Lime And Honey Syrup Cake

Preheat the oven to 350 degrees F. Butter and flour a 9-inch Bundt pan.

Stir together the flour, coconut, almonds, baking powder, and salt in a large bowl. Beat the butter, sugar, and lime zest in a large bowl with an electric mixer at medium speed until creamy.

Add the eggs, one at a time, until just blended after each addition. With mixer at low speed, gradually beat in the dry ingredients, alternating with the yogurt and lime juice.

Spoon the batter into the prepared pan. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes. Turn out onto a rack. Place the cake on the rack in a jelly-roll pan.

For Lime and Honey Syrup: Peel the limes and slice the zest into thin strips. Squeeze the juice from the limes and place it in a small saucepan with the zest, water, honey, and cardamom pods. Bring to a boil over low heat and simmer for 5 minutes.

Scoop out the cardamom. Poke holes in the cake with a skewer. Pour the syrup over the hot cake. Scoop up any syrup from the pan and drizzle over the cake.