- Preheat the oven to 180°C.
- Mix the butter and sugar in a mixer until pale. Add zest of the limes before cracking in the eggs one at a time, adding a teaspoon of flour with each egg.
- Add in the remaining flour slowly, using the folding setting, until it is combined.
- Fold the desiccated coconut and coconut milk into the cake batter.
- Line a 900g loaf tin with baking paper. Pour the mixture in.
- Cook for 35 minutes so that the sponge is cooked, risen and golden. Test with a knife and it should come out clean, or listen to make sure it is no longer sizzling.
- Heat the 150ml of coconut milk with the 50g of caster sugar and the juice from one of the limes you zested into the cake mix until the sugar has dissolved.
- Remove the cooked cake from the oven and poke a skewer in several times, all over the top.
- Drizzle the coconut and lime syrup over the cake and leave to soak in.
- Leave to cool on a cooling rack, then slice to serve.
Recipe from Kenwood's Disaster Chef 2014.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
A moist and fruity treat. Try serving with fresh raspberries and a dollop of cream
175g softened salted butter 175g caster sugar 175g self-raising flour 3 small eggs 2 limes, zested drop of vanilla extract 50g handful of desiccated coconut 50ml full fat coconut milk For the drizzle: 150ml full fat coconut milk 50g caster sugar 1 lime, juiced
Time: 15 minutes Serves: 8 Nutrition: n/a