Preheat the oven to 160ºC/325ºF/Gas mark 3

Grease and line a 15cm/6" loose-bottomed cake tin with baking parchment

In the bowl of a stand mixer, cream the butter and the sugar

In a measuring jug, lightly beat the eggs

Pour the eggs into the butter/sugar mixture in 3 stages and mix in, with a serving spoon of the flour (to prevent curdling)

Mix in the lime juice

Fold in the dry ingredients (flour/baking powder/dessicated coconut)

Spoon the mixture into the prepared cake tin, levelling out the surface

Bake for 50 minutes to an hour or until a skewer inserted into the centre comes away clean

Allow to cool in its tin for 5 minutes before removing it and letting it cool completely on a wire rack

Sift the icing sugar into a bowl to remove any lumps

Add the butter and combine well

Add the lime juice, a tablespoon at a time, until the required consistency is achieved

Sprinkle over the lime zest and serve