Ruby Bhogal served up a delicious pina colada roulade with pineapple and cream on Steph’s Packed Lunch.

The ingredients for the meringue: 4 large egg whites, 225g caster sugar, 1 tsp white wine vinegar, 50g sweetened desiccated coconut, icing sugar, for dusting and gold shimmer spray, to decorate.

For the filling: 3 x 435g tins pineapple rings, in syrup, 50g caster sugar, 300ml double cream, 150g mascarpone cheese, 1 tsp vanilla paste, 4 tbsp coconut rum, 50g creamed coconut, grated and 1 tsp coconut extract.

See more delicious bakes in the book titled: Everyday Bakes to Showstopper Cakes available from Amazon now.