These gluten and dairy-free coconut squares are easy to make, perfectly sweet and chewy and loaded with coconut flavour. Made in a square baking pan, these gluten-free coconut squares are a terrific treat to take to your next party or family gathering.

No need to icing these squares as they have a meringue baked topping. Gluten-free coconut squares that are perfect with a cup of tea in the afternoon and a conversation with a girlfriend. This recipe was originally shared in Dec 2013. I have taken new photos and updated the blog post.

These squares have 2 layers. First a cake like layer made with vegan butter, brown sugar, egg yolks, coconut and gluten-free flour. Beat the ingredients well and add to a parchment paper lined square baking pan. Then you will beat up some egg whites until soft peaks form, add in sugar and fold in more shredded coconut. Spread the meringue over the cake batter and bake in oven for 35 minutes.

You will then have a delicious coconut dessert. Gluten and dairy-free coconut squares that get a lovely crackly topped when baked.

INGREDIENTS NEEDED TO MAKE THE CAKE:

• Vegan Butter
• Brown Sugar
• Eggs
• Gluten-Free Flour Blend (1 to 1)
• Shredded Unsweetened Coconut
• Gluten-Free Baking Powder
• Coconut Milk
• Apple Cider Vinegar
• Vanilla

I love coconut desserts and these gluten-free coconut squares are so good. A great square with a cup of coffee in the afternoon, or as a dessert that your family will love. These gluten-free coconut squares are wonderful to bring along on a picnic.

If you love coconut desserts then you are going to love these gluten-free coconut squares.

HOW TO MAKE THE SQUARES:

1. Line a square baking pan with parchment paper.
2. Preheat oven to 350 degrees.
3. In a stand mixer (or use a hand mixer and medium bowl) add the vegan butter, brown sugar and egg yolks and beat well.
4. Add the gluten-free flour, shredded coconut, baking powder and salt and mix on low speed.
5. Add the coconut milk(with apple cider vinegar) and vanilla and mix on low speed.
6. Increase speed to medium and beat until you have a smooth and light batter.
7. Pour into lined pan.
8. In a medium metal or glass bowl, beat the egg whites until soft peaks form.
9. Slowly add the brown sugar and continue beating until stiff peaks form.
10. Fold in the shredded coconut.
11. Spread the meringue over the batter.
12. Bake in oven for 35-40 minutes.
13. let cool completely before slicing.

Gluten and dairy-free coconut squares are easy to make and taste delicious. I hope this recipe becomes a favourite of yours too. Coconut squares that are moist and chewy and filled with coconut flavour.

Coconut fans will rejoice over these squares. I don’t like to toot my own horn, but I do think these coconut squares are simply delightful.

HERE ARE MORE SQUARE RECIPES TO TRY:

• Blueberry Crumb Bars
• Coconut Cranberry Bars
• Double Chocolate Marshmallow Brownies
• Chex Marshmallow Bars

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Have any gluten-free questions? Need any help with gluten-free baking or cooking? Just send me a DM and I would be happy to help you out.

Gluten and Dairy-Free Coconut Cake

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 16

Equipment

• stand mixer or hand mixer
• medium glass or metal mixing bowl
• measuring cups and spoons
• spatula
• square baking pan
• parchment paper

Ingredients

  

1x2x3x

Bottom layer

• 1/2 cup softened vegan butter
• 1/2 cup  brown sugar
• 3 large egg yolks
• 1 cup gluten-free flour blend (1 to 1)
• 2/3 cup unsweetened shredded coconut
• 1 1/2 tsp gluten free baking powder
• Pinch of salt

Merinque layer

• 1 cup coconut milk
• 1 tsp apple cider vinegar
• 1 tsp good quality vanilla
• 3 large egg whites
• 1/2 cup brown sugar
• 1 cup unsweetened shredded coconut

Instructions

 

• Line a square pan with parchment paper.
• Preheat oven to 350 degrees.

Bottom layer

• In a stand mixer (or use a hand mixer and a medium bowl) add the vegan butter, brown sugar and egg yolks and mix on medium speed.
• Add the gluten-free flour, shredded coconut, baking powder and salt and mix on low speed.
• Add the apple cider vinegar to the coconut milk.
• Add the coconut milk and vanilla and beat on low speed, increasing to medium speed and beating until batter is light and fluffy.
• Pour batter into parchment lined pan.

Meringue Layer

• In a medium glass or metal bowl beat the egg whites until soft peaks form.
• Slowly add the sugar into the egg whites and continue beating until stiff peaks are formed.
• Fold in the shredded coconut.
• Spread the coconut meringue over the batter.
• Bake in oven for 35-40 minutes.
• Let cool completely before slicing.

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Tried this recipe?Let us know how it was!