Preheat the oven to 180C/350F/gas mark 4
Use a 900g/2 lb loaf tin.
Grease and line the loaf tin. Cream the butter and sugar together, and gradually beat in the sour cream. Beat in the coconut and lime juice; fold in the flour, carob powder and lime rind. Mix in the milk. Spoon the mixture into the tin, making the surface level, then bake for about 55 minutes. Test with a warm knife. Carefully lift out with the paper and cool. Clean the tin.
For the syrup, dissolve the sugar in the cordial over a gentle heat and when dissolved and clear, bring to the boil for 2 or 3 minutes till it forms a thin syrup. Return the cake to the tin and pour the syrup over, poking it in with a skewer. Cool the cake in the tin.
