Let eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease one 9 x 2-inch round cake pan (batter will overflow a shallower pan); set aside.

In small bowl stir together four and baking powder; set aside. In large bowl beat eggs on high about 4 minutes, until slightly thickened. Gradually add sugar; beat on medium 4 to 5 minutes until pale yellow and thickened. Add flour mixture; beat on low to medium just until combined.

In small saucepan over low heat stir milk and butter until butter is melted; add to batter, beat to combine. Pour batter in pan. Bake 20 to 25 minutes or until wooden pick inserted near center comes out clean. Cool in pan on a wire rack . To serve, cut cake in wedges; top with Lime Syrup with Tropical Fruit. Serve immediately. To store, cover and refrigerate untopped cake. Makes 9 servings.

Lime Syrup with Tropical Fruit: Shred 2 tsp. lime peel; set aside. In pan combine 1/4 cup each lime juice and water with 1/2 cup sugar; cook and stir to dissolve sugar. Increase heat; boil gently, uncovered, 3 minutes (don't stir). Cool 5 minutes. Stir in peel and 4 cups fruit (mango, papaya, and carambola/star fruit).