|2 cups self-rising flour||2 tbsp fresh lime juice|
|1 cup plus 2 tbsp granulated sugar||1 cup confectioners' sugar, or more as needed|
|2 sticks butter, at room temperature||finely grated zest of 1 lime|
|4 large eggs, lightly beaten||2 tbsp fresh lime juice|
|⅔ cup shredded coconut||10 oz (300 g) cream cheese, at room temperature|
|finely grated zest of 1 lime||2 tbsp toasted shredded coconut|
Preheat the oven to 350 F (180 C). Grease an 8in (18cm) round cake pan or springform pan that is at least 3in (7cm) deep. Line the bottom with parchment paper. Sift the flour into a large bowl, add the sugar, butter, and eggs and beat with an electric mixer until well blended. Stir in the coconut, lime zest, and lime juice. Scrape into the prepared pan and level the top. Bake for 1 hour-1 hour 15 minutes or until risen and firm to the touch. Let cool for 5 minutes in the pan, then unmold onto a wire rack to cool completely. Using a serrated knife, carefully slice the cake horizontally into three equal layers.
To make the icing, sift the confectioners' sugar into a bowl, add the lime zest, lime juice, and cream cheese and beat with an electric mixer until it is well blended. Taste, adding more sugar if needed. Spread the icing over the three layers of the cake, then sandwich them together. Scatter the toasted coconut over the top.
Toast the coconut in a small nonstick frying pan. There is no need for any fat, as it is already very oily, but this means it can burn easily and stick to the bottom of the pan, so shake the pan gently over the heat until the coconut is golden brown.
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