Coconut and Lime Picnic Squares

Makes 18-24 squares

You will need:

• 175g butter, softened, plus a little extra for greasing the tin • Finely grated zest of 2 limes • 175g caster sugar • 3 eggs • 225g plain flour • 1 teaspoon baking powder • 75g desiccated coconut • 2 tablespoons milk

For the glaze, you will need:

• Juice of 2 limes • 100g caster sugar 1 You will also need a 33cm x 23cm Swiss-roll tin. Preheat the oven to 180°C, 350°F, Gas 4. Butter the base and sides of the Swiss-roll tin.

2 Cream the butter in a mixing bowl (or in the bowl of a food processor) along with the finely grated lime zest. Add the caster sugar and blend until the mixture is pale and creamy.

3 Beat in the eggs, one at a time. 4 Sift in the plain flour and the baking powder, and tip in the desiccated coconut followed by the milk. Mix everything together gently but completely.

5 Transfer the mixture into the prepared Swiss-roll tin. Bake it in the preheated oven for 15-20 minutes, or until a skewer inserted into the centre comes out clean.

6 To make the glaze, mix together the lime juice and the caster sugar in a jug or small bowl.

7 Take the cooked sponge out of the oven and prick all over the surface with a skewer or cocktail stick. Gently pour the glaze from the bowl all over the top of the sponge, allowing the glaze to sink in while the sponge cools. Once the sponge has cooled, cut it into 18 or 24 squares and serve.