Start by greasing the inside of a 2.8-litre Bundt tin. Grease all the nooks well – more is more where this greasing is concerned. Add a few tablespoons of flour into the tin and turn the tin around so the butter catches the flour and coats the tin.

Pop the coconut into a non-stick frying pan and toast till lightly golden. Put in a bowl, pour in the condensed milk and mix through. Pour into the base of the tin, making sure you have an even layer.

Preheat the oven to 170°C.

In a saucepan toast the fennel seeds. When aromatic, put them in a pestle and mortar and roughly grind.

Make the cake by putting the eggs, soft brown sugar, cinnamon, fennel and lime zest into a large bowl and mixing till you have a mixture that is light and fluffy. Now add in the self-raising flour and mix till you have a smooth batter.

Pour in over the caramel coconut mix and bake for 45–50 minutes till a skewer inserted comes out clean.

When you take the cake out of the oven, leave it in the tin for 10 minutes and then tip out onto a serving dish. Serve while still warm.

+ When you take the cake out of the oven, leave it in the tin for 10 minutes and then tip out onto a serving dish. Serve while still warm.