Jammy coconut squares

(41 ratings)
Jammy coconut squares
Jammy coconut squares
  • Serves: 18

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe 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


  1. Set the oven to 180C/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.)
  2. Drain the potatoes, add the milk and mash them until smooth.
  3. Cream the butter and the sugar, until pale and fluffy. Gradually beat in the eggs and vanilla extract.
  4. 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.
  5. 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.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 257(kcal)
  • Fat 14.0g
  • Saturates 9.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(41 ratings)

Your comments


Loved it although it took an hour to cook was lovely with custard, very light and moist, you would never know there were potatoes in there ,


Add a little mashed potato to the mix next time you make scones. It really does make them light and moist.


I made these for the office, so that the one person who is gluten intolerant could just have the same as the rest of us for a change. I didn't tell anyone except her that they were gluten free - and everyone loved them. They were snapped up quickly - light and fluffy, really tasty and you would never have guessed they contained potatoes. I have been asked for the recipe from a few people - a real hit

comments powered by Disqus

FREE Newsletter