This easy no-bake coconut sweetmeat would be great to make with young children, and they taste great, too.
225g/8oz icing sugar, sifted
100g/3½oz mascarpone
1 vanilla pod, split lengthways, seeds scraped out
150g/5oz desiccated coconut
50g/2oz raspberries
225g/8oz icing sugar, sifted
50g/2oz mascarpone
200g/7oz desiccated coconut
Grease and line an 18cm/7in square cake tin.
For the white layer, beat together half of the icing sugar in a bowl with all of the mascarpone and the scraped out vanilla seeds to make a paste.
Mix in the rest of the icing sugar along with the desiccated coconut. Press the mixture into the cake tin.
Now for the raspberry layer, beat together the raspberries, half of the icing sugar and the mascarpone.
Mix in the rest of the icing sugar along with the desiccated coconut. Press carefully on top of the white layer.
Chill the cake in the fridge overnight. Cut into squares to serve.
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