Raspberries And Cream Coconut Squares - cooking recipe

Ingredients

8 tbsp (1 stick) butter, at room temperature
3/4 cup granulated sugar
1/3 cup flaked coconut
1 1/2 cups flour
None None FOR THE TOPPING
2 1/2 cups frozen raspberries
4 None eggs, at room temperature
1/2 cup granulated sugar
1/3 cup self-rising flour
2/3 cup flaked coconut
1 1/4 cups heavy cream
1 1/2 cups powdered sugar, sifted

Preparation

Preheat the oven to 350\u00b0F. Grease and line a 12 x 8-inch baking pan with parchment paper, extending paper at long sides for handles.
For the crust, beat butter and granulated sugar in a large bowl with electric mixer until light and creamy. Stir in coconut and sifted flour. Using hands, bring mixture together in bowl to form a soft dough. Press pastry over bottom of prepared pan. Bake for 15 mins or until lightly browned. Cool.
Reserve 2 tbsp raspberries for icing. Scatter remaining raspberries over crust. Whisk eggs and granulated sugar in medium bowl. Whisk in self-rising flour, coconut and cream. Pour mixture over raspberries. Bake for 35-40 mins or until golden brown. Remove from oven. Cool completely in pan on a wire rack.
For the icing, push reserved raspberries through a fine sieve into a medium bowl to get 2 tsp juice. Stir in powdered sugar and 2-3 tsp water to form a thick paste. Heat icing in a small heatproof bowl over simmering water or microwave on high (100%) for 20 seconds or until icing is at pouring consistency.
Drizzle icing over top. Let stand until set. Cut into squares.