- STEP 1
Heat the oven to 180C/fan170C/Gas Mark 4
- STEP 2
Grease and line a 900g loaf tin
- STEP 3
Beat the butter, sugar, flour, baking powder and eggs in a large bowl.
- STEP 4
Add the parsnip and desiccated coconut and stir through. Add as much milk as is required if the mixture looks dry.
- STEP 5
Spoon into the loaf tin and bake for 50 minutes or until a skewer comes out clean.
- STEP 6
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.
- STEP 7
When the cake is ready, leave it to cool in the tin for at least 30 minutes.
- STEP 8
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).
- STEP 9
Drizzle over the lime syrup and leave for 2 hours to cool completely or overnight.