FOR THE CAKE
125g butter, softened
200g caster sugar
zest of 1 lime, finely grated
juice of 2 limes
225g self-raising flour, sifted
30g desiccated coconut
200g sour cream
FOR THE SYRUP
1⁄3 cup water
1. Preheat oven to 180°C.
2. Grease a round 20cm baking tin (preferably a springform tin) and line the base with baking paper.
3. Put the butter and caster sugar in the bowl of an electric mixer and beat until pale.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the lime zest and juice; mix well.
6. Fold in the self-raising flour and desiccated coconut.
7. Stir in the sour cream.
8. Spoon into the prepared tin. Bake for 50 minutes or until a skewer inserted into the centre comes out clean.
9. Meanwhile, place the water and sugar in a small pot and cook over a medium-low heat until the sugar has dissolved. Increase the heat and simmer for 1 minute.
10. As soon as the cake is removed from the oven, pierce it 10 to 12 times with a fine skewer and pour the hot syrup over the top.
11. Let the cake cool in the tin for 10 to 15 minutes, then run a knife around the edge to loosen the cake from the tin. Transfer to a serving plate and serve.
TIP I like it warm out of the oven with double cream and blueberries!