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175 g (6 oz) each of butter and caster sugar
3 large eggs
175 g (6 oz) SR flour
50 g (2 oz) desiccated coconut
6 tbsp Bottlegreen Lemongrass and Ginger cordial
50 g (2 oz) icing sugar
50 g (2 oz) stem ginger in syrup, drained and sliced thinly
Fine strips of lemon zest
Preheat oven to 180 C, 350 F or gas mark 4. Butter a 1.2 litre (2 pt) non-stick ring cake tin or a 20 cm (8 in) round tin.
Use an electric mixer to beat butter and sugar together until light and creamy. Beat in eggs one at a time, whisking well. Fold in flour lightly. Stir in coconut and 2 tbsp of cordial. Spoon into tin, levelling top. Bake for 45 minutes, or until risen and golden and a skewer inserted in the centre comes out clean. Cool in tin for a few minutes then turn onto a wire rack. Dilute remaining cordial with 4 tbsp of newly boiled water and spoon over warm cake. Allow to cool completely. Mix icing sugar with a little cold water to make a thin icing and drizzle over cake. Top with slices of ginger and lemon zest.
(Serves 8)
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