Coconut Raspberry Squares (Print Version)
# Ingredients:
→ Bottom
01 -
115g softened unsalted butter
02 -
110g fine sugar
03 -
3 big egg yolks, softened to room temp
04 -
1/2 tsp pure vanilla or bean paste
05 -
1/2 tsp sea salt
06 -
1 tsp rising powder
07 -
220g plain flour
→ Middle
08 -
160g red berry preserve
→ Fluffy Coconut Topping
09 -
5 big egg whites (about 190g)
10 -
280g fine sugar
11 -
1/4 tsp vanilla bean goo (skip if you want)
12 -
165g flaked coconut
# Instructions:
01 -
Warm up your oven to 180°C. Butter your 23cm square tin and put paper inside with some hanging over the edges. You can hold the paper with clips if you want.
02 -
Grab a bowl and beat the butter and sugar till they're fluffy with your mixer on fast. Toss in egg yolks and vanilla, then mix again. Add salt, rising powder, and flour, mixing gently until just combined. Finish mixing by hand so you don't overdo it.
03 -
Dump the mix into your pan, breaking it up evenly with your fingers. Then press it down flat using your hands or a cup bottom.
04 -
Put the berry preserve all over the base in a smooth layer. Set it aside while you work on the top bit.
05 -
Put your egg whites and sugar in a bowl over some steaming water. Don't let the bowl touch the water. Stir a lot until you can't feel sugar bits when you rub it and it hits at least 70°C.
06 -
Take the bowl off the heat and beat it until it's shiny white and almost makes stiff peaks (about 3-5 minutes). Mix in the vanilla if you're using it.
07 -
Fold your coconut flakes into the fluffy mix until it's all blended together.
08 -
Spread the coconut fluff all over the jam layer. Make sure it's even with no pointy bits that might burn.
09 -
Stick it in the oven for 30-35 minutes until the top turns golden. The top will puff up while cooking but drop down after. Let it cool on a wire rack completely.
10 -
When it's totally cool, lift it out using the paper edges. Cut it into blocks with a hot knife that you've dried off. Wipe the knife between cuts for tidy squares.
# Notes:
01 -
Keep in a sealed box at room temp for up to three days.