For the sponge
400g plain flour
½ teasp. bicarbonate of soda
1 teasp. baking powder
250g caster sugar
Zest of 1 lime
400ml coconut milk
120g plant-based spreadable butter, melted
1 teasp. vanilla extract
1 tablesp. apple cider vinegar
Passionfruit, Lime and Coconut Traybake
Ingredients
For the topping
400ml coconut cream (chilled overnight if possible)
Pulp of 6 ripe passionfruits
Juice of 1 lime
75g desiccated coconut
Main
For the sponge
400g plain flour
½ teasp. bicarbonate of soda
1 teasp. baking powder
250g caster sugar
Zest of 1 lime
400ml coconut milk
120g plant-based spreadable butter, melted
1 teasp. vanilla extract
1 tablesp. apple cider vinegar
Side
For the topping
400ml coconut cream (chilled overnight if possible)
Pulp of 6 ripe passionfruits
Juice of 1 lime
75g desiccated coconut
Method
Copy TextTo prepare the sponge: Preheat the oven to 180°C fan. Grease a 20x30cm traybake tin.
In a large mixing bowl, sift together the flour, bicarbonate of soda, and baking powder. Stir in the caster sugar and lime zest. In a jug, whisk together the coconut milk, melted plant-based butter, vanilla extract, and apple cider vinegar. Pour the wet ingredients into the dry and mix until just combined – don’t overmix. Pour the batter into the prepared tin and smooth the top.
Bake for 30–35 minutes, or until a skewer inserted into the center comes out clean. Allow to cool completely in the tin.
To make the topping: Scoop the thick coconut cream into a bowl. Whisk until soft peaks have formed.
To assemble and decorate: Once the sponge is fully cool, spread the coconut cream topping generously over the surface. Drizzle over the remaining passionfruit pulp. Swirl into the cream. Zest the lime over the top and sprinkle on the desiccated coconut.
The Quality Mark & You
Learn moreMethod
Copy TextTo prepare the sponge: Preheat the oven to 180°C fan. Grease a 20x30cm traybake tin.
In a large mixing bowl, sift together the flour, bicarbonate of soda, and baking powder. Stir in the caster sugar and lime zest. In a jug, whisk together the coconut milk, melted plant-based butter, vanilla extract, and apple cider vinegar. Pour the wet ingredients into the dry and mix until just combined – don’t overmix. Pour the batter into the prepared tin and smooth the top.
Bake for 30–35 minutes, or until a skewer inserted into the center comes out clean. Allow to cool completely in the tin.
To make the topping: Scoop the thick coconut cream into a bowl. Whisk until soft peaks have formed.
To assemble and decorate: Once the sponge is fully cool, spread the coconut cream topping generously over the surface. Drizzle over the remaining passionfruit pulp. Swirl into the cream. Zest the lime over the top and sprinkle on the desiccated coconut.
Serving Suggestions
To serve: Slice into squares and enjoy at room temperature.
To store: Keeps well in the fridge for up to 3 days.
