Coconut And Raspberry Bars
Ingredients
Instructions
- Bring raspberries, cranberry juice, 2 1/2 cups sugar and pectin to a boil and cook for 3 mins. Allow to cool then pour into a shallow dish and chill for 2 hours.
- Combine flour, baking powder, butter, eggs, 2/3 cup sugar, 1 tbsp cold water and a pinch of salt and knead until smooth. Wrap in plastic wrap and chill for 30 mins.
- Preheat oven to 325°F. Grease and flour a 15x13 inch rimmed baking tray. On a floured work surface, roll out pastry into a 15x13 inch rectangle and lay in the tray. Bake for 10 mins.
- Meanwhile, combine creme fraiche, coconut and remaining sugar. Remove cake from oven and spread raspberry mixture over top. Cover with coconut cream and bake for another 35-40 mins. Let cool on a wire rack then cut into 24 squares.
Nutrition & Diet Analysis (per serving)
745
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).