Recipe Detail



Prep 20 mins | Cook 50 mins | Serves 8

250g unsalted butter, chopped (at room temperature)

1 cup caster sugar

1 tsp vanilla extract

4 large free-range eggs (at room temperature), whisked

1 cup desiccated coconut

12⁄3 cups self-raising flour, sifted

1⁄4 cup milk

1⁄3 cup thick Greek-style natural yoghurt + extra to serve

1 tsp fine lime zest


4 limes

3⁄4 cup caster sugar

3⁄4 cup water

STEP 1:  Preheat oven to 170°C/150°C fan-forced. Grease and line a 22cm (base) round spring-form cake pan with baking paper.

STEP 2: Using electric mixer, cream butter, sugar and vanilla on high until light and fluffy. Gradually beat in eggs until combined. Using a large metal spoon, gently fold in coconut, flour, milk, yoghurt and lime zest until well combined. Pour mixture into pan and smooth surface. Bake for 45-50 minutes until golden and cooked through when tested with a skewer. Stand in pan for 10 minutes then transfer to a wire rack to slightly cool.

STEP 3:  Meanwhile, to make the lime syrup, using a vegetable peeler, remove rind from 2 limes then trim off white pith. Slice rind into thin strips. Juice all 4 limes. Combine 2⁄3 cup lime juice, lime rind, sugar and water in a small heavy-based saucepan. Stir over medium heat until sugar dissolves. Bring to the boil then reduce heat to medium and simmer for 4-5 minutes until syrupy.

STEP 4: Place cake onto a large serving plate. Gently prick cake with a skewer then slowly drizzle over the hot lime syrup. Set aside to cool completely. Slice and serve with thick natural yoghurt.