Raspberry and Lime Coconut Squares Recipe

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20 min


25 min

Nutrition per portion

Calories 276 kCal 14%
Fat 14.5g 21%
  -  Saturates 10g 50%


  • for the base
  • 100g (4oz) butter
  • 200g (7oz) self-raising flour
  • 50g (2oz) caster sugar
  • 2 free-range egg yolks
  • zest and juice 1 lime
  • 150g (5oz) raspberry jam
  • icing sugar, to dust
  • for the topping
  • 3 free-range egg whites
  • 100g (4oz) caster sugar
  • zest 1 lime
  • 125g (4½oz) desiccated coconut
  • you will need
  • 20x20cm (8x8in) baking tin, lined with tinfoil


  • Heat the oven to 180 C, 160 C fan, 350 F, gas 4. To make the base, in a large bowl, rub the butter into the flour, then stir in the sugar. Mix in the egg yolks, and the lime zest and juice. Alternatively, whizz everything in a food processor. Gather the mixture into a soft dough. Press evenly into the base of the baking tin, then spread the raspberry jam on top.

  • To make the topping, in a clean bowl, whisk the egg whites to form soft peaks. Using a large metal spoon, fold in the caster sugar, lime zest and the coconut. Spread on top of the jam.

  • Bake for 25 minutes or until the topping is golden. Cool in the tin, dust with icing sugar, then cut into squares.

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