Ingredients
- Melted butter, to grease
- 200g (1 1/3 cups) self-raising flour, sifted
- 155g (3/4 cup) caster sugar
- 1 tsp baking powder
- 65g (1 cup) shredded coconut
- 150g butter, melted
- 3 eggs
- 125ml (1/2 cup) fresh lime juice
- 1 tbs finely grated lime rind
- Preheat oven to 180°C. Brush an 18cm (base measurement) square cake pan with melted butter. Line with non-stick baking paper, allowing the edges to overhang.
- Process flour, sugar, baking powder and 50g (2/3 cup) of coconut in a food processor for 20 seconds. Add butter, eggs, lime juice and lime rind. Process until well combined.
- Pour into the pan and smooth the surface. Bake for 40 minutes. Sprinkle with remaining coconut and bake for a further 10 minutes or until a skewer inserted into centre comes out clean. Set aside for 5 minutes to cool slightly. Transfer to a wire rack to cool completely.
- More ideas: Thread thin lime wedges and salmon pieces onto bamboo skewers. Cook on the barbecue. Stir lime rind, lime juice and garlic into softened butter. Place on baking paper. Roll into a log and chill. Slice and serve on barbecued corncobs.
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