Paul Hollywood’s coconut and passion fruit traybake

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Grease the baking tin and line with baking paper. In a large bowl, beat the butter, sugar and lime zest using a hand-held electric whisk until light and fluffy. Gradually add the beaten eggs, beating well after each addition and adding a spoonful of flour halfway through. Add the vanilla extract and stir in.

2. Using a spatula or large metal spoon, carefully fold in the rest of the flour and the desiccated coconut. Finally, incorporate the milk until smoothly combined.

3. Transfer the mixture to the prepared tin and gently smooth the surface to level. Bake in the oven for 25–30 minutes until risen and springy to the touch. Leave the sponge to cool in the tin for 10 minutes, then carefully turn out onto a wire rack and leave to cool completely.

4. For the topping, mix the mascarpone with the icing sugar and lime juice in a medium bowl. Cut each passion fruit in half and scoop out the seeds and juice into a small bowl. Add half of the passion fruit pulp to the mascarpone and stir to mix; save the rest for decoration.

5. Spread the mascarpone over the top of the cooled sponge using a palette knife. Trickle over the remaining passion fruit pulp and sprinkle with the toasted coconut flakes and grated lime zest to finish. Cut into squares to serve.