1 cup (250 ml) sweetened, shredded coconut, toasted
1 cup (250 ml) unbleached all-purpose flour, sifted
1/2 cup (125 ml) unsalted butter, softened
1/4 cup (60 ml) sugar
1/2 teaspoon (2.5 ml) vanilla extract
1/2 cup (125 ml) sugar
1 teaspoon (5 ml) cornstarch
2 cups (500 ml) fresh raspberries
1 tablespoon (15 ml) lemon juice
With the rack in the middle position, preheat the oven to 190°C (375°F). Line a 20-cm (8-inch) square Pyrex cake pan with parchment paper, letting the paper hang over two sides. Butter the other two sides.
In a coffee grinder or small food processor, grind 125 ml (1/2 cup) coconut into a powder. Set aside in a bowl with the flour.
In another bowl, cream the butter with the sugar and vanilla using an electric mixer. With the mixer on low speed, add the dry ingredients. Press the dough into the bottom of the pan. Set aside.
In a small saucepan off the heat, combine the sugar and cornstarch. Add the raspberries and lemon juice. Bring to a boil over medium heat, stirring constantly. Pour over the crust. Sprinkle the remaining coconut over the berry mixture. Bake until the crust is golden brown, 25 to 30 minutes.