Method:

Preheat the oven to 180°C (356°F)

Line a medium-sized loaf tin with baking paper.

Set aside.

Add the coconut and salt to a small bowl.

Sift in the flour.

Set aside.

In a separate bowl, lightly whisk the butter, both syrups, coconut milk, half the lime zest, and the eggs together until thoroughly incorporated.

Using a spatula, fold in the coconut/flour mixture until just mixed through.

Evenly pour the mixture into the lined baking tin.

Bake for 40-50 minutes, or until lightly golden brown and cook through.

Remove the cake from the loaf tin.

Allow to cool on a wire rack.

Garnish with the remaining lime zest.

Serve with tea or coffee.

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