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Raspberry Coconut Crumble Bars

Filed Under > Desserts

Raspberry Coconut Crumble Bars, Waiting On MarthaBerry Crumble BarsBerry Crumble Bars with Raspberries & Fresh Coconut, Waiting On Martha

A few weeks ago I was thrilled to find an email from one of my favorite brands, Cascadian Farm Organics.  They were putting together a little virtual Holiday cookie exchange and well, you had me at cookie…or rather crumble.  As in Raspberry Coconut Crumble Bars.  

I had been wanting to make some sort of granola bar mixed with an apple crisp feel plus coconut (I’ll add coconut to anything), and after a little while in the kitchen I came up with this.  And wow.  The combination of Cascadian Farm Ancient Grains Granola, their Raspberry Fruit Spread, coconut, and pistachios…well just wow.  I promise you the recipe is extremely easy, and you will thank me later.  Oh and if you’re feeling dangerous add a scoop of fresh vanilla ice cream to a square when it’s warm.  Living on the edge my Loves, living on the edge.  truly, MKR

P.S. Make sure to check out the other Lovelies taking part in our virtual cookie exchange…Clara PersisPeanut Butter Runner, Perpetually Chic, Young Married Chic, House of Earnest, and Freutcake 

Funfetti Cake with Butter Cream Frosting
Yields 10
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Ingredients
  1. ...For the Cake
  2. 1 cup milk
  3. 1 1/2 teaspoons vanilla extract
  4. 1 cup butter, room temperature
  5. 2 cups sugar
  6. 3 cups cake flour
  7. 1 tablespoon baking powder
  8. 5 egg whites
  9. Rainbow Jimmies (ie. sprinkles)
  10. Chocolate sauce (optional)
  11. ...For the Frosting
  12. 1 cup butter, softened
  13. 1/4 teaspoon salt
  14. 1 (32-oz.) package powdered sugar
  15. 7 Tbsp. milk
  16. 1 tablespoon vanilla extract
  17. Rainbow Jimmies (ie. sprinkles)
Instructions
  1. ...For the cake
  2. Preheat oven to 350°. Liberally grease 3 (8-inch) round cake pans.
  3. In a small mixing bowl stir together milk and vanilla.
  4. In a large electric mixing bowl beat room temperature butter at medium speed until creamy; gradually add sugar, beating until light and fluffy.
  5. In a separate mixing bowl sift together flour and baking powder; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture.
  6. At a low speed slowly add in desired amount of jimmies and mix just until blended.
  7. just until blended.
  8. Beat or whisk egg whites until stiff peaks form; gently fold into batter. Pour batter into prepared pans.
  9. Bake at 350° for 20 to 23 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks and let rest until completely cool.
  10. ...For the frosting
  11. Beat butter and salt at medium speed with an electric mixer until creamy.
  12. Gradually add powdered sugar alternately with 7 Tbsp. milk, beating at low speed until blended and smooth after each addition.
  13. Stir in vanilla and desired amount of Jimmies, beat until frosting reaches preferred consistency. *When frosting layered, tall, cakes I prefer my frosting on the lighter side to not weigh down the cake.
  14. When completely cooled cut off tops of cakes to create a completely even, flat surface. Spread Vanilla Buttercream Frosting between layers (about 3/4 cup per layer) and on top and sides of cake.
  15. Top with chocolate sauce (optional).
Notes
  1. To achieve a messy frosting look take a small spatula or butter knife and gently press down circling the entire cake creating "rings."
Adapted from Ms. Billetts White Cake
Adapted from Ms. Billetts White Cake
Waiting on Martha http://waitingonmartha.com/

All photography original to Waiting On Martha

This post was sponsored by Cascadian Farm Organics, but the recipe and opinions are 100% my own.

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