Lime and coconut cake

Preheat the oven to 180°C/160°C fan/gas 4. Grease and line the base and sides of a 20cm square tin with baking paper.

To make the cake, cream the softened butter and 200g caster sugar until pale, light and fluffy, this will take about 3–4 mins in a stand mixer or in a big bowl using electric beaters. Gradually add the beaten eggs, mixing well between each addition and scraping the mixture down the sides of the bowl with a rubber spatula.

Finely grate the zest and squeeze the juice from 2 limes and add to the mixture. Sift the flour, baking powder and a pinch of salt into the bowl, add the desiccated coconut and the coconut cream and mix until smooth. Spoon the mixture into the prepared tin and spread level.

Bake in the oven for about 45 mins or until well risen, golden brown and a skewer inserted into the middle of the cake comes out clean. Leave the oven on and cool the cake in the tin for 2 mins while you prepare the syrup.

Grate the zest from the third lime, cover and set aside. Squeeze the juice and combine with the remaining 2 tbsp caster sugar, mixing to dissolve the sugar. Make holes in the top of the cake using a wooden skewer or cocktail stick and brush or spoon the lime syrup over the cake. Leave the sponge to cool completely.

Using a vegetable peeler shave the fresh coconut into strips. Arrange on a lined baking sheet and toast in the oven for 5 mins until lightly toasted.

For the topping, use a spatula or wooden spoon to mix the cream cheese in a bowl with the icing sugar and the juice and zest from the fourth lime. Don’t overmix or the icing will become too runny. Spread the mixture over the top of the cooled cake. Scatter with the toasted coconut shavings and reserved lime zest to serve.