INGREDIENTS

  • 14 ounces golden caster sugar, divided (375 g)
  • 4 ounces butter , softened (120 g)
  • 6 ounces self raising flour (175 g)
  • 1 teaspoon baking powder
  • 2 eggs
  • 3 limes, juice and zest of
  • 400 g coconut milk , divided

DIRECTIONS

  1. Preheat oven to 180°C.
  2. Butter and line the base of a loaf tin with baking parchment.
  3. Put 6 oz (175g) of the sugar in a bowl with the butter, flour, baking powder, eggs, and the zest of 2 limes.
  4. Split the coconut milk in half and set one half aside for the topping.
  5. Add most of the other half to the bowl and beat the mixture together until well blended. Add enough extra coconut milk to make a dropping consistency.
  6. Spoon the mixture into the prepared tin andlevel off the top. Bake for 40 mins, or until the cake is golden and firm to the touch.
  7. Meanwhile make the topping: Tip the reserved half of coconut milk into a saucepan. Add 5 oz (150g) of sugar.
  8. Bring to the boil and continue to boil for 5 minutes, or until syrupy and you can see the bottom of the pan when you stir. (For some reason this took me nearly 20 minutes!).
  9. Stir in the lime juice and set aside.
  10. With a pestle and mortat, crush the remaining sugar with the remaining lime zest, until you have a damp green paste. Set aside.
  11. When the loaf is done, remove from the oven and pour the syrup over the top, a little at a time, waiting for the cake to absorb it before adding more (it will come up the sides of the tin in the end).
  12. Leave cake until completely cold. Sprinkle the lime sugar over the top.