- Making time 45 minutes
- Preparation time 30 minutes
- 150 g butter
- 125 light muscovado sugar
- Three tablespoons golden syrup
- 250 g self-raising flour
- One teaspoon baking powder
- Three teaspoons ground ginger
- 50 g desiccated coconut
- Three eggs beaten
- 200 g can pineapple rinds
For the lime frosting
- 100g butter
- 200 g sifted icing sugar
- Grated rind and juice of 1 lime
- Read-to-eat dried papaya and apricot, diced
- Few dried coconut shavings, for sprinkling
We are not trapped or locked up in these bones. No, no. We are free to change. And love changes us, and if we can love one another, we can break open the sky.
– Walter Mosley
- Heat the butter, sugar and syrup gently in a saucepan, stirring until melted.
- Mix the dry ingredients in a mixing bowl then stir in the melted butter mixture and beat together until smooth. Stir in the egg then the chopped pineapple, reserving a few pieces for decoration if liked.
- Bake I a preheated oven, 1800C, set timer for 20 minutes until well risen and the cake springs back when gently pressed with a fingertip, leave to cool in the tin for 10 minutes then loosen the edges, turn out onto a wire rack and peel off the ling paper.
- Pour the mixture into an 18 * 28 cm roasting tin, greased and base-lined with oiled greaseproof paper, spread the surface level.
- Bake the lime frosting, beat the butter, icing sugar, half the lime ring and juice together to a smooth fluffy mixture, turn the cake over so the top is uppermost then spread with the lime frosting. Decorate with a sprinkling of the remaining lime rind, the ready-to-eat dried fruits and coconut shavings.