Strawberry And Rhubarb Coconut Squares - cooking recipe

Ingredients

2 cups desiccated coconut + 2 tbsp
2 3/4 cup granulated sugar
1 lb creme fraiche (or sour cream)
2 cups butter
1 tsp vanilla extract
3/4 tsp salt
8 None eggs
3 1/2 cups all-purpose flour
5 tsp baking powder
1/2 cup strawberry jam
1 lb strawberries, hulled and quartered
1 lb rhubarb, cut into small pieces

Preparation

Preheat the oven to 325\u00b0F. Grease and line a 13 x 15 inch baking pan. Mix the desiccated coconut with 3/4 cup sugar and the creme fraiche (or sour cream, if using). Set aside.
Cream the remaining sugar with the butter, vanilla extract and salt until light and creamy. Add the eggs, 1 at a time, then fold in the flour and baking powder. Transfer the batter to the prepared pan and smooth the top. Mix the jam until loose then toss with the fruit. Distribute evenly on top of the cake batter then add spoonfuls of the coconut mixture on top. Bake for 1 hour on the lowest shelf. Remove from the oven and allow to cool on a wire rack then cut into pieces and serve.