Blackberry & coconut squares

Blackberry & coconut squares

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(113 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
  • 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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mcmagic
7th Feb, 2013
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
29th Jan, 2013
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
25th Jan, 2013
5.05
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
22nd Jan, 2013
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
stephaniepebrocq
28th Oct, 2012
5.05
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
aw2011s
18th Oct, 2012
5.05
I cut down the sugar slightly as my other half is diabetic and just increased the porridge oats and it worked a treat.
rachelcek
16th Oct, 2012
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
10th Oct, 2012
Delicious - I didn't have any coconut so I added chopped almonds. Success!!
kimberlykitten
9th Oct, 2012
5.05
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
4th Oct, 2012
5.05
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.

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