Lime Syrup Cake

Lemons can be substituted for limes.

125g butter, chopped
3 eggs, beaten
3/4 cup milk
1 1/2 cups self raising flour
1 1/4 cups caster sugar

Lime syrup
1/2 cup lime juice
1/2 cup white sugar


Preheat oven to 180 degrees (fan forced).  Lightly grease and line a 23 cm springform cake pan.

Melt butter in a saucepan over medium heat.  Transfer to a bowl.  Add eggs and milk.  Stir until combined.

Combine flour, sugar and coconut in a bowl.  Add milk mixture.  Stir to combine.  Spread mixture into pan.  Bake for 40 to 50 minutes or until a skewer inserted comes out clean.

Make lime syrup.  Combine lime juice and sugar in a saucepan over medium heat.  Bring to the boil.  Reduce heat to low and simmer for 5 minutes or until syrupy. 

Make holes over surface of cake by inserting skewer to help the syrup sink into the cake rather than running down the sides.  Pour hot lime syrup over hot cake.  Allow cake to cool in pan before releasing side of pan.  Cut into slices and serve. 

Caramel Sauce

125g butter
1 cup firmly packed brown sugar
3/4 cup reduced cream

Melt butter in a heavy saucepan.
Add sugar and stir over low heat until dissolved.
Increase heat and boil for 3 minutes.
Remove from heat and when bubbles subside, carefully
stir in cream.
Makes about 1 1/2 cups.