Coconut and berry cake bars

Name: Coconut and berry cake bars
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 16
Ingredients: 100 g unsalted butter, chilled, plus extra for greasing; 175 g plain flour, plus extra for dusting; 1 tsp fine salt; 2 tbsp desiccated coconut; 2 tbsp golden caster sugar; 1 egg yolk (reserve the white for the cake); 1 tsp vanilla extract; 3 tbsp raspberry jam

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Makes16
CourseCake
Prepare20 mins
Cook1 hr 15 mins
Total time1 hr 35 mins
Pluscooling

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FOR THE BISCUIT BASE & JAM LAYER

100g unsalted butter, chilled, plus extra for greasing
175g plain flour, plus extra for dusting
¼ x 1 tsp fine salt
2 tbsp desiccated coconut
2 tbsp golden caster sugar
1 egg yolk (reserve the white for the cake)
½ x 1 tsp vanilla extract
3 tbsp raspberry jam

FOR THE CAKE

175g unsalted butter
150g natural yogurt
3 eggs, plus the reserved white from the base
150g plain flour
¼ x 1 tsp fine salt
2 tsp baking powder
175g golden caster sugar
100g desiccated coconut
175g mixed raspberries and blueberries

Lightly grease a 23cm square cake tin and line with baking parchment. For the base, put the flour, butter and salt into a food processor and pulse to fine crumbs, then pulse in the coconut and sugar. Beat the egg yolk with the vanilla and 1 tbsp cold water, then add to the machine with the motor running, to make a soft dough. Roughly press into the prepared tin with your hands, dust with a little flour and press with the back of a spoon to push into the corners and flatten. Prick with a fork, then chill for 10 minutes. Meanwhile, preheat the oven to 200ºC, gas mark 6.
Bake the biscuit base for 15 minutes, or until pale golden. Cool for a couple of minutes, then spread with the jam. Lower the oven temperature to 180ºC, gas mark 4.
For the cake, melt the butter in a pan, then take off the heat and use a fork to beat in the yogurt, then the eggs and reserved egg white. Sift the flour, salt and baking powder into a large bowl; stir in the sugar and coconut.
Pour the wet cake ingredients into the dry, and mix well with a spatula. Pour over the jammy base, level the top, then scatter with the berries. Bake for 45-50 minutes, until golden and risen all over; a skewer inserted into the middle should come out clean. Cool in the tin, then cut into bars.

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