Waitrose and Partners
Coconut and berry cake bars

Coconut and berry cake bars

4 out of 5 stars(1) Rate this recipe
  • Makes16
  • CourseCake
  • Prepare20 mins
  • Cook1 hr 15 mins
  • Total time1 hr 35 mins
  • Pluscooling

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Ingredients

FOR THE BISCUIT BASE & JAM LAYER

  • 100g unsalted butter, chilled, plus extra for greasing
  • 175g plain flour, plus extra for dusting
  • ¼ x 1 tsp fine salt
  • 2 tbsp desiccated coconut
  • 2 tbsp golden caster sugar
  • 1 egg yolk (reserve the white for the cake)
  • ½ x 1 tsp vanilla extract
  • 3 tbsp raspberry jam

FOR THE CAKE

  • 175g unsalted butter
  • 150g natural yogurt
  • 3 eggs, plus the reserved white from the base
  • 150g plain flour
  • ¼ x 1 tsp fine salt
  • 2 tsp baking powder
  • 175g golden caster sugar
  • 100g desiccated coconut
  • 175g mixed raspberries and blueberries

Method

  1. Lightly grease a 23cm square cake tin and line with baking parchment. For the base, put the flour, butter and salt into a food processor and pulse to fine crumbs, then pulse in the coconut and sugar. Beat the egg yolk with the vanilla and 1 tbsp cold water, then add to the machine with the motor running, to make a soft dough. Roughly press into the prepared tin with your hands, dust with a little flour and press with the back of a spoon to push into the corners and flatten. Prick with a fork, then chill for 10 minutes. Meanwhile, preheat the oven to 200ºC, gas mark 6.

  2. Bake the biscuit base for 15 minutes, or until pale golden. Cool for a couple of minutes, then spread with the jam. Lower the oven temperature to 180ºC, gas mark 4.

  3. For the cake, melt the butter in a pan, then take off the heat and use a fork to beat in the yogurt, then the eggs and reserved egg white. Sift the flour, salt and baking powder into a large bowl; stir in the sugar and coconut.

  4. Pour the wet cake ingredients into the dry, and mix well with a spatula. Pour over the jammy base, level the top, then scatter with the berries. Bake for 45-50 minutes, until golden and risen all over; a skewer inserted into the middle should come out clean. Cool in the tin, then cut into bars.

Nutritional

Typical values per item when made using specific products in recipe

Energy

1,491kJ/ 357kcals

Fat

22g

Saturated Fat

14.4g

Carbohydrates

34.9g

Sugars

18.8g

Fibre

2.1g

Protein

4.9g

Salt

0.4g

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Overall rating (4/5)

4 out of 5 stars1 rating