• 125 g (4 oz) semi-dried tropical fruits, such as mango, papaya and pineapple
  • 100 g (3½ oz) creamed coconut
  • 150 g (5 oz) unsalted butter, softened
  • 175 g (6 oz) golden caster sugar
  • 3 eggs, beaten
  • finely grated rind of 3 limes, plus 4 tablespoons juice
  • 225 g (7½ oz) self-raising flour
  • 1 teaspoon baking powder
  • 4 tablespoons caster sugar, for sprinkling

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.

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