Method

• 1.
  Line a 20cm square cake pan with baking paper, leaving some overhanging.
• 2.
  Place sugar, mascarpone and coconut in a large bowl, then stir to combine. Transfer half the mixture to a separate bowl. Using a fork, crush 50g raspberries, then add to one bowl and stir to combine. Add the vanilla to the second bowl and stir to combine, then spread into the prepared pan and smooth the surface.
• 3.
  Spread the raspberry mixture on top and smooth the surface. Cover and chill overnight. Use the baking paper to remove the coconut ice from the pan, then cut into squares.
• 4.
  Serve scattered with remaining 75g raspberries and dust with icing sugar.