185g (6 ounces) butte, chopped coarsely
¾ cup (165g) castor (superfine) sugar
3 vegan eggs
¾ cup (50g) desiccated coconut
1 ½ cups (225g) self raising gluten free flour
1 teaspoon baking powder
1/3 cup (80ml) vegan milk
2 teaspoon icing (confectioners’s) sugar
1 ¼ cup (310ml) pouring vegan cream
1 tablespoon castor sugar (superfine)
Handful of raspberries
1.Preheat oven to 180°C/350°F. Grease a 20cm x 30cm (8-inch x12-inch) rectangular pan; line base with baking paper.
2.Beat the ingredients in a small bowl with an electric mixer on low speed until combined. Increase speed to medium. Beat until mixture is smooth and has changed to a paler colour. Spread mixture into pan.
3.Bake 39 minuets. Turn onto a wire rack to cool.
4.make raspberry cream.
5.Split cold sponge in half; sandwich with raspberry cream. Dust with sifted icing sugar.
Beat cream and sugar in a small bowl with an electric mixer until soft peaks form; fold in raspberry..this is meant to be passionfruit and I used raspberries instead, I’m allergic to passion fruit and coconut, I bake it for my girls definitely not for me. Apparently it was delicious 😋