Parsnip,coconut and lime cake

Heat the oven to 180C/fan170C/Gas Mark 4

Grease and line a 900g loaf tin

Beat the butter, sugar, flour, baking powder and eggs in a large bowl.

Add the parsnip and desiccated coconut and stir through. Add as much milk as is required if the mixture looks dry.

Spoon into the loaf tin and bake for 50 minutes or until a skewer comes out clean.

Meanwhile make the lime drizzle. Mix the lime juice, zest and sugar until it forms a thin syrup. Dip a teaspoon in to taste the syrup and add more sugar if desired.

When the cake is ready, leave it to cool in the tin for at least 30 minutes.

Turn the cake onto a wire rack placed over a dinner plate and make around 20 holes in the top of the cake with a skewer. Make the 5 holes in the middle quite deep (around half the height of the cake).

Drizzle over the lime syrup and leave for 2 hours to cool completely or overnight.