Preheat oven to 180°C. Butter and line the base and ends of a 900g loaf tin with a strip of buttered baking paper. Cream butter and caster sugar together until pale, light and fluffy. Grate the zest from 3 limes and add to mixture. Gradually add eggs, mixing well between each addition.
Sift together the flour, baking powder, ground ginger and a pinch of salt. Using a large metal spoon, fold into the cake mixture with the coconut and chopped preserved ginger. Add the milk and juice from 2 of the limes and mix until smooth. Spoon the mixture into the prepared tin and spread level using a palette knife.
Bake in the bottom third of the oven for 45 minutes, or until golden brown – a skewer inserted into the middle of the cake should come out clean. Cool the cake in the tin for 10-15 minutes.
Use a wooden skewer to make holes all over the top of the cake. Mix the juice from remaining 2 limes with the sugar and the preserved ginger syrup. Slowly spoon the sugary mixture over the top of the warm cake and leave in the tin until completely cold. Top with chopped crystallised ginger to serve.
A twist on the classic lemon drizzle cake, you'll find this version has little chunks of preserved ginger within the lime and coconut cake. The leftover preserved ginger syrup is put to good use and combined with lime juice and sugar to create a sticky, crystallised topping. The cake can be frozen un-iced.
Article from the September, 2011 issue of Taste magazine.