Jammy coconut squares Recipe

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  • Gluten-free

serves:

18

Skill:

easy

Cost:

cheap

Total Time:

01:05

Prep:

00:20

Cooking:

00:45

Nutrition per portion

RDA
Calories 257 kCal 13%
Fat 14g 20%
  -  Saturates 9g 45%

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

Ingredients

  • 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

Method

  • 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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