Preheat the oven to 180C and line the pan bottom of a 23 cm springform pan with paper. I like to oil and dust the sides as well. Juice and zest limes to get the adequate quantity.
In a single bowl, add the wet ingredients: the eggs, oil, vanilla, and mix them together with a whisk.
Add the sugar and continue whisking. Add the lime zest and juice, coconut cream and whisk all together.
Add the flour, baking powder, baking soda, salt and mix. Then finally add the desiccated coconut. Mix them in and pour the cake pan. Bake the cake for 40-45 minutes at 180C or until a testing skewer comes out clean.
Cool the cake and then make the topping by mixing the sugar, lime juice, and pinch of salt together. Don’t make it in advance as it dries up quickly. Pour in on the cooled cake and then top with dessicated coconut if desired. Enjoy!
