Blackberry & coconut squares

Blackberry & coconut squares

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(137 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
    Two piles of oats



    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 is a dairy product made from separating whole milk or cream into fat and…

  • 75g desiccated coconut
  • 2 medium eggs, 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, questions and tips

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28th Apr, 2016
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
21st Sep, 2015
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.
9th Feb, 2015
My family LOVED it!!! Great tasty and easy treat for any day. I've served it with vanilla ice cream
11th Oct, 2014
No. Just no. I didn't like this. It didn't work. It was dry and the topping went soft really quickly. Not a fan and I love all the ingredients.
5th Sep, 2014
A lovely easy cake to make, I shall definitely reduce the sugar next time as it was a bit sweet and my blackberries were not very tasty so blueberries or chopped apricots might be better. I am so glad I found this recipe, and it keeps well too.
3rd Sep, 2014
I bake a lot of cakes and count this as one of the most delicious and versatile. Having read all the comments, I opted to make the same modifications to the ingredients as mcmagic and use 40grams oats, 90grams coconut and never more than 250grams of sugar - tweaking the amount of sugar depending on the sweetness/tartness of the fruit being used. Today, I used a couple of chopped up skinned peaches and a scattering of wild blackcurrants. Tomorrow I am making another with chopped up plums for sale. My favourite is the original using cultivated blackberries from the garden and have also used frozen strawberries. Never seems to fail.
25th Aug, 2014
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
26th May, 2014
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.
23rd May, 2014
Try adding 1 tblsp of coconut flour too. Amazing :)
24th Apr, 2014
Absolutely delicious, everyone loved this and was eaten very quickly - 5 stars


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