VegBox Recipes

Blackberry & Coconut Slice

All you need is some dessicated coconut, cake ingredients and a bowl of blackberries from the hedgerows. It doesn't matter if they're a bit tart - it adds to the flavour.


Serves 8

  • 200g plain flour
  • 1 tsp baking powder
  • 150g butter
  • 75g caster sugar
  • 75ml milk
  • 1 egg

  • 500g fresh blackberries
  • 50g sugar

  • 100g butter
  • 75g caster sugar
  • 200g dessicated coconut
  • 50g plain flour
  • 2 eggs
  • Grease an 8 inch cake tin


  1. Make the base
    • Cream the butter & sugar together, until light and fluffy
    • Add the egg, flour and baking powder and mix until combined
    • Add the milk and mix well to form a smooth, thick batter
    • Pour into the bottom of the cake tin and spread evenly

  2. Make the filling
    • Wash the blackberries thoroughly
    • Drain them and put them in a pan with the sugar
    • Cover the pan and cook gently for 20 minutes, until the blackberries are soft
    • Mash slightly to thicken the sauce. Leave in the pan.

  3. Make the topping
    • Cream the butter and sugar until fluffy
    • Add the egg & flour and mix well
    • Add the coconut and mix well. It will form a thick paste.

  4. Finish the slice
    • Pour the blackberries evenly over the base
    • Shape the coconut mixture into "pats" and put on top of the blackberries. Don't push too hard or the blackberries will splatter up around the topping. Try to mold the "pats" together, to form a sealed topping
    • Bake at 180 deg C for 30-40 minutes, until the topping is golden and slightly crunchy

Time From Cupboard-To-Table

1 hour

Notes & Variations on Blackberry & Coconut Slice

This recipe might seem complex, but it's actually quite simple.

Just split it into the sections, as above, and it's done before you know it.

It keeps well, covered, in the fridge for up to a week.


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