Jammy coconut squares recipe

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  • Gluten-free
serves: 18
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 45 min

Nutrition per portion

Calories 257 kCal 13%
Fat 14g 20%
  -  Saturates 9g 45%
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  • These delicious gluten-free squares have a surprise ingredient – potatoes! Full of the delicious sweetness of jam and coconut, and under 300 cals a slice, these little cakes are a gem


    • 250g (8oz) potatoes, peeled and chopped
    • 1 tbsp milk
    • 250g (8oz) butter, at room temperature
    • 250g (8oz) golden caster sugar
    • 3 large eggs
    • 1 tbsp vanilla extract
    • 250g (8oz) gluten-free self-raising flour
    • 6 tbsp strawberry jam
    • 2 tbsp desiccated coconut
    • 18 x 28cm (7 x 11in) tin, greased and lined


    • Set the oven to 180°C/Gas Mark 4. Put the potatoes into a heatproof bowl with 175ml (6fl oz) water and microwave on High for 10 mins, until tender. (Alternatively, boil the potatoes in a pan.)

    • Drain the potatoes, add the milk and mash them until smooth.

    • Cream the butter and the sugar, until pale and fluffy. Gradually beat in the eggs and vanilla extract.

    • Fold in the flour and mashed potato. Spoon into the prepared tin and bake for 45 mins, until a skewer inserted into the centre, comes out clean.

    • Spread the jam over the top of the the warm sponge and sprinkle with coconut. Cool, then cut into 18 squares. Serve with custard, if you like.

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