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Crunchy Topped Squares

A really easy traybake. Sponge cake base, topped with a crunchy oat, cherry, and coconut layer. Crunchy Topped Squares.
Prep Time 30 mins
Cook Time 35 mins
Course Dessert, Snack
Servings 9 squares



  • 4 oz or 110g butter
  • 4 oz or 110g caster sugar (superfine sugar)
  • 2 eggs
  • 4 oz or 110g plain flour (all-purpose flour)
  • 1 tsp baking powder
  • pinch of salt


  • 3 oz or 85g butter
  • 2 oz or 55g demerara sugar
  • 1 tbsp golden syrup (or use honey/maple syrup)
  • 2 oz or 55g glacĂ© cherries, chopped
  • 3 oz or 85g dessicated coconut
  • 3 oz or 85g rolled oats


  • Preheat oven to 350F/175C and line an 8inch/20cm square tin with baking parchment.
  • To make the topping: place the butter and sugar in a small saucepan and melt over a low heat. Take it off the heat and stir in the cherries, syrup, coconut and oats.
  • To make the cake: cream the butter and sugar until light and fluffy, then beat in the eggs gradually. Sift the flour, salt and baking powder together and fold into the mixture.
  • Spread the cake mixture over the base of the tin. Then spread the topping evenly over the base.
  • Bake for around 35 minutes or until golden on top.
  • Leave to cool in the tin before slicing into squares. Enjoy!
Keyword cherries, coconut, oats