• Melted butter, to grease
• Extra 125g unsalted butter, melted
• 3 eggs
• 200ml milk
• 225g self-raising flour
• 500g caster sugar
• 175g desiccated coconut
• Finely grated zest and juice of 6 limes
• 1 cup coconut flakes, toasted, to decorate
• Whipped cream, to serve
Preheat oven to 170°C. Grease base and side of a 24cm round cake tin with melted butter, then line with baking paper. Put extra melted butter in a large bowl and whisk in eggs and milk.
Combine flour, 360g of the caster sugar, coconut and zest in a second large bowl, then stir in butter mixture. Beat with a wooden spoon until smooth. Spoon into prepared tin and bake for 50 minutes or until cooked when tested with a skewer.
Meanwhile, put lime juice and remaining sugar in a small saucepan over a mediumhigh heat and bring to the boil. Cook for 10 minutes or until slightly thickened.
Pierce surface of warm cake repeatedly with a skewer, then pour over 1/2 of the lime syrup. Set aside to cool for 10 minutes. Invert cake onto a serving platter, then pour over remaining syrup. Decorate top with coconut flakes and serve with whipped cream on the side.