- Prep time 20 minutes
- Total time 1 hour
- Portion size 24 servings
Ingredients
Method
Preheat oven to 350°F. Line 13- x 9-inch cake pan with parchment paper, leaving overhang on two opposite sides; set aside.
In bowl, whisk together flour, 2 cups of the coconut and the salt. In large bowl, using electric mixer on medium speed, beat margarine with sugar until creamy. Beat in flour mixture until smooth. Press two-thirds of the mixture into bottom of prepared pan. Spread raspberry jam over top; sprinkle with remaining batter and remaining coconut. Bake until golden and jam is bubbling, about 40 minutes. Let cool completely on wire rack. Cut into squares.
Make-ahead:
Can be stored in airtight container and refrigerated for up to 5 days or frozen for up to 1 month.
Nutritional facts Per serving: about
- Calories 230
- Total fat 13 g
- Saturated fat 6 g
- Cholesterol 0 mg
- Sodium 95 g
- Total carbohydrate 27 g
- Fibre 2 g
- Sugars 16 g
- Protein 1 g
