Raspberry & coconut slice

Instructions

1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Grease a 22cm square cake tin with a little bit of low-fat spread and line with baking paper.
2. In a large mixing bowl, combine the flour, sugar, oats and coconut with a pinch of salt. Add the spread and rub it into the dry ingredients with your fingertips until combined and the mixture resembles coarse crumbs.
3. Press half the mixture into the prepared tin. Top with the raspberries, pressing down gently with a spatula to release some of the juice. Scatter over the remaining oat mixture and smooth with a spatula – it doesn’t matter if some of the raspberries are peeking through.
4. Bake for 30 minutes or until golden brown. Remove from the oven and set aside to cool in the tin for 1 hour, then turn out onto a chopping board and remove the baking paper. Cut into 16 squares and serve.