Coconut and Lime Syrup Cake

This superb tropical cake is perfect for afternoon tea or serve as dessert with mascarpone cheese and a slice of fresh fruit such as kiwi, pineapple or mango.

Ingredients serve 8 – 10

200 ml milk

125 g butter

3 eggs (150g)

500 g caster sugar

175 g desiccated coconut

225 g self raising flour

6 lime zest and juice (120ml)

Method

Preheat oven to 175°C normal bake. Grease and line a 24 cm round baking tin with baking paper. Place milk and butter in a saucepan over low heat. Cook while stirring until butter is melted and allow cooling to room temperature. Pour milk mixture into a mixing bowl and blend the eggs and 360 grams of the caster sugar. Add lime zest and flour, mix until batter is even. Place the finished batter evenly in the prepared tin. Bake in the oven for approx. 55 minutes. Place lime juice and the remaining sugar in a small saucepan over medium heat. Stir and bring the mixture to the boil, keep boiling for approx. 3 minutes and remove from the heat. Remove the cake from the oven and make several holes in the cake with a skewer. Pour the lime syrup equally and slowly over the cake. Allow the cake to cool at least 30 minutes before cutting and serving.

Note: Try substituting lime with lemon or orange.