This is another adaptation of this fabulous Annie Bell recipe, which is turning out to be very adaptable and versatile, as I'd hoped. The fact that I can take out flour and substitute desiccated coconut, without affecting how well the recipe works is very encouraging.
This flavour combination was delicious, very light and delicate, and the texture of the cake was light too, quite unusual for coconut cakes, which often turn out quite stodgy. I kept the topping simple - just a dusting of sugar on top of the lime drizzle - but a lime flavoured glacé icing and some shreds of toasted coconut would have made the cake more interesting if it was being used for a special occasion, rather than an everyday cake.
270g caster sugar
zest of 2 limes (reserve the juice for topping)
250g plain flour
50g desiccated coconut
2 teaspoons baking powder
Topping - 2 tablespoons golden syrup, juice of 2 limes, granulated sugar for sprinkling
Prepare a 23cm(9") square baking tin and preheat the oven to 190C.
Whisk the oil, sugar, eggs, lime zest and milk together in a large bowl, until the oil appears amalgamated.
Sift in the flour and baking powder, add the coconut and whisk until smoothly blended.
Transfer the batter to the baking tin and bake for about 30 minutes, until a test probe comes out clean.
While the cake is baking, blend the golden syrup and lime juice together.
Prick the hot cake all over with a fine probe, such as a cocktail stick, and drizzle over the lime juice mixture. When any puddles of juice have been absorbed, sprinkle over a little granulated sugar, and leave the cake to cool in the tin.