Serves 8 Ingredients: 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.