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Recipe

RASPBERRY COCONUT SQUARES

Serves:12

Ingredients

  • 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

Preparation

  • 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.
Print Recipe
on The World Cuisine
 
 

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