toasted coconut bakewell tart

toasted coconut bakewell tart

This is a nice coconut bakewell tart, developed by Alan Coxon.


  • short crust pastry (ready-made frozen or make your own which is preferable)
  • 5 Tbsp raspberry or strawberry jam
  • 140 gms  caster sugar
  • 140 gms butter softened
  • 3 eggs
  • 85 gms desiccated coconut
  • 60 gms  flour
  • 1 tsp almond essence (I used caramel essence)
  • extra coconut to sprinkle on top and icing sugar to dust

how to make:

  • preheat oven to 180 degrees C
  • line a 23cm tart tin with ready-made short crust or make your own and bake blind until golden
  • allow to cool slightly and then spread the jam over the pastry base

cover with raspberry or strawberry jam

  • cream the sugar and butter together until light and fluffy
  • add the eggs one at a time, mixing in between each addition
  • fold in the coconut, flour and essence by hand and spread over the pastry base with jam
  • cover the top with a layer of coconut

covered with snowy coconut

  • bake for 40 – 45 minutes, until golden brown and firm to the touch
  • when cooled, dust with icing sugar

If you like coconut this is a winner recipe.

One Response to toasted coconut bakewell tart

  1. Querino de Freitas April 17, 2015 at 7:38 pm #

    Hello….I love cakes especially with coconut,,,I will be making this…I make mine sometimes with crushed biscuit and sprinkle the cust with grated coconut before popping in the over to quickly crust a bit and I continue until the tart is complete…thanks Querinio de Fre itas

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