Coating the pan with coconut will help prevent the cake from sticking. Don’t over-process cake mixture or it will make the cake tough.
1 cup desiccated coconut
250g unsalted butter, chopped, at room temperature
1 1⁄2 cups caster sugar
1 tsp finely grated lime rind
4 eggs, at room temperature
1 1/3 cups self-raising flour
2 tblsps lime juice
2 tblsps milk
Extra desiccated coconut and finely grated lime rind, to decorate
1 1⁄2 cups icing sugar mixture
1 tsp lime juice
3-4 tsps boiling water
Grease a deep, 24cm round bundt pan (12-cup capacity). Add 1⁄4 cup of the coconut. Shake pan well to coat base and side. Discard any excess.
2 Place butter, sugar and rind in food processor. Process for about 30 seconds, or until combined and pale.
3 With motor operating, add eggs, one at a time. Add flour, juice, milk and remaining 3⁄4 cup coconut. Process for 10 seconds. Scrape down side of bowl. Process for a further 10 seconds, or until smooth. Spoon into prepared pan. Smooth over top.
4 Cook in a moderately slow oven (160C) for about 55 minutes, or until a skewer inserted into the centre comes out clean. Remove. Stand in pan for 10 minutes. Turn out onto a wire rack to cool completely.
5 To make icing, place sugar and juice in a small bowl. Stir in enough water to form a smooth consistency.
6 Spoon icing over cake. Sprinkle with combined coconut and rind.