Blackberry & coconut squares

Blackberry & coconut squares

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(137 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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andymay
20th Oct, 2009
5.05
Delicious. Had to freeze half of it, was in danger of eating the lot.
lillabs
13th Oct, 2009
5.05
i made this recipe just this morning what an easy recipe to make and everyone devoured the lot top marks from me xoxoxo
amanda696
12th Oct, 2009
Oooh, looking forward to making this.. But are we to use SALTED or UNSALTED butter? Cheers
lilimohiddin
9th Oct, 2009
5.05
Very very nice indeed and super easy to make. Enjoyed by all who ate it. We used a mix of berries from the garden and it worked a treat. As I am coconut mad, I sprinkled more on top prior to baking along with a little bit of mixed spice.
alison100
6th Oct, 2009
5.05
Oh wow! I made this at the weekend, but substituted mulberries for blackberries as I have access to a mulberry tree which is dripping with fruit at the moment. It is fantastic! I also sprinkled a little extra demerara sugar over the top before baking. It is so moist and delicately coconutty, and the bright purple fruits look fantastic against the pale sponge. I made 2 trays of this as I had so many berries. I took one tray round to my sister's to let her have a few pieces, and she wouldn't let me take any home! I planned on freezing one, but after the weekend, the family have devoured the lot and are asking when I'll make it again! Top marks from me! Try it, it's sooo good!

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