This is an incredibly easy recipe as you throw everything into one bowl. The flavors send you straight to the Caribbean and it’s very moist and sticky. You will love this one!

4 oz butter, softened
6 oz self raising flour
1 tsp baking powder
6 oz golden caster sugar, or superfine sugar
2 large eggs
Half a 400g can of coconut milk (use the other half for the icing)
finely grated zest of 2 limes (use the juice for the icing)

For the icing and decoration
 Remaining coconut milk
8 oz golden caster sugar or superfine sugar
finely grated zest 1 lime plus the juice of all three limes

Heat the oven to 350 F
Line a 2lb loaf tin with baking parchment.
Tip all the cake ingredients into a large mixing bowl, then beat until completely combined and the mixture drops off the spoon.
Tip the mixture into the loaf tin, then smooth the top with the back of a spoon.
Bake for 40 mins until golden and firm to the touch.
While the loaf is baking, make the icing and sugar.

To make the icing;
Tip the coconut milk and 6 oz sugar into a saucepan. Boil for 5 mins until syrupy and you see the bottom of the saucepan when you stir.  Stir in the lime juice and set aside.
Meanwhile, crush the remaining sugar with the lime zest until you have a damp green paste and set aside.
When the loaf is cooked, remove from the oven and pour the icing a little at a time, waiting for the cake to absorb it before adding more.
By the time all the icing is used, it will be coming up the sides of the tin.
Leave everything to cool.
To serve, carefully remove the loaf from the tin, sprinkle with the lime sugar and cut into pieces