Lime and coconut cake

Preheat the oven to 170°C, (150°C for fan ovens), Gas Mark 3.

Whisk the cake ingredients in a large bowl until pale and creamy (use an electric hand whisk if you have one). Pour into the tin and bake for 55-65 minutes spring and cooked through. (If the top becomes too brown cover the cake with a piece of parchment). Cool the cake slightly then remove from the tin to cool completely.

For the icing – simply mix enough lime juice into the icing sugar until you have a thick pouring consistency – drizzle over the cake using a spoon or piping bag and finish with strands of lime zest.

For a super fresh taste – microwave a slice of cake for 10 seconds to have that warm from the oven effect!