Student cookbook: Malibu, lime and coconut cake

There's something great about making cakes with naff alcohol. This also happens to be delicious. Serves: 8-10 Cooking time: 2 hours 175g diced, unsalted butter at room temperature 150g unrefined caster sugar 200g self-raising flour 1/2 tsp baking powder 25g coconut powder 3 large free range eggs 3 tbsp Malibu 900g loaf tin, lined with baking paper For the icing: 125g icing sugar, sifted twice A little grated lime zest 1-1 1/2 tbsp freshly squeezed lime juice 25g toasted or desiccated coconut Preheat the oven to 160C/gas 3. Lightly grease the loaf tin with butter before you line it with baking paper. Put the butter in a large bowl with the sugar and beat with an electric beater, or a wooden spoon, until light and fluffy. In another bowl, sift together the dry ingredients (flour, baking powder and coconut powder). Lightly beat one of the eggs and add it to the butter mixture with a tbsp of the dry ingredients. Beat in well and repeat with the remaining eggs, adding a spoonful of the dry ingredients each time. Pour in the Malibu then add the remaining dry ingredients, mixing in lightly and quickly. Spoon the mixture into the loaf tin and spread the top evenly. Bake for 45-50 minutes until well risen, firm and slightly shrunken away from the sides. Remove from the oven, cool for 10 minutes then turn out of the tin and cool on a rack. For the icing, mix the lime zest with the sifted icing sugar and add just enough lime juice to make a thick but still spreadable consistency. Spread over the cake and sprinkle with coconut.