"This makes a large cafe-style cake that would make a great dessert at a large luncheon.  You could easily feed 15 people with this cake."

Ingredients

250g butter

450g or 21/4 cups sugar

8 eggs

350g or approx 41/2 cups coconut

320g or 21/2 cups self-raising flour

2 tsp. lime zest

 

Orange water:

250g sugar

250ml water

1 orange quartered

 

Topping:

160g or 3/4 cup brown sugar

250ml cream

160g or 2 cups coconut threads

Method

Preheat the oven to 150degC.  Grease and line a 26cm cake tin. 
Cream the butter and sugar, slowly add the eggs and lime zest. Fold in dry ingredients.  Bake at 150degC for approximately 2 hours or until a skewer comes out cleanly when tested.

When the cake has been removed from the oven – poke the cake with the skewer about 12 holes in the top of the cake.  Allow the cake to cool. 
While the cake is cooling heat the sugar, water and orange segments in a pan to make the orange water.  Allow the hot water/sugar and orange mixture to infuse in flavour for as long as possible.  When ready to pour this over the cake, strain the orange segments out and pour it over the cake.

For the topping heat the brown sugar and cream in a pan and take off the heat when the sugar has dissolved , but prior to boiling.  Add coconut threads. 
Place on top of the cake and grill for a few minutes until lightly browned