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

  • 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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6th Apr, 2014
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!
24th Mar, 2014
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.
18th Mar, 2014
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
7th Dec, 2013
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
30th Nov, 2013
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
18th Nov, 2013
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.
10th Oct, 2013
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!
15th Sep, 2013
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!
sllyst's picture
14th Sep, 2013
8th Sep, 2013
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?).


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