This is a really beautiful cake - it is light, moist, sweet and citrussy. I have adapted a cake from New Zealand food writer, Julie Le Clerc.
It is also another easy one to whip up at short notice. Enjoy!
For the cake
175g butter, softened to room temperature
175g caster sugar
175g plain flour
150g desiccated coconut
2 tsp baking powder
Grated zest of 3 limes
For the syrup
175g caster sugar
Juice of 3 limes
Heat the oven to 180°C. Grease a 20cm or 24cm cake tin, and line with baking paper.
Beat the butter and sugar together until light and fluffy. Beat in the eggs one at a time, sprinkling one tablespoon of flour after each egg to stop curdling.
Gently fold in the remaining flour, coconut, baking powder and lime zest.
Spread the mixture evenly over the base of the prepared cake tin.
Bake until the side of the cake has shrunk slightly away from the tin's sides, and skewer to check the middle is cooked (it should come out clean). Baking time is 50 minutes to an hour.
Make the Syrup while the cake is baking. Place the sugar and water in a heavy based pot over medium heat and stir until the sugar is dissolved into a clear syrup. Raise the heat, bring to the boil and simmer for 2 minutes. Remove from the heat, cool slightly then add the lime juice.
Take the cake from the oven and place on a wire rack with a plate underneath to collect the drips. Do not take the cake out of the tin at this point. Immediately pour the syrup over the hot cake and leave to stand until all the syrup has been soaked up (about 2 minutes). Run a knife around the sides of the cake to loosen, and tip out of the tin. Leave the cake to cool completely on the wire rack.
At this point, i cut my cake in half horizontally and made a centre layer of lime curd. Taste.com.au has an easy to follow lime curd recipehere.
Dust with icing sugar and serve with greek yoghurt.
This cake will store for up to two days in the fridge in an airtight container.