Raspberry Coconut Squares

An easy no-bake coconut sweetmeat made with layered vanilla and raspberry mixtures, chilled overnight and cut into squares.

Cook Time

0 mins

Produces

16 squares

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

225
g

Icing Sugar

Sifted, for the white layer

225
g

Icing Sugar

Sifted, for the raspberry layer

Dairy

100
g

Mascarpone

For the white layer

50
g

Mascarpone

For the raspberry layer

Fruits

50
g

Raspberries

NutsSeeds

1
pod

Vanilla

Seeds scraped out

150
g

Desiccated Coconut

For the white layer

200
g

Desiccated Coconut

For the raspberry layer

Steps

Grease and line an 18cm square cake tin.
Beat half the icing sugar with 100g mascarpone and vanilla seeds to make a paste.
Mix in the remaining icing sugar and 150g desiccated coconut.
Press the white mixture firmly into the prepared cake tin.
Beat raspberries with half of the second portion of icing sugar and 50g mascarpone.
Mix in the remaining icing sugar and 200g desiccated coconut.
Press the raspberry mixture carefully on top of the white layer.
Chill the cake in the fridge overnight.
Cut the chilled set mixture into squares to serve.