Lime Coconut Cake (Susan) from Get It Ripe by jae steele (Arsenal Pulp Press, 2008)

Lime Coconut Cake
Ingredients
2 ¼ C. light spelt flour (plus extra for dusting)
1 C. organic sugar
1/3 C. unsweetened shredded coconut
1 tsp. baking soda
½ tsp. salt
1 C. coconut milk (non-light version)
¼ C. softened non-hydrogenated coconut oil (plus extra to coat pan)
Zest of 2 organic limes
1 tsp. pure vanilla extract
¼ C. freshly squeezed lime juice
Powdered organic sugar (for garnish)

Instructions
Preheat oven to 350 degrees. Lightly oil a 9 inch cake pan and dust with flour.
Wisk together the flour, sugar, coconut, baking soda, and salt in a large bowl.
Add the coconut milk, oil, lime zest, and vanilla, and mix with a spatula just until all flour is absorbed. Add the lime juice, stir quickly, just until juice is evenly distributed throughout the batter, and immediately pour into pan.
Bake for 25-30 minutes, until top is domed, edges have begun to pull away from sides, and a toothpick inserted into center comes out clean.
Remove from over and allow to cool in pan for 10 minutes, before transferring it to a rack or serving plate. Serve warm, dusted with powdered sugar, or allow to cool completely before frosting or glazing.

Lime Coconut Icing (Optional)
Ingredients
1 C. unsweetened shredded coconut (plus extra for garnish)
1 C. powdered sugar
½ C. softened non-hydrogenated coconut oil
3 Tbs. fresh lime juice
2 Tbs. coconut milk (non-light version)
½ tsp. pure vanilla extract
1/8 tsp. salt
1 tsp. finely grated lime zest
1 fresh lime, thinly sliced (for garnish)

Instructions
Toss the coconut into a food processor and give it a whirl for about 1 minute to make a fine powder. Add the sugar, oil, lime juice, coconut milk, vanilla, and salt, and blend until smooth, slightly adjusting measurements if needed for a spread-able texture. Scrape all the icing into a bowl using a spatula. Fold in the lime zest.
Spread a very thin layer of icing over the cake (to create a ‘crumb coat’). Refrigerate cake 10 minutes to set.
Remove cake from fridge and frost with remaining icing, starting from center top and working out to and down the sides. Garnish with the lime slices and additional shredded coconut.

Can double both recipes for a two layer cake.

See Jae Steele's website and blog at: Get It Ripe