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Raspberry Coconut Squares

Brenda Janschek
Prep Time 15 mins
Total Time 50 mins


  • 250 grams butter softened
  • ½ cup rapadura sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¼ cup milk of your choice
  • 1 ½ cups white spelt flour
  • 1 ½ cups wholemeal spelt flour
  • 1 cup desiccated coconut
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • ½ cup raspberry jam I use St Dalfours
  • 1 – 2 cups frozen raspberries
  • ¼ cup shredded coconut


  • Preheat the oven to 180°C and line a square pan 20cm x 20cm pan with parchment paper.
  • In a large bowl, cream butter and sugar on high until pale and creamy (around 2 - 3 minutes).
  • Beat in egg, one at a time.
  • Add vanilla and milk and stir.
  • Combine white flour, wholemeal flour, desiccated coconut, baking powder and sea salt in a seperate bowl, add to the creamed mixture and fold in well.
  • Place half the batter into the prepared tin and flatten using a wet butter knife.
  • Spread the jam evenly over the base, then using wet butter knife carefully spread the remaining batter over the jam layer.
  • Press the raspberries into the top of the batter and sprinkle generously with shredded coconut.
  • Bake in preheated oven for 30-40 minutes, or until golden brown. Cool completely before
  • cutting into squares. Store in airtight container for 4 days.