
Raspberry & Coconut Bakewell
Have a raspberry inspired dessert with this simple pastry recipe. By using coconut and fresh raspberries, this dessert is brimming with flavour & sweetness.
Quick Stats
Easy
Makes 10 pudding bars, or 15 squares for afternoon tea
45 minutes bake time
Raspberry & Coconut Bakewell
Have a raspberry inspired dessert with this simple pastry recipe. By using coconut and fresh raspberries, this dessert is brimming with flavour & sweetness.
Ingredients
- 1 x 375g pack Jus-Rol Sweet Shortcrust Pastry
- A little flour for rolling
- 6 tbsp seedless, thick raspberry jam
- 125g raspberries
- 3 tbsp desiccated coconut
FOR THE SPONGE
- 200g golden caster sugar
- 75g desiccated coconut, plus 3 tbsp for sprinkling
- 200g soft butter, plus a knob extra for the tin
- 125g self-raising flour
- 1 tsp baking powder
- 3 large eggs, beaten
Equipment required
- Baking Tin
- Baking parchment
- Rolling Pin
- Food processor
Techniques Used
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How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
Method
- Preheat the oven to 200°C (180°C fan oven) Gas Mark 6. Lightly grease a 20 x 30cm traybake tin, then line the base with baking parchment. Roll out the pastry on a floured surface until big enough to line the base of the tin. Prick the base with a fork and chill for 30 minutes.
- Bake the pastry for 10 minutes until pale but sandy, then lift out and turn the oven down to 180°C (160°C fan oven) Gas Mark 4. Roughly spread the jam over the base.
- For the sponge, whizz together the sugar and coconut in a food processor until the coconut is ground like the sugar. Add the rest of the ingredients to the food processor and whizz until smooth. Spoon into the tin and smooth the top. Scatter over the raspberries, followed by the last 3 tbsp of coconut and bake for 35-45 minutes until golden and firm.
- Cool completely in the tin, then slice into bars or squares to serve. For pudding it’s lovely with hot custard, for afternoon tea, try drizzling with a little white icing like a traditional Bakewell tart.