Coconut & Lime Loaf Cake

Serves 8

175g unsalted butter, softened
175ml coconut milk
275g caster sugar
3 eggs
75g desiccated coconut
225g plain flour
1 tsp baking powder
1/2 tsp salt
2 limes
50g fine caster sugar
Coconut shavings or desiccated coconut to garnish

1. Preheat oven to 170°C / 150°C fan. Grease and line a 2lb loaf tin.
2. Sift the flour into a large bowl then add the baking powder and salt.
Tip in the desiccated coconut.
3. In another bowl, cream the butter and sugar together until pale and
fluffy. Add the eggs, one by one, mixing in between.
4. Mix in the coconut milk, and then add the dry ingredients to the bowl.
Combine gently but thoroughly. 
5. Grate the zest off the limes and add this to the cake mix. Reserve the
limes to make a glaze for the topping with their juice.
6. Use a spatula to scrape the cake mixture into the prepared tin. Smooth
the surface then bake in the oven for around 1 hour 15 minutes (check after
1 hour to see if a skewer comes out clean).
7. Remove from the oven and leave to cool. Meanwhile, make a glaze by
reducing the juice from the two limes in a pan with the fine caster sugar.
8. Once it is thicker and sticky, remove from the heat. Use a pastry brush
to brush over the top of the cake, then sprinkle over the coconut shavings
or desiccated coconut. Slice and serve.