COCONUT JAM TRAYBAKE

TAKES 1 HR 10 MINS SERVES 18

250g potatoes, peeled and chopped 1tbsp milk 250g butter, at room temperature

250g golden caster sugar 3 large eggs 1tbsp vanilla extract

250g gluten-free self-raising flour 6tbsp strawberry jam

2tbsp desiccated coconut YOU WILL NEED 18x28cm tin, greased and lined

1 Heat the oven to 180C/gas 4. Put the potatoes into a heatproof bowl with 175ml 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 until smooth.

3 Cream the butter and sugar until pale and fluffy. Gradually beat in the eggs and vanilla extract. Fold in the flour and mashed potato.

4 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 warm sponge and sprinkle with coconut.

6 Serve the traybake warm or cool cut into 18 squares.