This coconut and lime drizzle cake is a delicious variation on the classic lemon drizzle. The addition of coconut produces a lovely light crumb and the lime juice and zest gives the cake a lovely tangy flavour.
Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Grease and line a 900g (2lb) loaf tin.
Beat the 200g (7oz) butter and 200g (7oz) sugar together until pale and fluffy. Add 3 beaten eggs a little at a time beating well after each addition.
Add 200g (7oz) flour, 75g (3oz) coconut, and the zest and juice of 1 lime and gently fold in. Spoon into the prepared tin and bake in the centre of the oven for 50 minutes - 1 hour until springy to the touch and a skewer inserted into he centre comes out clean.
While the cake is baking, prepare the drizzle. Place all the finely grated zest and juice of 1 limes with 50g (2oz) caster sugar into a small pan and heat while gently stirring until the sugar dissolves. Remove from the heat and stir in 2 tbsp of rum if using.
Remove the cake from the oven when it's done and allow to cool in the tin for about 5 minutes before transferring to a wire rack.
Place the wire rack over a tray. Prick the cake all over with a skewer, and slowly spoon the drizzle over the cake allowing time for the syrup to sink into the cake before adding the next spoonful.
Allow to cool and serve cut into slices.
Freeze: The cake will keep in an airtight container in a cool place for several days (if you can resist that long) It will also freeze well for up to 3 months.Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only.