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)

iluv2c00k's picture

I made these today, followed the recipe to the word apart from i used blueberries as they are my fav and they are truly wonderful. Infact i made them as i had a friend over for lunch and i love having guinea pigs try my cooking and she said they would be lovely for a dinner party served with doubly cream, now thats a thought mmmmmmmmmm

alicemduff's picture

These were amazing! I couldnt find any coconut in the supermarket so i used flaked almonds, and i couldnt find any blackberries so i used strawberries!! Still delicious! I definately used all the sugar though and don't regret it!!

cobhrai's picture

I used less sugar 200g and did soak the cocanut in some milk before hand as suggested and also used frozen raspberries - delicious

andrealphus's picture

We made these last year from brambles that we scrumped and they were delicious, albeit a bit of a guilty treat due to the amount of butter, and the cholestrol from the coconut too! Well worth the guilt though!

kimkap's picture

I don't have a sweet tooth but my husband definitely does and he loved this cake.

I wasn't sure when making it how it would turn out the cake mix seemed to go really soggy when adding the egg - it came out perfectly. Will be making this one again.

superblue's picture

Made this today and did as suggested-only used 200g of light muscavado sugar.Came out lovely-really pleased.Used a swiss roll tin as I thought the square suggested size tin was too small.Didn't fill to end and it spread out itself really well.Delicious!

samkirk's picture

Followed the recipe to the letter, absolutely delicious!

k1rsty's picture

Very good recipe, I used blueberries, very yummy. My eldest son hates coconut however he ate and ate this with no complaints

leandas2007's picture

Made this after going Blackberry picking with the children. I only changed it a tad by upping the coconut to 100g, we all loved it, next time going to do it as a pudding with custard or cream :o)

stargazers's picture

Very tasty, surprisingly moist, I stuck to the recipe and used giant blackberries but this would be equally good with any berries. Easy to cut into squares for lunchboxes and I have also frozen some to try with custard.

lospicos's picture

I'm reading all the tips - before I bake these - they look fabulous. But when you say soak the coconut - what do you soak it in - if it's just water - how much? and then does it absorb it or do you need to drain off? thanks

milliemills's picture

these were absolutely delicious - used frozen summer fruits (loganberries, blackberries, raspberries and redcurrents etc) and worked perfectly! will be making them more often now as blackberries are coming out soon and have a huge bag of coconut!!

veggie92's picture

This is so yummmy.Lovely and moist, would work well as a dessert with custard also. I halved the amount of sugar and doubled the oats in an attempt to make it a bit healthier. I didn't have any coconut the first time I made this so used almond powder instead which tasted great. Used frozen berries for the filling which seems to add more moisture.

elibank's picture

I used a tin of sliced peaches instead of blackberries - yum yum yum!

granny-cat's picture

I also cut down on the sugar, its best eaten on the day as the topping stays crunchy, but still delicious eaten the following day. I also added strawberries.

denneyb's picture

simple to make and delicious!

sarahgough's picture

I just made this - delicious! I substituted rasberry jam blobs for the blackberrys and it worked a treat! I found the cooking time way too long. I baked this at 150C in my fan assisted electric oven for 45 minutes and it came out just right.

hurra03's picture

Really, really nice. Not too cocnut-y, but a nice amount offruit (blueberries). Will definately make it again.

diddydave's picture

"Easy to make and looooovely to eat.
I made it for my granddaughter and by the time the family had sampled! them I managed to rescue one piece for myself. Will most deinately be making again. Perhaps with different berries."


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