1. Preheat oven to 190C (170C fan-forced, 375F, gas mark 5).
2. Line a loaf tin (or an 8inch round springform tin) with some baking paper.

To make the Coconut and Lime Pound Cake – Step 1:

1. Place all Step 1 ingredients into a blender or 2 cup capacity jug and process until silky smooth, about 2 minutes (I used a jug and my immersion blender for this).

To make the Coconut and Lime Pound Cake – Step 2:

1. Transfer the mixture from Step 1 into a large bowl (or your mixer bowl).
2. Add all Step 2 ingredients and mix on medium-low speed until just combined, or for about 1 minute.

To bake the Coconut and Lime Pound Cake:

1. Transfer batter into your baking tin and smooth over the top.
2. Bake in a preheated oven for about 30 minutes or until the cake is just starting to turn golden on top, and is cooked through – check with a clean bamboo skewer.
3. Remove from oven and cool for 10 minutes in the tin, before transferring to a wire rack.
4. In the meantime, make the Frosting:
5. Place all Frosting ingredients in a blender and blend until the mixture is smooth (again, I used a jug and my immersion blender). Set aside until the cake has cooked completely.

To serve the Coconut and Lime Pound Cake:

1. Spread frosting on top of the cake. Sprinkle over with extra lime zest. Cut and serve.

To store:

1. Keep leftover cake in an airtight container in the fridge.