1. Preheat your oven to 170°C/338°F (fan-forced if you’ve got it)
2. If you do not have a fan-forced oven, add 20° to the 170°C/338°F for a regular oven.
3. Lightly grease and line three 20cm cake tins.
4. For the sponge, beat butter and sugar until pale and fluffy.
5. Slowly add the eggs, mixing well after each addition.
6. Sift the flour and baking powder, and fold them into the mix along with the coconut.
7. If it feels thick, add a few spoons of milk.
8. Fold in lime juice and zest. Make sure to zest before juicing limes to avoid losing flavor
9. Divide the batter evenly among the tins and bake for about 20 minutes, or until springy to the touch.
10. Cool slightly, then turn out onto wire racks to cool completely.
11. Note:  Baking time may vary depending on oven type; check by touch or skewer test.
12. For the icing, beat butter, cream cheese, coconut, and vanilla until smooth.
13. Gradually add icing sugar, then fold in lime juice and zest.
14. Add a splash of milk if too stiff for spreading smoothly

Assemble the cake: spread icing on the base layer, top with the second layer, repeat, and cover the whole cake. Smooth with a palette knife.

Toasted coconut: toast lightly to avoid burnt edges; adds flavor and crunch. Press toasted coconut onto the sides and sprinkle lime zest on top. Serve and enjoy!