Coconut-lime cake with lime glaze

Preheat the oven to 180 ° C. Pollinate the shape with 1 tbsp of flour. Beat the butter, sugar and 1 pinch of salt for 10 minutes in a mixing bowl to an airy, white mass. Beat the eggs 1 by 1. Only add another egg if the previous one is completely included. Add the coconut. Sift the 150 g cake flour over the batter and fold it through.

Grate the green skin of the limes and press the fruit. Mix the grater and 2 tbsp juice through the batter. Spoon the batter into the mold and place it in the middle of the oven. Turn the oven to 170 ° C and bake the cake until golden brown for about 1 hour. Check after 50 minutes for doneness. Prick the skewer in the middle of the cake. If this comes out clean, the cake is done.

Pour the cake after 5 minutes and let it cool down on a rack or a dish. Mix 2 tsp lime juice with the icing sugar into glaze. Sprinkle over the cooled cake and let it harden in about 2 hours.