Gluten-free coconut and cherry squares

60 minutes


  • 75g of unsalted butter, soft
  • 150g of caster sugar
  • 2 large eggs, separated
  • 150g of rice flour
  • 1 tsp baking powder
  • 1 tbsp of milk
  • 1 vanilla pod, seeds scraped out
  • 1 pinch of salt
  • 50g of desiccated coconut, plus an extra 30-40g for sprinkling
  • 5 tbsp of jam, morello cherry flavoured


Preheat the oven to 180°C/gas mark 4. Grease and line a 10x8inch cake tin
Cream together the butter and 50g of the sugar until pale and fluffy. Gradually add the egg yolks before sifting over the rice flour and baking powder. Whisk together until the mixture looks like breadcrumbs
Add the vanilla pod seeds and milk and continue to whisk until everything comes together and you are left with a fairly stiff batter. Spread the mixture evenly over the base of the tin with a rubber spatula. Next, spread over the jam evenly over the top, right up to the edges
In a clean bowl with clean beaters, whisk the egg whites and salt together until stiff. Continuing whisking while gradually adding the remaining 100g of caster sugar. You should be left with a glossy meringue
Fold in 50g of desiccated coconut and spread evenly over the jam layer. Sprinkle over the remaining coconut and bake in the oven for 25-30 minutes. Leave to cool in the tin on top of a wire cooling rack for 10 minutes before cutting into even squares
Leave to cool completely before removing the squares from the tin with a step/cranked palette knife