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Blackberry Coconut Slices




Source of Recipe


Angel


Recipe Introduction



With a tender cake base, a filling of sweet blackberry jam mixed with tart fresh blackberries and topped with a lucious rich coconut topping, these moreish bars please on many levels. These are the perfect tea time treat!




List of Ingredients






Base:
4 ½ ounces butter
¼ cup sugar
1 egg
1 tsp vanilla
1 ½ cups flour
1 tsp baking powder
¼ cup milk



Filling:
½ cup blackberry jam
1 cup fresh blackberries
Topping:
3 ½ ounces butter
5 TBS sugar
2 eggs
2 ½ cups desiccated coconut
½ cup flour




Recipe







Pre-heat the oven to 180ºC/350ºF. Grease and line an 8 by 12 inch baking pan with parchment paper. Set aside.

Cream the butter and sugar for the base together in a bowl until light and fluffy.
Beat in the egg and vanilla, mixing well. Sift the flour and baking powder into the bowl and stir in along with the milk.
Spread this mixture evenly into the prepared pan. (dust your fingers with some flour in order to spread it evenly if you need to.)
Dot the jam over top as best and as evenly as you can. Sprinkle with the fresh berries.

Cream the butter and sugar together for the topping until light and fluffy.
Add the eggs, one at a time, and beating until well combined.
Stir in the coconut and the flour, mixing in completely. Spread evenly over the blackberries.

Bake for 30 minutes, until golden brown.
Remove from the oven, cover with foil and then return to the oven to cook for another 5 to 10 minutes until completely set in the middle.
When done, remove from the oven and allow to cool in the tin for 10 minutes before cutting into rectangles to serve.