Cook Time: 30-35 minutes
What you need
For the Sponge
- 400g Odlums organic plain flour
- ½ tsp bicarbonate of soda
- 1 tsp Odlums baking powder
- 250g caster sugar
- 120g plant-based spreadable butter, melted
- 400ml coconut milk
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- Zest of 1 lime
For the Topping
- 400ml coconut cream (chilled overnight if possible)
- Pulp of 6 ripe passionfruits
- Juice of 1 lime
- 75g desiccated coconut
Recipe Steps
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 centre comes out clean.
- Allow to cool completely in the tin.
- Make the topping: Scoop the thick coconut cream into a bowl. Whisk until soft peaks have formed.
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 in the desiccated coconut.
To serve: Slice into squares and enjoy at room temperature.
To store: Keeps well in the fridge for up to 3 days.
