Raspberry Squares

12 175°C 20-25 min

100g butter

2 egg

2 dl granulated sugar

1 dl rapeseed oil

2 tbsp milk

3 dl flour

1 tsp baking powder

2 tsp vanilla sugar or 2 ml vanilla powder

1 dl raspberry

Topping

1 dl raspberry

50g butter

3 tsp vanilla sugar or 3 ml vanilla powder

3 dl icing sugar

1 dl desiccated coconut

Melt the butter. Whisk the egg and sugar until puffy. Add the melted butter, oil and milk. Mix flour, baking powder and vanilla separately and add this carefully to the batter.

Pour it in a tray 20-30 cm. Spread the berries evenly and bake for 20-25 minutes in 175°C. Let cool in the tray.

Topping:
Mash the berries and put through a strainer to get the seeds out. Melt the butter and add the berry mash. Whisk together with vanilla and icing sugar and spread over the cake. Sprinkle with coconut.