Ingredient List

• 250g softened butter
• 400g caster sugar
• 8 eggs
• 280g desiccated coconut
• 250g self-raising flour, sifted
• Syrup:
• 200g sugar
• Juice of 2 limes
• 350ml water

Syrup cakes are deliciously moist – you can  pour the syrup over whilst in the tin but they can be difficult to remove.  The finish will be better if it is brushed or spooned over.

Preheat the oven to 170degC. Grease a 25cm round cake tin and line the base with non-stick baking paper. Cream butter and sugar until light.  Add eggs one at a time. Fold through the coconut and flour.  Pour into the prepared tin and bake for one hour.Turn out onto a wire rack and brush with the hot syrup.  It seems like a lot of syrup but this cake will absorb it all. Spoon over more syrup from time to time.Dust with icing sugar and decorate with candied lime peel (optional).

Tip: For a punchier syrup, add the finely grated zest of the limes.  Or for a tropical touch, add the pulp of three passionfruit to the cooled syrup, stir to combine, then spoon over the cake.

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