Grease bundt pan. Cream butter, rind and sugar in small bowl with electric mixer until light and fluffy; beat in 1/4 cup of the flour. Beat in eggs one at a time, beat until combined. Transfer mixture to a large bowl, stir in the remaining sifted flour with coconut, yogurt and milk in two batches. Spread the mixture into pan. Bake in 350°F oven about 45 minutes. Stand the cake about 5 minutes before turning onto wire rack.
Combine all ingredients in small pan. Stir over heat, without boiling, until the sugar is dissolved. Simmer uncovered, without stirring, for 3 minutes, strain.
Pour the hot lime syrup evenly over hot cake until the syrup is absorbed.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.