Lime Coconut Cake

Serves 8-10, Prep 15 mins, Cook 55 mins

1 cup desiccated coconut

250g unsalted butter, chopped, at room temperature

1½ cups caster sugar

1 tsp finely grated lime rind

4 eggs, at room temperature

1¹/³ cups self-raising flour

2 tblsps lime juice

2 tblsps milk

Extra desiccated coconut and finely grated lime rind, to decorate

ICING

1½ cups icing sugar mixture 1

tsp lime juice

3-4 tsps boiling water

1 Grease a deep, 24cm round bundt pan (12-cup capacity). Add ¼ cup of the coconut. Shake pan well to coat base and side. Discard any excess.

2 Place butter, sugar and rind in food processor. Process for about 30 seconds, or until combined and pale.

3 With motor operating, add eggs, one at a time. Add flour, juice, milk and remaining ¾ cup coconut. Process for 10 seconds. Scrape down side of bowl. Process for a further 10 seconds, or until smooth. Spoon into prepared pan. Smooth over top.

4 Cook in a moderately slow oven (160C) for about 55 minutes, or until a skewer inserted into the centre comes out clean. Remove. Stand in pan for 10 minutes. Turn out onto a wire rack to cool completely.

5 To make icing, place sugar and juice in a small bowl. Stir in enough water to form a smooth consistency.

6 Spoon icing over cake. Sprinkle with combined coconut and rind.