Coconut And Raspberry Bars

1. 1

   Bring raspberries, cranberry juice, 2 1/2 cups sugar and pectin to a boil and cook for 3 mins. Allow to cool then pour into a shallow dish and chill for 2 hours.

2. 2

   Combine flour, baking powder, butter, eggs, 2/3 cup sugar, 1 tbsp cold water and a pinch of salt and knead until smooth. Wrap in plastic wrap and chill for 30 mins.

3. 3

   Preheat oven to 325u00b0F. Grease and flour a 15x13 inch rimmed baking tray. On a floured work surface, roll out pastry into a 15x13 inch rectangle and lay in the tray. Bake for 10 mins.

4. 4

   Meanwhile, combine creme fraiche, coconut and remaining sugar. Remove cake from oven and spread raspberry mixture over top. Cover with coconut cream and bake for another 35-40 mins. Let cool on a wire rack then cut into 24 squares.

No additional tips available.