Coconut And Raspberry Bars

• 750 g frozen raspberries
• 500 ml cranberry juice
• 500 g jam sugar
• 400 g plain flour
• 1/2 tsp baking powder
• 250 g butter, diced
• 2 None eggs
• 275 g caster sugar
• 600 ml creme fraiche
• 400 g desiccated coconut

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. 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. Preheat oven to 325u0b0F. 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. 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.

frozen raspberries, flour, baking powder, butter, eggs, caster sugar, crueme, coconut

Taken from recipes-plus.com/api/v2.0/recipes/22854 (may not work)