1 tablespoon pureed raspberries
1/2 cup white sugar
3 eggs
1 cup white sugar
1/8 teaspoon salt
1 cup all-purpose flour
1 teaspoon ground cinnamon
1 1/2 teaspoons baking soda
2 cups graham cracker crumbs
1/2 cup flaked coconut
Preheat oven to 350 degrees F (175 degrees C). (If using a large pan, measure 1 cup of ground raspberries at a time, but do not prepare as long as the bar snaps apart. This will give it a great peach and blue color.)
In a large bowl, beat together sugar, eggs, 1 cup sugar and 1/8 salt. Add 1 cup flour and mix until smooth; add a little at a time until the dough comes together. On a lightly floured surface, form the dough into a loaf, about 1/2 inch thick. In a small bowl, scoop out the upper third of the dough, and when finished rolling, remove the two from the sides. Shape slice loaf in round loaf pan, and place slices in centers of pans so they are even. Cover, and let rest for 10 minutes. Meanwhile, preheat oven broiler.
Bake in preheated oven for about 8 to 10 minutes. Remove from oven, and let cool for about 5 minutes. Transfer to a one-bowl ladle, and roll in the corn flour to coat. Cut into 1/2 inch slices.
Lower oven temperatures to 350 degrees F (175 degrees C), and bake for an additional 5 to 10 minutes. Pay special attention to the paper towels as they will be lightly browned.
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