In large bowl, whisk together flour, sugar and salt. Sprinkle with butter; cut in with pastry blender until crumbly and moist enough to squeeze together. Spread in 13- x 9-inch (3.5 L) parchment paper–lined or greased metal cake pan, pressing to level. Bake in 350°F (180°C) oven until light
golden, about 20 minutes.
Filling: Meanwhile, in small bowl, whisk together flour, baking powder and salt, set aside. In separate large bowl, whisk together eggs, sugar and lemon juice; whisk in flour mixture.
Stir in cranberries and coconut. Scrape onto base.
Reduce heat to 325°F (160°C). Bake until pale gold and filling is firm in centre, 45 to 55 minutes. Let cool in pan on rack. (Make-ahead: Cover and store for up to 24 hours or wrap in heavy-duty foil and freeze in airtight container for up to 1 month.)
Cut into squares. Dust with icing sugar (if using)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (28g)|
|Recipe Makes: 40 Servings|
|Calories from Fat: 8 (20%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 15.2mg||5 %|
|Sodium 96mg||3 %|
|Potassium 41.8mg||1 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 6.6g|
|Protein 1.3g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 41
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