Lime and coconut cake with pineapple glaze

1.Preheat oven to 180°C. Butter the base of a 25cm-diameter ring tin and line with baking paper. Beat butter, sugar and lime rind in an electric mixer until pale and fluffy (4-5 minutes). Scrape down sides of bowl, then beat in eggs one at a time, scraping down sides of bowl after each addition, until fully incorporated. Meanwhile, combine milk and lime juice in a jug and stand briefly to curdle. Add flour, coconut, baking powder and a good pinch of salt to butter mixture, beat to combine, then gradually add milk mixture, beating to combine and form a batter.

2.Spread batter into prepared tin and bake until golden brown and a skewer inserted withdraws clean (45-50 minutes). Cool in tin for 15 minutes, then run a sharp knife around the side and turn out onto a wire rack to cool completely.

3.For pineapple glaze, stir ingredients in a bowl until smooth, adding a little extra lime juice if necessary to thin to a drizzling consistency. Drizzle glaze over cake, scatter with extra lime rind and coconut and stand until set. Cake will keep in an airtight container for 3 days.