ASDA part of the Wal-Mart family

• 175g butter, softened, plus extra for greasing
• 175g self-raising flour
• 1½tsp baking powder
• 225g caster sugar
• 3 large eggs
• Grated zest and juice of 1 lime
• 50g desiccated coconut
• 3tbsp dark rum
• 454g strawberries, stems removed
• 142ml pot double cream

1 Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm ring cake tin.

2 Sift the flour and baking powder into a mixing bowl. Add 175g of the caster sugar and the butter, eggs, lime zest and coconut, and beat together until well mixed. Turn the mixture into the greased ring cake tin, level the top and bake for about 25 minutes.

3 Meanwhile, put the rest of the sugar in a small pan with 4 tablespoons water and heat gently until the sugar has dissolved. Simmer for 2 minutes, then pour into a bowl and add the lime juice and rum.

4 When cake is out of the oven, turn it onto a plate and prick the top with a fork. Drizzle the rum mixture all over it, then leave it to cool down.

5 Slice 150g strawberries. Lightly whip the double cream and fold in the sliced strawberries. Pile this mixture into the centre of the sponge cake and serve with the rest of the strawberries.