Ingredients
Crust:
- ¾ cup Butter softened
- 2 tablespoon Granulated sugar
- 2 Large eggs
- 1 tablespoon Milk
- 1 teaspoon Vanilla
- ½ cup Sorghum flour
- ½ cup Brown rice flour
- ¼ cup Coconut flour
- 1 tablespoon Tapioca starch
- 1 teaspoon Xanthan gum
- 1 teaspoon Baking powder
- ½ teaspoon Salt
Topping:
- ¾ cup Raspberry preserves
- 2 Large eggs
- 1 ½ cups Granulated sugar
- 3 cups Shredded coconut
- 3 tablespoon Butter melted
- 1 teaspoon Vanilla
Instructions
Crust:
- In stand mixer, cream butter and sugar until fluffy. Add eggs, milk, and vanilla, beat until everything is fully incorporated and smooth.
- In a large bowl, mix together flours, starch, xanthan gum, baking powder, and salt. Slowly add this dry mix to the mixer bowl, and carefully mix until well incorporated and smooth.
- Wrap dough in plastic film, chill for 1 hour.
Assembly:
- Preheat the oven to 350 F (180 C), Grease bottom and sides of 9 x 13″ pan with shortening or pan spray.
- Spread dough over bottom of pant, pressing to form a crust of relatively even thickness.
- Spread raspberry preserves evenly over the crust.
- Whisk eggs until foamy. Add sugar, whisk until well combined. Add remaining ingredients, stir to combine well.
- Drop spoonfuls of the coconut mixture all over the raspberry layer, and gently spread to create a solid layer.
- Bake 30-40 minutes until golden brown.
- Cool to almost room temperature before cutting into squares, allow to fully cool before lifting from pan and serving.
Nutrition
Calories: 290kcal | Carbohydrates: 38g | Protein: 2g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 216mg | Potassium: 93mg | Fiber: 2g | Sugar: 29g | Vitamin A: 314IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
