Raspberry coconut squares

  • Time
  • Yield Makes 36 squares


    1 1/4 cups flour
    1/4 cup sugar
    1/2 cup butter
    1 cup raspberry jam
    2 eggs
    1 cup sugar
    1 tablespoon soft butter
    1 teaspoon vanilla
    2 cups shredded coconut


    Preheat oven to 350 degrees.
    Combine flour and 1/4 cup sugar. Cut in butter finely. Press into bottom of lightly greased 9-inch square cake pan.
    Spread jam over base. Beat eggs; beat in 1 cup sugar, soft butter and vanilla. Stir in coconut.
    Spread over jam layer.
    Bake for 30 minutes or until faintly browned.
    Cool and cut into small squares.
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