Fresh Coconut Cake with Lime and Cranberry Syrup

This is an ideal cake to use for Birthdays as it keeps well for more than 5 days.  I added alcohol in cake mixture to extend shelf life. This recipe makes 30cmx40cm Rectangular cake or 35cm diameter round.

250g butter
8 eggs
400g Caster Sugar
400g freshly grated Coconut(approx 2 med size coconuts)
400g Self Raising Flour
50g Rice flour
4 tablespoons Malibu
250ml Fresh Cream
75ml inside juice from Fresh Coconut
Grated rind of 1 Lime
1 tsp bicarbonate of Soda

Cranberry Lime Syrup
4 Tablespoons Rum
1 Tablespoon Cranberry Jam
Jucie of 1 Lime
1/2 cup caster Sugar
1/4 cup water

Using a food mixer, cream butter and sugar till pale and fluffy.  Add eggs 1 at a time beating on low speed. Sift flours. Lift fitting from mixture, add sifted flours, coconut  Cream, rind, Malibu and bicarbonate of soda.  Lower down beater again and beat for 2 minutes on low speed to reach a  nice cake mixture.  Butter cake pan and pour mixture.  Arrange top evenly with a spatula.  Bake in a 170c oven for 3/4 hours till cake is completely cooked when tested with skewer.  Remove from oven, prick with skewer all over, and pour syrup on top.
To Make Syrup
Put all ingredients in a small pan and bring to boil stirring until sugar has completely dissolved.