• Preheat your oven to 350 F/180 C.
• Grease a 8-inch springform pan with butter, or cooking spray. Cut out a parchment round to fit the bottom of the pan and place in the bottom of the pan.
• Cream together the sugar and butter in a medium bowl with either an electric mixer of by hand. Continue to cream together until the pale and fluffy (about 4 minutes with an electric mixer; longer by hand).
• Gradually beat in the eggs until fully incorporated.
• Add the flour, and gently fold in to the batter, by hand.
• Lastly, fold in the coconut and the both the lime zest and juice.
• Pour your batter into the prepared pan, taking care to level the surface.
• Bake in the preheated oven for 1 hour, or until the cake has risen and is golden in colour. The cake should be firm to the touch.
• Let your cake cool in the pan for 5 minutes, and then remove it from the pan and leave to cool completely on a wire rack.

Lime Icing

• Toast the coconut by placing it in a dry pan over medium heat. It will only take a couple of minutes for the coconut to turn brown and fragrant.
• In a small bowl, combine the icing sugar and the lime zest and juice. You are looking for a thick, smooth icing. Add a couple of drops of water, if necessary.
• Spoon the icing over the top of the cake, letting it run down the sides.
• Sprinkle the toasted coconut over the icing and let it set.