Raspberries And Cream Coconut Squares

• 8 tbsp (1 stick) butter, at room temperature
• 3/4 cup granulated sugar
• 1/3 cup flaked coconut
• 1 1/2 cups flour
• None None FOR THE TOPPING
• 2 1/2 cups frozen raspberries
• 4 None eggs, at room temperature
• 1/2 cup granulated sugar
• 1/3 cup self-rising flour
• 2/3 cup flaked coconut
• 1 1/4 cups heavy cream
• 1 1/2 cups powdered sugar, sifted

1. Preheat the oven to 350u0b0F. Grease and line a 12 x 8-inch baking pan with parchment paper, extending paper at long sides for handles.
2. For the crust, beat butter and granulated sugar in a large bowl with electric mixer until light and creamy. Stir in coconut and sifted flour. Using hands, bring mixture together in bowl to form a soft dough. Press pastry over bottom of prepared pan. Bake for 15 mins or until lightly browned. Cool.
3. Reserve 2 tbsp raspberries for icing. Scatter remaining raspberries over crust. Whisk eggs and granulated sugar in medium bowl. Whisk in self-rising flour, coconut and cream. Pour mixture over raspberries. Bake for 35-40 mins or until golden brown. Remove from oven. Cool completely in pan on a wire rack.
4. For the icing, push reserved raspberries through a fine sieve into a medium bowl to get 2 tsp juice. Stir in powdered sugar and 2-3 tsp water to form a thick paste. Heat icing in a small heatproof bowl over simmering water or microwave on high (100%) for 20 seconds or until icing is at pouring consistency.
5. Drizzle icing over top. Let stand until set. Cut into squares.

butter, sugar, flaked coconut, flour, topping, frozen raspberries, eggs, granulated sugar, flour, flaked coconut, heavy cream, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/33462 (may not work)