This was inspired by a recipe that I came across in an issue of Good Food magazine. I tampered with it for a while though to get more of a citrus than coconut flavour by adding a lemon and swapping desiccated coconut for creamed coconut – I hope you like it? The chewy stem ginger pieces give a lovely bite against the sharpness of the citrus and the sugar.
200g slightly salted butter
175g caster sugar
3 large eggs
200g plain flour
1 tsp baking powder
1 tsp ground ginger
50g creamed coconut
3 balls stem ginger, roughly chopped
3 tbspn granulated sugar
3 tbspn stem ginger syrup
- Heat oven to 170C (if fan assisted, otherwise heat to 180)
- Butter the inside of a 900g loaf tin
- Beat together the caster sugar and butter until pale and fluffy
- Add in the grated zest of 2 limes and 1 lemon
- Mix well, slowly adding in the eggs
- Sift in the flour, baking powder and ground ginger and mix again adding the creamed coconut and juice from 1 lime and 1 lemon
- Scrape the mix in to the prepared loaf tin and bake in the oven for 50 minutes – or until an inserted skewer comes out clean
- Leave the cake in the tin to cool for approx 15 minutes
- Use the tip of a skewer to prick holes all over the top of the loaf
10. Mix the remaining lime juice with the granulated sugar and stem ginger syrup and spoon over the top of the cake.
11. Leave until completely cooled and then remove from the tin.