Lime Syrup Cake

  • Gluten Free Recipe

  • A real winner! Moist and easy to make it is delicious warm from the oven with ice cream for dessert.
  • Stores well in an airtight container for several days or freeze.
  • Mix 2 Tbsp Barker’s Lime fruit syrup or Squeezed NZ Limes with Elderflower into 1 cup natural yoghurt and serve with the cake.
  • Add 1 Tbsp freshly grated lime zest to the sugar syrup topping.
  • Short on butter? Replace it with 1 cup light cooking oil.


  • 1 cup sugar
  • 125g butter, melted
  • 3 medium sized eggs
  • 1 cup natural or Greek yoghurt
  • 1 cup desiccated coconut
  • 1/2 cup Barker’s Lime fruit syrup
  • 1/2 tsp salt
  • 1 1/2 cups self-raising flour



  1. Preheat oven to 180°C.
  2. Butter and flour a 23cm spring form cake tin.
  3. Place the sugar into food processor and with blades turning slowly add the butter and process until smooth and creamy.
  4. Add the eggs, one at a time while processing.
  5. While still processing, add the yoghurt and coconut, then Lime fruit syrup and salt.
  6. Open the processor, add the flour, replace lid and process only enough to mix in the flour.
  7. Pour into cake tin and bake for 45 minutes, or until the sides shrink from edge and the centre springs back.
  8. Remove from oven and brush with the topping.
  9. Allow to sit in tin for 5 minutes before removing and serving warm with lashings of yoghurt.