Roughly chop the tropical fruit mix if it is in large pieces. If the creamed coconut is in a solid block microwave on medium power for 2—3 minutes to make a soft paste.
Lift the bread pan out of the machine and fit the blade. Add half the chopped fruits, the creamed coconut, butter, 175 g (6 oz) caster sugar, eggs, lime rind, flour and baking powder to the pan.
Fit the pan into the machine and close the lid. Set to the cake programme. After about 5 minutes use a plastic spatula to scrape the mixture down from the sides and from the corners of the pan. Scatter in the remaining tropical fruit mixture.
Test the cake after 1¼ hours by inserting a skewer into the centre. If it comes out clean the cake is ready. If not, cook a little longer or complete the programme. Transfer the cake to a wire rack to cool.
While the cake is still warm, drizzle over the lime juice and then sprinkle over the sugar. Leave to cool.