Lemongrass, Ginger & Coconut Cake

Preheat the oven to 180°C, (fan ovens 160°C), Gas Mark 4. Butter a 2 pint capacity non-stick ring cake tin or a 20cm (8 inch) round cake tin. Using a hand-held electric mixer, beat the butter and sugar together until light and creamy. Beat in the eggs, one at a time. Lightly fold in the flour using a large metal spoon. Add the coconut and gently stir in 2 tablespoons of the Bottlegreen Lemongrass & Ginger cordial.

Spoon the mixture into the cake tin and bake on the middle shelf of the oven for 45 minutes, or until golden. Cool the cake for a few minutes and then turn out onto a wire rack. Dilute the remaining cordial with 4 tablespoons of just-boiled water. Spoon this slowly and evenly over the top of the cake, allowing it to soak in. Leave the cake to cool completely. To decorate, mix the icing sugar with a little cold water to make a thin icing. Drizzle this over the cake and arrange the sliced ginger on top with the lemon rind. Serve and enjoy.