Cake with lime and coconut

When frying the coconut flakes for the cake (fat is not needed for this), gently shake the pan over the fire and be careful - the flakes can burn quickly. There may be not three, but two cakes - in this case, the layer of cream should be thicker.

Ingredients

• Flour - 2 cups
• Sugar - 1 cup and 2 tbsp. l.
• Butter, room temperature - 250 g
• Eggs large, lightly beaten - 4 pcs.
• Coconut - 2/3 cup
• Finely grated zest of 1 lime
• Lime juice - 2 tbsp. l.
• Powdered sugar - 1 cup
• Finely grated zest of 1 lime
• Lime juice - 2 tbsp. l.
• Cream cheese, room temperature - 300 g
• Coconut flakes, toasted - 2 tbsp l.

Directions

1. Preheat oven to 180 degrees. Grease a round mold with removable sides and cover with parchment. Sift flour into a bowl, add sugar, butter, eggs and beat the dough with a mixer. Stir in coconut flakes, lime zest and juice. Pour into a mold and bake for 1 hour to 1 hour and 15 minutes. Leave in the pan for 5 minutes, remove and cool completely on a wire rack. Carefully cut with a nail file into three cakes.
2. Sift the powdered sugar into a bowl, add the lime zest and juice, cream cheese and beat with a mixer. Lubricate the cakes with cream. Sprinkle the top of the cake with toasted coconut.