Lime Coconut Cake

1 cup (100g) sweetened flaked coconut
½ cup (113g/1 stick) unsalted butter, softened
1 ¼ cups (250g) granulated sugar
finely grated zest of 2 large limes
2 large eggs
½ teaspoon vanilla extract
1 ¾ cups (245g) self-rising flour*
½ cup (120ml) coconut milk
¼ cup (60ml) whole milk
¼ cup (60ml) fresh lime juice, divided
1 cup (140g) confectioners’ sugar
½ tablespoon rum (optional)

Preheat oven to 180°/350°F with rack in middle. Generously butter a 22x5cm (9x2in) round cake pan and line bottom with a round of parchment paper. Butter paper as well.
Toast coconut in a small baking pan in oven, stirring once or twice, until golden, about 6 minutes. Cool. Leave oven on.
Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs, one at a time, followed by the vanilla. Stir together flour and ½ cup (50g) of the coconut (reserve remainder for topping). Stir together coconut milk, milk and 2 tablespoons of the lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.
Spoon batter into pan and smooth top. Bake until golden and a wooden pick inserted into center comes out clean, 40-45 minutes. Cool to warm, then turn out of pan and discard parchment. 
Sift the confectioners’ sugar into a small bowl, then whisk in remaining 2 tablespoons lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.

* instead of self-rising flour, I used 1 ¾ cups (245g) all purpose flour + 1 ¾ teaspoons baking powder + ¼ teaspoon table saltServes 8