Michelle Darmody: How to make a raspberry and coconut traybake to feed a family

Making these in a tray instead of small individual portions simplifies the making process

This recipe creates a soft and chewy slice packed with flavour.

While the inside is soft, the top is crisp and golden, studded with ruby red raspberries.

The coconut adds a beautiful, crisp, fresh flavour to these slices. This in fact is a variation on a coconut macaroon. (I am a huge coconut macaroons fan, in all their forms.)

History tells us that macaroons most likely originated in Venice, Italy, and spread to the royal courts of France when the King was marrying Queen Catherine de Medici.

They were originally made with ground almonds, but coconut was added to help preserve them for long journeys.

They must have seemed extremely exotic at the time, as coconut would have been a rare delicacy.

The whisked egg whites provide structure and help the slices to hold their shape. Eggs are also the only raising agent in the recipe, so the air you whisk in adds a little height and volume.

Making these in a tray instead of small individual portions simplifies the making process.

You can cut the slices into whatever size suits you and your family.They are easy to transport and are handy for family gatherings, after lunch snacks or weekend treats.

Baker's tips

When lining your tray, cut a paper rectangle an inch bigger than your baking tray. Cut into each corner at a 45-degree angle and gently press the sheet into the tray. The sides should fold up into place thanks to the corner cuts. If they do not, use your scissors to make another small incision so the sheet sits into your dish neatly.

Your mixture should be nice and sticky. If you find the traybake is a bit dry, you can use egg whites from larger eggs the next time. You can also look at the date on your desiccated coconut. A bag can be wallowing in the back of a cupboard, drying out over time. Fresh desiccated coconut is full of lovely oils that add flavour and moisture. If your coconut has dried out, it may make the bake dry and will also affect the richness of the coconut flavour.

You can make this recipe with half desiccated coconut and half shredded coconut if you wish. It will give you more bite and texture.

The salt may seem unnecessary but it enhances the overall flavour of all the other ingredients.

When cutting your slices, first allow the traybake to cool completely in the tin. Pull the parchment at the sides to loosen it, then gently lift your bake onto a large chopping board. Dip a long shape knife into warm water and cut directly through the bake.

These slices will keep in an airtight container, in a cool place, for about three days. Wait to add the fresh raspberries on top when you are serving them.

Raspberry & Coconut Traybake

recipe by:Michelle Darmody

The coconut adds a beautiful, crisp, fresh flavour to these slices

Servings

9

Preparation Time

 15 mins

Cooking Time

 15 mins

Total Time

 30 mins

Course

 Baking

Ingredients

• 100g raspberry jam

• 150g fresh raspberries

• 4 egg whites, beaten until stiff peaks

• 240g caster sugar

• pinch of fine sea salt

• 1 tsp vanilla

• 300g desiccated coconut

• 25g plain flour, sieved

Method

1. Preheat your oven to 180˚C/gas 4.

2. Line an 8x12 inch tray.

3. Mash half of the raspberries with the jam andset aside.

4. Mix the beaten egg whites, sugar, sea salt,and vanilla.

5. Add in the coconut and flour and stir well.

6. Scoop half of the mixture into your prepared tray.

7. Drizzle the raspberry jam mixture on top. The mixture will be too sticky to spread the jam so it is nice to try and get it drizzle evenly so there will be some in each slice.

8. Scoop the rest of the mixture on top and spread it with a spatula. This step might be a bit messy but don’t worry as the raspberries will mix with themixture.

9. Bake for 25 minutes. It will be golden on top.

10. Allow to cool in the tin and cut into whatever size squares you wish.

11. Serve with the rest of the raspberries on top.

Three delicious variations

Pineapple coconut squares

To make this version, add 70g of dried pineapple in place of the raspberries. The coconut and pineapple combined give a tropical feel to the dessert. You can serve the slices with some diced fresh pineapple on the side.

Chocolate almond squares

Replace the vanilla with a teaspoon of almond essence. Replace the raspberries and jam with 50g of finely chopped almonds and 150g of chocolate chips. Add to the mixture when
you are stirring in the flour. You can also drizzle 100g of melted dark chocolate on top once the bake has cooled slightly.

Cherry coconut squares

In place of the jam and raspberries, stir 100g of glacé cherries into the mixture. This variation also works well with 100g of melted dark chocolate drizzled on top. Again, allow the bake to cool slightly before drizzling the chocolate. You can also add two teaspoons of cherry liqueur to the chocolate if you like an added burst of cherry flavour.