Before you start, preheat oven to 180°C. Line a 20cm cake tin with baking paper.
Place oil, eggs, first measure of sugar and lime zest and juice in a large bowl and whisk to combine. Add remaining cake ingredients and fold to combine.
Transfer batter to cake tin and bake for 40-45 minutes, until a skewer inserted comes out clean.
Meanwhile, place second measure of lime zest and juice, second measure of sugar and coconut milk in a small pot on low heat. Cook for about 5 minutes, until reduced to a syrupy consistency.
To serve, pour syrup over warm cake and serve with coconut cream or yoghurt.