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Jammy Coconut Squares

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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

Jammy Coconut Squares

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

Ingredients
  

  • 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

Instructions
 

  • 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.

Gluten-Free Sponge Cake

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Need to cater for someone with a gluten intolerance? Cake isn’t off the menu! Try our basic gluten-free sponge cake for a delicious alternative

Gluten-Free Sponge Cake

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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 8

Ingredients
  

  • 4 eggs
  • 165 g sugar
  • 150 g soy-free gluten-free plain (all-purpose) flour, sifted
  • 100 g strawberry jam
  • Pure icing sugar to serve
  • 300 ml pouring whipping cream

Instructions
 

  • Preheat the oven to 180°C/350°F/Gas Mark 4. Lightly grease and flour two 20cm (8in) round cake tins, then line the base with baking paper.
  • Beat the eggs and sugar in the small bowl of an electric mixer for about 6–7 minutes, or until light and fluffy. Very gently fold the sifted flour into the egg mixture alternately with 4 tablespoons hot water. Gently spread the mixture into the prepared pans.
  • Bake for about 25–30 minutes, or until lightly browned and the cakes have slightly left the side of the tins. Turn onto a wire rack to cool.
  • Whip the cream into stiff peaks.
  • Spread the jam over the top of one sponge, and top with the cream. Place the other sponge on top and dust with icing sugar.

Notes

Need more ideas for gluten-free baking? Take a look at our selection of gluten-free recipes