Coconut And Raspberry Squares - cooking recipe

Ingredients

8 tbsp (1 stick) butter, at room temperature
3/4 cup sugar
3 None eggs, at room temperature
1 tsp vanilla extract
1 1/4 cups flour
1 tsp baking powder
1/4 cup milk
1 cup raspberry jam
1 cup raspberries
2 cups flaked coconut

Preparation

Preheat the oven to 350\u00b0F. Grease and line a 12 x 8-inch baking pan with parchment paper, extending the paper at the long sides for handles.
Beat the butter and half the sugar in a large bowl with an electric mixer until light and creamy. Add one of the eggs and the vanilla extract and beat until combined.
Sift the flour and baking powder into the mixture and stir. Add the milk and stir until combined. Spoon evenly into the prepared pan. Spread with jam, then sprinkle with raspberries.
Combine the remaining sugar, the remaining eggs and the coconut in a bowl. Sprinkle the mixture evenly over the raspberries.
Bake for 25 mins or until golden. Cool in the pan on a wire rack. Lift out of pan onto a cutting board. Cut into 20 squares.