Raspberry coconut squares
Ingredients
- For the white layer
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225g/8oz icing sugar, sifted
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100g/3½oz mascarpone
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1 vanilla pod, split lengthways, seeds scraped out
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150g/5oz desiccated coconut
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- For the raspberry layer
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50g/2oz raspberries
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225g/8oz icing sugar, sifted
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50g/2oz mascarpone
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200g/7oz desiccated coconut
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Preparation method
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Grease and line an 18cm/7in square cake tin.
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For the white layer, beat together half of the icing sugar in a bowl with all of the mascarpone and the scraped out vanilla seeds to make a paste.
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Mix in the rest of the icing sugar along with the desiccated coconut. Press the mixture into the cake tin.
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Now for the raspberry layer, beat together the raspberries, half of the icing sugar and the mascarpone.
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Mix in the rest of the icing sugar along with the desiccated coconut. Press carefully on top of the white layer.
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Chill the cake in the fridge overnight. Cut into squares to serve