Jammy Coconut Squares

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

Jammy Coconut Squares

Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Servings 18


  • 250 g 8oz potatoes, peeled and chopped
  • 1 tbsp milk
  • 250 g 8oz butter, at room temperature
  • 250 g 8oz golden caster sugar
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 250 g 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.