The gentle flavours of coconut and orange from the liqueur are a delightful match to the poached tamarillos.

Ingredients

• 270 ml can light coconut milk
• 250 grams butter, melted
• grated rind one orange
• 2 eggs
• 2 cups flour
• 1 tsp baking powder
• 1½ cups caster sugar
• 1 cup desiccated coconut
• 1 cup thread coconut

Syrup

• ½ cup sugar
• ¼ cup water
• ¼ cup orange liqueur

Method

1. In a large bowl or jug, beat together the coconut milk, butter, orange rind and eggs.
2. In a separate bowl sift in the flour and baking powder and stir in the sugar and desiccated coconut and make a well in the centre.
3. Pour in the liquid ingredients and stir together gently. Transfer to a well-greased and paper-lined 20cm square baking tine. Sprinkle with the thread coconut.
4. Bake at 180ºC for 40-45 minutes in the middle to lower middle section of the oven until the cake is cooked in the centre when tested with a skewer. If the coconut begins to brown too much, cover with a piece of paper, such as baking paper. Remove from the oven and stand 5 minutes before drizzling over the syrup. Remove from the tin after 15 minutes and set on a cake rack to cool. Keep in an airtight container.

Syrup

1. Stir the sugar, water and liqueur together and then warm in the microwave or in a saucepan over a low heat until the sugar has dissolved, stirring occasionally.