Coconut and lime cake

Prep time: 20 minutes, plus cooling time Cook time: 1 hour 30 minutes

Serves 10

I didn’t like coconut cakes or buns until I made this. It does include desiccated coconut but the coconut milk brings a richness that compels you to take another bite. It’s one of my favourite cakes.

INGREDIENTS

– 245g butter, melted and cooled, plus extra for greasing

– 300g plain flour, sifted

– ¾ tsp baking powder – 50g desiccated coconut

– 145g soft light-brown

sugar

– 100g coconut palm sugar (or just use all soft light-brown sugar)

– 200ml tinned coconut milk (be sure to shake the tin so the cream and liquid are blended)

– 2 large eggs, lightly

beaten – 1 tsp vanilla extract – finely grated zest of

2 limes

For the coconut buttercream

– 80g unsalted butter

– 80g icing sugar

– 50ml coconut cream

– 2 tbsp desiccated

coconut

– juice of ½-1 lime,

to taste

– 1 tbsp Malibu or white

rum (optional)

– toasted or sweetened coconut flakes, to decorate

METHOD Preheat the oven to 180C/170C fan/gas mark 4. Butter and base-line a 22 x 11 x 6cm loaf tin.

Put all the dry ingredients for the cake, plus a pinch of salt, into a large bowl.

Mix together the cooled butter, coconut milk, eggs and vanilla extract, and pour into the dry ingredients. Add the lime zest and mix with a wooden spoon.

Scrape into the prepared tin and bake for about 1 hour 30 minutes (check the cake after 1 hour 15 minutes, as ovens vary so much). A skewer inserted into the middle should come out clean.

Leave to cool in the tin for 15 minutes, then carefully turn it out on to a wire rack (it’s a fragile cake). Leave to cool completely.

Meanwhile, beat together the butter and icing sugar until pale and fluffy, then (with the electric stand mixer on a low speed if you’re using one) add the coconut cream. Beat again, then add the desiccated coconut, lime juice and alcohol, if using. Scrape into a bowl, cover and chill for about 30 minutes, to allow it to firm.

Spread the buttercream on top of the cake with a palette knife and sprinkle with coconut flakes. Leave somewhere cool so that the topping can set a little before slicing.