Lime, caramel and toasted coconut cake

1.Grease and line a 26cm springform tin. Preheat oven to 150°C fanbake.

2.Gently beat together butter and sugar until well combined, but not beginning to turn pale.

3.Add two of the eggs and beat in. Add half the coconut and half the flour and mix to combine. Add remaining eggs, flour and coconut, mix until well combined (you should end up with a nice thick batter).

4.Pour batter into prepared tin and bake for about 45 minutes or until a sharp knife or skewer comes out clean when inserted into the centre of the cake.

5.Leave in tin to cool while you make the citrus syrup. Place sugar and juice in a pan and bring to the boil, stirring to dissolve sugar. Remove from heat and set aside.

6.With a skewer, pierce holes all over the top of the cake, still in its tin, and slowly pour warm syrup over the top, allowing the cake to suck in all the liquid. Leave for 20 minutes.

7.Just before serving, heat together the cream and brown sugar in a pan until just boiling, stirring to dissolve sugar. Remove immediately from heat so it doesn’t burn. Stir in coconut chips and shreds, mixing to thoroughly combine and coat in caramel.

8.Carefully remove cake from tin and place on serving platter. Spoon warm caramel topping over top and scatter with crushed, whole freeze-dried mandarins. Serve with soft whipped cream or yoghurt.