Blackberry & coconut squares

Blackberry & coconut squares

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(126 ratings)

Prep: 15 mins Cook: 1 hr, 15 mins

Easy

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

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal347
  • fat19g
  • saturates12g
  • carbs43g
  • sugars26g
  • fibre3g
  • protein4g
  • salt0.5g
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Ingredients

  • 250g self-raising flour
  • 25g oats
    Two piles of oats

    Oats

    ohtz

    Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…

  • 280g soft brown sugar
  • 200g cold butter, cut into pieces
    Butter

    Butter

    butt-err

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

  • 75g desiccated coconut
  • 2 medium eggs, beaten
    Eggs

    Egg

    egg

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

  • 350g frozen or fresh blackberry
    Blackberries

    Blackberry

    blak-bear-ee

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

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.

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Comments, questions and tips

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Cinny
15th Aug, 2018
5.05
We were given a load of hedgerow blackberries so I decided to give this recipe a try. Delicious! Adapted quantities as in previous comments: the berries were sweet so put in less sugar, 200g. Could probably have used even less than that. 50g of oats and 80g of coconut - I think I could have added a bit more than that as well. Next time I'm going to try with blueberries...I don't think the bake is going to last long!
Emycakes
1st Aug, 2018
4.05
Made these with hedgerow blackberries, also used some frozen raspberries, overcooked it a bit as didn't put the timer on properly but hubbie said it was one of the best bakes ever and it was all gone within 2 days. Will make again with the timer on!
katiepeapod
6th May, 2018
5.05
Delicious recipe! I have made it twice now - once as the recipe says, and once ‘veganised’. Mine took about 50 minutes to bake in a 31x17 cm tin (same size as stated in recipe). I used mixed frozen berries rather than just blackberries. I used a food processor at the beginning instead of rubbing it in with my fingers purely to save time (and not get greasy fingers).
linda_jane
30th Mar, 2018
5.05
simple recipe and wonderful use for brambles picked on a summer weekend stroll, delicious ..........felt content
messimum
31st Oct, 2017
5.05
Yum yum, lovely autumnal pudding!
ElisaT
15th Aug, 2017
5.05
So yummy! The reason you can adapt the ingredients without fear is that there's no liquid in the mix. As long as it will stay together, it will be fine (I have made it twice, and found the coconut a bit much the first time, so next time I used more oats and less coconut). A word of warning, if you cook this in a slice tray, it will be cooked in 40 minutes and quickly start to burn on the top! So check it after 35.
Hasan92
7th Jul, 2016
5.05
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
28th Apr, 2016
5.05
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 https://tableforting.com/2016/04/28/the-berry-crumble-cake/
katiabh
21st Sep, 2015
5.05
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
9th Feb, 2015
5.05
My family LOVED it!!! Great tasty and easy treat for any day. I've served it with vanilla ice cream

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pockies
4th Sep, 2013
This looks lovely. Do you think it would work as an after dinner sweet with cream or ice cream?
mary01692
3rd Sep, 2014
5.05
Yes to both or maybe creme fraiche .
katiepeapod
6th May, 2018
5.05
Easily made vegan - I substituted the butter for a mixture of Trex and dairy free spread (I’m sure just spread would have been fine but I didn’t have enough), and swapped the eggs for 130ml of plant milk and 1 tsp of baking powder. Put the baking powder in with the flour then stirred the milk in as the final ingredient. Delicious.
jeanmelksham
6th Jun, 2015
5.05
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!