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It’s the first Monday of the year and we’re carrying on with our Monday Bake Day. This is because we like to bake for our friends at work and Monday is the day we Take-a-Cake. Our guinea pigs are always when Monday comes around!!

A delicious cake for any occasion, moist light sponge flecked with coconut and lime zest then whilst still hot, covered in a thick tangy sweet lime syrup.

125g Butter

1tbs finely grated lime rind

220g caster sugar

3 eggs

260g self – raising flour

90g desiccated coconut

125ml yogurt

125ml milk

Tangy Lime Syrup

80ml Lime juice

165g caster sugar

60ml water

Method

Grease 21cm Bundt pan. Preheat the oven 180c, gas 4, 350f

Beat the butter, rind and sugar in a medium bowl with an electric mixer until light and fluffy, add the eggs, one at a time beating until just combined between additions, the mixture may curdle., but do not panic it will come together when you add the flour. Stir in the flour, desiccated coconut, yogurt and milk in small batches until well combined.

Spread the mixture into the prepared pan. Bake in the oven for about 45 minutes.

Make the tangy lime syrup, combine the lime juice, caster sugar and water in a small pan, stir over a medium heat, without boiling until the sugar dissolves.

Simmer uncovered, without stirring for 3 minutes, transfer to a heat proof jug.

Remove from the oven stand the cake for 5 minutes. Turn the cake onto a wire rack over a tray, place a large dinner plate under the rack to catch any spare syrup, drizzle the hot tangy lime syrup over the hot cake.