Blackberry & coconut squares

Blackberry & coconut squares

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(99 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr, 15 mins

Skill level

Easy

Servings

Cuts into 12 squares

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
347
protein
4g
carbs
43g
fat
19g
saturates
12g
fibre
3g
sugar
26g
salt
0.5g

Ingredients

  • 250g self-raising flour
  • 25g oats
  • 280g soft brown sugar
  • 200g cold butter, cut into pieces
  • 75g desiccated coconut
  • 2 medium eggs, beaten
  • 350g frozen or fresh blackberries

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Method

  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.

Recipe from Good Food magazine, November 2009

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Comments

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fruitcake44's picture
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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
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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
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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
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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!

angellibrarian's picture
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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
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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.

happylamb's picture
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Tasty!!!!

casper92's picture
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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
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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!

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