175ml (6 fl oz) sunflower oil
175g (6 oz) caster sugar
2 large eggs
finely grated zest and juice of 1 lime
125g (4½ oz) ground almonds
25g (1 oz) desiccated coconut, plus 1 tblsp
75g (3 oz) polenta
½ tsp g-f baking powder
FOR THE SYRUP
75g (3 oz) caster sugar
shredded zest and juice of 2 limes
1. Line the base of a 20cm (8in) spring release cake tin with baking parchment and lightly grease the sides. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Whisk together the sunflower oil, caster sugar, eggs, and zest and juice of 1 lime, then fold in the ground almonds, 25g (1oz) coconut, the polenta and baking powder. Spoon mixture into tin and bake for 50 minutes in the centre of the oven or until a skewer inserted into the centre comes out clean(ish).
3. While the cake is baking, make the syrup. Place the sugar and lime juice in a small saucepan and heat gently until the sugar dissolves. Bring to the boil and cook for 1 minute or until syrupy. Remove from the heat and add the lime zest.
4. Loosen the cake from the tin by running a knife around the edge. Skewer the cake all over and drizzle with the syrup while it is still warm. Sprinkle with the remaining coconut. Allow the cake to cool, then release from the tin. To serve, cut into wedges.