Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease and flour an 8x8 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal. This will ensure your Raspberry Coconut Squares don't stick.
- In a medium bowl, whisk together the all-purpose flour, unsweetened shredded coconut, granulated sugar, baking powder, and salt. Ensure these dry ingredients are well combined for an even texture in your Raspberry Coconut Squares.1 cup all-purpose flour, 1/2 cup unsweetened shredded coconut, 1/4 cup granulated sugar, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy. This step is crucial for creating a tender base for your Raspberry Coconut Squares.1/2 cup unsalted butter, softened, 1/4 cup granulated sugar
- Beat in the large egg and vanilla extract until thoroughly combined. The mixture for your Raspberry Coconut Squares should be smooth and well-emulsified.1 large egg, 1 teaspoon vanilla extract
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few streaks of flour are okay at this stage. This will form the delicious base of your Raspberry Coconut Squares.1 cup all-purpose flour, 1/2 cup unsweetened shredded coconut, 1/4 cup granulated sugar, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup unsalted butter, softened, 1 large egg, 1 teaspoon vanilla extract
- Gently fold in the fresh or frozen raspberries into the batter. If using fresh raspberries, be gentle to avoid crushing them too much. For frozen raspberries, they will help create a slightly more jammy texture in your Raspberry Coconut Squares.1 cup fresh or frozen raspberries
- Spoon the batter evenly into the prepared baking pan and spread it out with a spatula to create an even layer. Don't worry if it's not perfectly smooth; the rustic charm is part of the appeal for these Raspberry Coconut Squares.
- Bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs attached (but not wet batter). The baking time for your Raspberry Coconut Squares may vary slightly depending on your oven.
- Let the Raspberry Coconut Squares cool in the pan on a wire rack for at least 15-20 minutes before attempting to cut them. This allows them to set properly.
- Once slightly cooled, lift the entire slab out of the pan using the parchment paper overhang. Cut into squares or bars. Dust with powdered sugar, if desired, before serving your delicious Raspberry Coconut Squares.1/4 cup powdered sugar, for dusting
Notes
Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week. Freeze for up to 2-3 months.
