Method :
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Preheat oven to 180C and grease a deep
20cm cake tin.
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Place coconut in a heavy-based pan and
stir over heat until light golden brown.
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Remove from pan to cool.
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To make streusel: combine coconut,
brown sugar and lime rind in a small bowl.
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Coat inside of tin with streusel,
shake excess back into bowl, and reserve.
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Spread half the prepared cake batter
in tin, then sprinkle evenly with reserved streusel.
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Using a skewer, swirl streusel through
batter, then top with remaining batter.
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Bake for about 50 minutes, or until
firm.
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Stand cake in tin for 5 minutes before
turning out onto a cake rack to cool.
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Remove paper when cool.
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Decorate cake with whipped cream,
toasted coconut and lime slices, if desired.
Makes 1 cake
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