Benjamina produced a tasty pina colada roulade for her signature challenge in dessert week on The Great British Bake Off.

The ingredients for the coconut sponge are: 5 large free-range eggs, separated, 140g icing sugar, plus extra for dusting, ¼ tsp vanilla bean paste, ½ tsp coconut extract paste (or 1 tsp coconut extract), 80g plain flour and 1½ tbsp cornflour.

For the syrup: 100g caster sugar and 3 tbsp white rum.

For the pineapple filling: 2 small pineapples, peeled, cored and cut into rings, ½ lime, juice only, 50g caster sugar, 3 tbsp coconut rum and 1 tbsp cornflour.

For the coconut mascarpone: 100ml double cream, ½ tsp coconut extract paste (or 1 tsp coconut extract), 300g mascarpone, 60g icing sugar and 2 tbsp coconut rum.

To decorate: coconut flakes and maraschino cherries.