Heat oven to 180C/160C fan/gas 4. Butter
and line the base and ends of a 900g
loaf tin with a strip of buttered baking
parchment. Cream the butter and caster
sugar together until really pale, light and
fluffy. Grate the zest from 3 of the limes
and add to the mixture. Gradually add the
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
stem 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 1 hr - 1 hr 15 mins, 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 mins.
Use a wooden skewer to make holes
all over the top of the cake. Meanwhile,
mix the remaining lime juice with the
granulated sugar and the stem ginger
syrup. Slowly spoon the sugary mixture
over the top of the warm cake and leave
in the tin until completely cold. Top with
the chopped crystallised ginger to serve.