Step 1

Pre heat the oven to 150C Fan/170C/350F/Gas Mark 4 and grease and line a 2lb loaf tin

Step 2

Mix together the butter, caster sugar and the zest of the limes, using an electric mixer or a spoon, until light and fluffy

Step 3

Add the eggs and milk and whisk in until smooth, using an electric mixer or hand whisk

Step 4

Gently whisk in the dessicated coconut and the self raising flour, using a hand whisk

Step 5

Pour the mixture into the loaf tin and bake for an hour, or until a skewer inserted in the centre comes out clean

Step 6

While the cake is baking, mix together the juice of the limes with the 4 tbsp caster sugar, the sugar will dissolve into the juice while the cake is baking

Step 7

When the cake is done, poke holes all over it with a thin skewer and pour the drizzle over it, a little at a time until it is all soaked into the cake, using a pastry brush helps with this

Step 8

Sprinkle the top of the cake with some dessicated coconut, then leave the cake to cool completely

Step 9

Store leftovers in an airtight container in a cool place and eat within 3 days. You can also freeze this cake if wrapped well for up to 3 months