Delicious moist oaty coconut cake topped with blackberries and a coconut crumble, this blackberry and coconut tray bake is a brilliant recipe for lunchboxes, desserts or snacks.
Preheat the oven to 180C. Line a square loose bottomed tin with baking parper.
Put the first 5 ingredients (flour, sugar, oats, salt and butter) into a bowl. Rub the butter in with your fingers until it looks like breadcrumbs.
Stir in the coconut.
Remove about three tablespoons of the mixture and set aside.
Stir the eggs into the remaining mixture and then spoon it into the baking tin. Then cover it evenly with a layer of berries. Sprinkle the reserved crumble mixture over the top.
Bake in the oven for 40 minutes then turn the tin round and continue to bake for another 20-35 minutes.
Let them cool a little in the tin. They are delicious warm with ice cream as well as cold.
Notes
Nutritional information is approximate and a guideline only.