toasted coconut bakewell tart

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


  • shortcrust 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 shortcrust 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.


  1. 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

  2. Is this plain or SR flour?

  3. Hi Georgie, its regular flour not SR.

  4. Just found this when looking for coconut raspberry bakewell tart…a lovely simple recipe that looks great. I shall definitely make this soon, thanks!

  5. I hope you enjoy this Mel. Thanks Sam

  6. Made this a few times and the family say it’s better than shop bought. Nice and simple steps to follow great 👍🙂

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