Lime and coconut loaf

If you have a hacksaw and about 45 minutes spare for a really mindless task, this is fantastic made with a generous amount of fresh coconut. If not, use desiccated coconut, but stick to 1oz per 1lb loaf, as packaged coconut is much drier. I use a coarse Microplane for both the coconut and the lime zest.

Ingredients

For the loaf

4oz self-raising flour
4oz butter, melted (or soft margarine)
4oz caster sugar
2 medium eggs
1oz desiccated coconut (or 11/2oz freshly grated coconut)
1 lime, grated rind
1 tbsp milk

For the top

2 tbsp caster sugar
juice of 1 lime

Method

Heat the oven to 350F/180C (Fan 160C)/Gas mark 4. Grease and line the base of a 1lb loaf tin or two 1/2lb loaf tins.
Beat together all the loaf ingredients until light and fluffy. Spoon the mixture into the tin(s) and level out
Put the pudding on an upturned saucer in the base of a large pan. Fill the pan with about 5cm water. Bring to the boil, reduce to simmer, cover and steam for up to two hours, checking the water level now and then.
Bake for about 40 minutes for one loaf, or 25 minutes for two small loaves – until risen, golden brown and firm to the touch. Allow to cool for a few minutes.
Mix together the lime juice and sugar. You can leave the loaf in the tin or turn out onto a plate if it's to be eaten immediately. While still warm, prick the loaf all over with a fork and gently spoon the lime and sugar mixture over the top, letting it soak in. Sprinkle with more coconut to serve.