Savage Lime and Coconut Cake

You know my little brother is pleased with something when he pronounces it "savage".  Usually one would apply this word to something wild or untamed.  Not him.  It's the height of praise as far as he's concerned and another one of his pronouncements of approval is "the finest".  Let me tell you that this cake was called both savage and the finest today by Little Brother.  I am practically fainting away with the shock here.  Anyway, back to the cake.  I have been told by my Little Sis (who is also sister to Little Brother and Mammy to Lulu and Sandie the WonderDog) that this is possibly the perfect cake as it's simple and unadorned and just tastes amazing.

It's actually a really lovely sponge full of succulent coconut and tangy limes and is really simple to make because it uses melted butter.  That's right.  No having to take the butter out of the fridge a week before to make sure it's soft enough in this mad cold weather pretending to be Spring.  All you have to do is mix it up in stages in a bowl.  You don't even need a whisk or fancy equipment, but if you do, feel free to use it all.  This cake allegedly lasts for a week in an airtight tin.  This one barely lasted the day.  But it was a savage cake...

Savage Lime and Coconut Cake

375g Butter, melted
450g Plain Flour
25g Baking Powder
525g Caster Sugar
125g Dessicated Coconut
2 Limes (zest and juice)
3 Eggs, beaten
375ml Milk

Preheat your oven to 180c/Gas Mark 4.  Line an 10 inch square cake tin with baking parchment.  If you haven't already melted your butter, do it now.  This makes two nice 9-inch round cakes too (as I've discovered on the second baking of the cake)

Sift the flour and baking powder into a bowl, followed by the caster sugar, coconut & lime zest.

Stir in the melted butter (now slightly cooled), eggs, milk and lime juice.

Pour into your cake tin, level the top and bake for 40 minutes.

Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a cooling rack, baking paper & all.

Serve warm with chilled cream or creme fraiche.  Actually this is really good with a lot of cold creme anglaise as well which I found in the back of my fridge!