Baked Raspberry & Coconut Bars

This really is an effortless recipe and a real crowd pleaser too! It’s moreish and great for a morning or afternoon bake.


Serves 8

Preparation Time

Cook time

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Cook's NoteChange up the berries with blueberries if you like or even rhubarb or diced apples.
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  • 400g raspberries
  • 1 Tbsp runny honey
  • 200g caster sugar
  • 160g desiccated coconut
  • 4 tsp baking powder
  • 4 free-range eggs
  • 2 cups natural plain thick yoghurt
  • 1 cup vegetable oil
  • 1 tsp vanilla paste
  • 240g flour

For the coconut crust topping:

  • 1 Tbsp caster sugar
  • 1 cup desiccated coconut
  • 1 free-range egg white


Preheat the oven to 150°C. Combine 300g of the raspberries in a bowl with the honey and 80g caster sugar to coat (but not crush) and keep aside. In another large bowl, add the remaining sugar, coconut, baking powder, eggs, yoghurt, oil and vanilla with the flour and stir to combine.

Add a third of the mixture into a well-greased and lined Le Creuset 26cm Heritage Rectangular Dish and randomly spoon half of the raspberry mixture throughout the first layer. Add a third of the batter over the raspberries before adding the remainder of the raspberry mixture and then the final third of batter. Dot around half of the reserved fresh raspberries before baking for 1- 1 ½ hours.

Meanwhile, make the coconut crust by combining the desiccated coconut with the egg whites and caster sugar, spoon over the bake in an even layer with the remaining few raspberries and bake for 10 – 15 minutes until the coconut crust is golden and crisp and an inserted skewer comes out clean. Leave to cool for 15 – 20 minutes before serving. Delicious with coconut yoghurt or vanilla custard.