Wheat-free lime and coconut cake

Method

1. Preheat the oven to 180°C.

2. Beat the butter, lime zest and sugar until pale and creamy.

3. Sieve together the flour and baking powder. Add the eggs, one at a time to the butter mixture, adding one tablespoon of flour with each egg and beating thoroughly but gently before adding the next.

4. Fold in the remaining flour with a large metal spoon, then fold in the desiccated coconut.

5. Spoon the mixture into the prepared tin, lightly smoothing over the surface with the back of a spoon. I use a bunt tin which I grease and flour very well before scooping the mixture in to it.

6. Bake in the oven for 40 minutes or until the surface is nicely golden and the cake feels springy to the touch.

7. Shortly before the cake will be ready, prepare the drizzle by dissolving the sugar in the lime juice. When the cake comes out of the oven, prick the surface deeply, but not to the bottom, all over with a skewer. Spoon half the syrup over the surface and leave to cool.

8. Once you turn the cake out of the tin spooning the remainder of the syrup over the top and down the sides.

9. Top with lime buttercream if you wish. To make the buttercream cream together the butter and icing sugar until smooth and light. Add the lime juice and zest and incorporate well.