Blueberry Coconut Bars

Ingredients

Directions

1. 1

   Preheat the oven (electric cooker: 175 °C/recirculating air: 150 °C/gas: see manufacturer). Grease a square springform pan (24 x 24 cm; alternatively round, 26 cm Ø). For the dough, whisk 200 g butter and 200 g sugar until creamy.

2. 2

   Stir in the eggs one by one. Mix flour and baking powder. Stir into the egg-sugar mixture. Smooth the dough in the tin. Pre-bake in a hot oven for about 20 minutes.

3. 3

   For the compote, boil up lime juice and blueberries with juice. Mix starch with 2 tablespoons of water until smooth, stir into the berries. Simmer for about 2 minutes.

4. 4

   For the icing, mix the grated coconut, 40 g sugar and double cream. Take the springform pan out of the oven and spread the berry compote on the bottom. Add the coconut icing loosely.

5. 5

   Bake at the same temperature for about 15 minutes. Remove from the oven and leave to cool in the mould. Remove the cake from the edge of the tin with a knife. In about 35