Cream together the Stork and caster sugar until light and fluffy.
Beat in the lime zest followed by the eggs one at a time beating well after each addition.
Fold through the flour, coconut and lime juice.
Place the mixture in a lined 2lb loaf tin and bake in the oven for 50 minutes until golden.
Combine the ingredients for the drizzle. As soon as the cake comes out of the oven prick the cake with a skewer and slowly spoon over the drizzle.
Allow to cool and serve.
- Temperature: 180 oC
- Baking time:
- Serves: 8