180mlrapeseed oilor any flavourless oil of your choice
A drop of green gel food colouringoptional
120gblack cherry jam
30gdesiccated coconuttoasted in a dry pan
Sliced limesto decorate
Preheat the oven to 175°C/350°F. Grease and line a 30cm x 23cm (12" x 9") traybake tin with parchment paper, leaving a slight overhang over the short sides for easy lifting out later.
In a large bowl, whisk together the flour, sugar, cornflour, salt, lime zest and oil. The mixture should resemble fine breadcrumbs. In a steady stream, add the almond milk and lime juice, plus any food colouring if using and beat until smooth.
Pour into the tin and bake for 50 minutes, until risen and springy to the touch. Insert a skewer into the centre of the cake and if it comes out clean, it’s ready. Allow to cool slightly.
Warm the cherry jam slightly and loosen with a splash of water to help with spreading if necessary. Spread the jam all over the surface of the cake. Sprinkle with toasted coconut and serve.