Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4. Lightly butter a 900g loaf tin that measures about 20cm x 9cm x 8cm deep, and line with a strip of baking paper, so that the excess hangs over the sides of the tin (to make removing the cake easier).
2. Put the butter, sugar and lime zest (reserve a little to finish) into a large bowl and, using an electric mixer, beat together until light and fluffy (for about 5 minutes). Add the eggs a little at a time, beating until fully combined before adding more.
3. In a separate bowl, mix together the flour and desiccated coconut. Once all of the egg has been combined, add half of the flour mixture and fold together until evenly combined. Add the coconut milk and mix to combine. To finish, add the remaining flour and fold together until evenly combined.
4. Scrape the cake batter into the prepared loaf tin and level out. Bake in the preheated oven for around 50-55 minutes or until a skewer inserted into the middle of the cake comes out clean.
5. While the cake is baking, put the flaked coconut into a dry frying pan and cook over a medium heat for a few minutes until lightly browned.
6. Once the cake is out of the oven, make the glaze: heat the lime juice and sugar in a small saucepan until simmering and the sugar has fully dissolved. When the cake has cooled for a few minutes, poke holes in it with a skewer and brush with the syrup.
7. Scatter the toasted coconut over the top of the cake. Finish the cake by sprinkling the reserved lime zest over the top. Allow the cake to cool in the tin for about 20 minutes, then leave to cool completely on a wire rack.