smells delcious - lets hope it all works out!

oniongirl's picture

Can someone help - does the recipe call for salted or unsalted butter? How deep a tray should I be looking for? Thanks!

anook_puke's picture

Easy, tasty and great for the office. Even when I have to use frozen fruit in the winter, the tartness of the summer fruits (I like to use more than just blackberries) perfectly compliments the oats and coconut

mcmagic's picture

I'm just about to put my 6th or 7th go at this in the oven. I also found the original recipe a little sweet so have experimented. I use 260g of soft light brown sugar and 40g of oats. I tweak the coconut to taste (90g today); and often mix white & wholemeal flour. We've made it with fresh & frozen cherries; mixed berries & raspberries but have found frozen blackerries work best. A great recipe and a firm favourite at our house. Blackberries are always in the freezer for this very purpose.

anouska3's picture

I made this the other day and it went down an absolute treat everyone adored it. I used light muscavado sugar instead of soft brown sugar and it was lovely. Really easy and I can't wait to make it again!

kerryannb's picture

This is so easy to make and tastes lovely! I've tried the recipe with blueberries and raspberries too and work just as well.

harjchohan's picture

Absolutly delicious. Baked it so many times. I used 200g ordinary white sugar or caster sugar, added abit of milk to the mixture and I use any berries and even cherries (100g). It was baked in 45 mins.

stephaniepebrocq's picture

Such a lovely cake! I baked this to use some desiccated coconut I needed to use.
I read the comments and used 180 gr of sugar, 100gr of coconut, 50gr of oats, and raspberries/blueberries.
1h in the oven and it was perfectly moist!
Will definitely make again!

aw2011s's picture

I cut down the sugar slightly as my other half is diabetic and just increased the porridge oats and it worked a treat.

rachelcek's picture

This was ideal for baking with my 4 and 5 year old daughters. I'll now translate the recipe into cup quantities so the children can do even more of it by themselves.

bjtday's picture

Delicious - I didn't have any coconut so I added chopped almonds. Success!!

kimberlykitten's picture

This was so easy to make and tastes amazing! As the supermarket didn't have enough blackberries in I used 150g blackberries, 150g raspberries and 150g redcurrants and it makes a great autumn treat. Fresh out the oven I think it could do with a dollop of cream. Oh and I was very naughty and sprinkled extra sugar on top!

coruscating17's picture

Made this recipe yesterday with a load of blackberries I recently picked and it was delicious! Used margarine instead of butter which made the mixture quite wet but consequently produced a lovely moist bake. Mine turned out like a sponge cake. Not sure if it was supposed to but I'd definitely make it again with whichever berries I have to hand.


Questions (2)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…