Thai Lime & Ginger Coconut Cake

Preheat oven to 180°C (350°F). Grease a 9-inch round cake tin with 1 tsp coconut oil and line the bottom with parchment paper.

In a large bowl, whisk together all-purpose-flour, baking-powder, salt, ground-ginger, and cinnamon until evenly combined. Set aside.

In a medium bowl, beat the egg with white-sugar using a whisk until light and pale, about 2 minutes. Pour in the melted coconut-oil (cooled to room temperature), whole-milk, honey, and vanilla-extract. Whisk until smooth.

Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined — a few streaks of flour are fine. Do not overmix or the cake will be tough. Fold in the grated fresh ginger and the zest of 1 lime.

Pour the batter into the prepared tin. Bake on the center rack for 25-28 minutes, until the top is golden and a skewer inserted in the center comes out clean. Let the cake cool in the tin for 5 minutes.

While the cake cools, combine the juice of 2 limes with 3 tbsp white-sugar in a small saucepan over medium-low heat. Stir until the sugar dissolves and the syrup slightly thickens, about 3 minutes. Remove from heat.

Transfer the cooled cake to a serving plate. Using a skewer, poke holes all over the top. Spoon the warm lime syrup evenly over the surface, letting it soak in. Let rest 10 minutes before slicing and serving.