Raspberry Coconut Squares

When I woke up this morning, I knew I wanted to bake something, the question was: “what should I bake?” So, I asked my kids what they would like to bake with me, and so we all decided to bake something pink. I initially thought we should bake some Beet Juice Sugar Cookies, but once I opened the freezer and saw all of the frozen raspberries, I was inspired to do something different. I have been trying different recipes out for granola bars like these Blueberry Crunch Bars that I made last week, and wanted to make something more cake-like, to enjoy as a dessert (except without a ton of added sugar), so the girls and I came up with this recipe for Raspberry Coconut Squares.

These Raspberry Coconut Squares are light and delicious. They taste just like little coconut cakes with raspberry jam. Light and fluffy, these raspberry coconut squares would be perfect to take as a potluck dessert because they can be cut to size – one batch could make 20 – 30 bite sized squares. Best of all, these bars freeze amazingly well, so you can make them ahead of time, and keep a stash in your freezer for last minute desserts – which is especially great for surprise visits from friends and family – nothing like home-baked treats with afternoon tea or coffee.

Here is my recipe for Raspberry Coconut Squares:

1 Cup Whole Wheat Flour

1 Cup Shredded Coconut

1 tsp Baking Powder

1 Cup Coconut Milk (or Nut Milk)

2 Tbsp  Brown Sugar

2 Cups Frozen Raspberries

2 Tbsp Corn Starch

1 Cup Shredded Coconut

1/4 Cup Whole Wheat Flour

1 tsp Brown Sugar

1/2 tsp Baking Powder

1/2 Cup Coconut Milk

Preheat the oven to 350′

In a large  bowl, mix together the flour, coconut, and baking powder. 

Add the coconut milk and stir together until combined and no large dry lumps remain.

Pour the batter into a parchment lined or silicone 8″ square pan. Even out the batter with a wooden spoon to ensure the bottom of the pan is evenly covered. 

In a large or medium bowl, mix together the raspberries, corn starch and brown sugar. 

Evenly distribute the filling into the pan on top of the coconut batter. 

In a medium bowl (or the same large bowl that you used to prepare the base), mix together the coconut, flour, and baking powder. 

Stir in the coconut milk.

Sprinkle the brown sugar into the batter and stir. 

Using a tablespoon, evenly place the batter on top of the raspberry filling. Use a wooden spoon or your fingers to lightly press the batter over the filling so it is covering most of the raspberries. 

Bake the squares at 350′ for 40 – 45 minutes, until the top is golden brown. 

Remove the pan, and let cool before slicing into squares. 

Enjoy!