Lime coconut syrup cake

Drizzled in a hot lime syrup, this moist cake makes an excellent dessert served with cream and raspberries.

  • 45 mins cooking
  • Serves 8
  • Print


Lime coconut syrup cake
  • 125 gram butter, softened
  • 1 tablespoon finely grated lime rind
  • 1 cup (220g) caster sugar
  • 3 eggs
  • 1 3/4 cup (260g) self-raising flour
  • 1 cup (90g) desiccated coconut
  • 1/2 cup (125ml) yoghurt
  • 1/2 cup (125ml) milk
Lime syrup
  • 3/4 cup (165g) caster sugar
  • 1/3 cup (80ml) lime juice
  • 1/4 cup (60ml) water


Lime coconut syrup cake
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease 20cm baba pan thoroughly (or grease deep 20cm-round cake pan and line base and side with baking paper).
  • 2
    Beat butter, rind and sugar in medium bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour and remaining ingredients, in two batches.
  • 3
    Spread mixture into pan; bake about 45 minutes. Stand cake in pan 5 minutes; turn onto wire rack over tray.
  • 4
    Meanwhile, make lime syrup. Stir ingredients in small saucepan over low heat, without boiling, until sugar dissolves. Simmer, uncovered, without stirring, 3 minutes.
  • 5
    Pour hot syrup over hot cake.

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