(adapted from Favourite Recipes from Books for Cooks 1, 2 & 3 [1])

The flavors of lime and coconut make this cake a unique treat. Leave it on the counter for weekday nibbling or it can be served with ice cream or thick creamy yogurt [2] to end a more formal meal.

Serves 6-8

For the Cake:
1 1/2 sticks of butter, at room temperature
3/4 c. sugar
Grated zest of 3 limes, washed and scrubbed
3 c. shredded dry coconut, plus a little extra for decorating
6 eggs beaten
1 1/2 c. all-purpose flour
1 tsp. baking powder

For the Syrup:
1 c. sugar
1/2 c. water
Juice of 4 limes

Heat oven to 350 degrees. Butter a 9 1/2 inch springform cake pan and line the bottom with parchment paper.

Put butter, sugar, and lime zest in a large mixing bowl and beat until light and fluffy. Add coconut and eggs to bowl and sift in flour and baking powder. Beat well for about 2 minutes until mixture is well combined. Add to cake pan and bake for about 50 minutes until the top is golden and the sides of the cake have shrunk slightly from the pan.

While the cake is baking, make the syrup. Place sugar and water in pan over medium heat and stir until sugar dissolves. Raise the heat, bring to a boil, then lower the heat and simmer for 5 minutes. Remove from heat and add lime juice.

Remove the cake from the oven, but do not unmold. Pour the syrup over the hot cake and let stand for about 2 minutes. Remove from the pan on to a cake platter and let stand.

Toast a little extra coconut over low heat until light gold and sprinkle over cake.