Raspberry Coconut Squares

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

Vegetarian Kid-Friendly Dessert Coconut Raspberry No-Bake

Estimated Nutrition

Calories

265.8

kcal / serving

4252 kcal total

Carbs

30.7g

per serving

491.2 g total

Fat

16.2g

per serving

258.4 g total

Protein

1.9g

per serving

30.5 g total

Cook Time

minutes

Serves

squares

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

225

Icing Sugar

Sifted, for the white layer

225

Icing Sugar

Sifted, for the raspberry layer

Dairy

100

Mascarpone

For the white layer

Mascarpone

For the raspberry layer

Fruits

Raspberries

NutsSeeds

pod

Vanilla

Seeds scraped out

150

Desiccated Coconut

For the white layer

200

Desiccated Coconut

For the raspberry layer

Method

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.