125g unsalted butter
225g self-raising flour
500g caster sugar
175g desiccated coconut
6 limes, zested and juiced
3 tsp natural vanilla extract
125g pure icing sugar, sifted
1 Preheat camp oven over medium-high coals. Melt the butter, then set aside to cool slightly. Whisk in the eggs and milk.
2 Combine the flour, 360g sugar, coconut and lime zest in a large bowl, then stir in the butter mixture and beat until smooth. Spoon into a lined 24cm round cake tin and bake in the camp oven on a trivet for 45-50 minutes, until a skewer can be inserted and removed cleanly. Remove from the oven and pierce the top repeatedly with a skewer.
3 Meanwhile, boil the lime juice and remaining sugar in a small saucepan until it thickens slightly. Pour over the cake, then set aide to cool slightly before serving.
4 Combine the mascarpone, vanilla extract and icing sugar in a bowl and whisk until smooth. Serve with the slices of cake.