Coconut Lime Syrup Cake

Ingredients (serves 8)

• 125g butter, chopped
• 3 eggs, beaten
• 3/4 cup milk
• 1 1/2 cups self-raising flour, sifted
• 1 1/4 cups caster sugar
• 1 1/4 cups desiccated coconut

• Lime syrup

• 3 limes, rind finely shredded, juiced
• 1/2 cup white sugar

Method

1. Preheat oven to 180°C. Lightly grease and line a 6cm deep, 22cm (base) springform cake pan.

2. Melt butter in a saucepan over medium heat (see shortcut). Transfer to a bowl. Add eggs and milk. Stir until combined.

3. Combine flour, sugar and coconut in a bowl. Add milk mixture. Stir to combine. Spread mixture into pan. Bake for 40 to 50 minutes or until a skewer inserted into the centre comes out clean.

4. Make lime syrup Combine 1/2 cup lime juice and sugar in a saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer for 5 minutes or until syrupy. Stir in lime rind.

5. Pour hot lime syrup over hot cake. Allow cake to cool in pan before releasing side of pan. Cut into slices and serve. Shortcut Heat butter, uncovered, in a heatproof, microwave-safe bowl on MEDIUM (50%) for 1 to 2 minutes until almost melted. Stand for 1 minute before adding eggs and milk.