Passionfruit & Coconut Traybake

Tue, 16 June 2026

Passionfruit & Coconut Traybake 

A vibrant, plant-based bake with zingy lime, tropical coconut, and fresh passionfruit — light, luscious, and made to share. 

For the Sponge 

• 400g organic plain flour 

• ½ tsp bicarbonate of soda 

• 1 tsp 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 

Method 

1. 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. 

2. Make the topping

• Scoop the thick coconut cream into a bowl. Whisk until soft peaks have formed. 

3. 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.