Preheat oven to 170 degrees fan forced

Grease and line a jumbo loaf tin (base measurement 27cm x 10cm), or a 24cm (base measurement) round cake tin

Place butter and lime zest into TM bowl and blend 40 seconds / 50 / speed 4 to loosen up

Insert butterfly

Add eggs, yoghurt and coconut milk and blend 10 seconds / speed 3, scrape around bowl

Add sugar, flour and coconut and blend 10 seconds / speed 3, scrape around bowl, and then blend a further 1 minute / speed 3

Pour batter into tin, smooth over top and bake for 1 hour and 10 minutes or until a skewer inserted into centre comes out clean (it take exactly 1 hour and 10 minutes in my oven)

Allow cake to rest for 15 minutes before removing to a rack to cool completely

Place loaf or cake onto a cooling rack above a baking tray lined with greaseproof paper

Place icing sugar in a small bowl

Add 2 tablespoons of lime juice to start with and stir through … then add the extra 2 teaspoons and keep blending until you get a looser mixture

At this point decide if you wish to have a runnier glaze, or if you are happy with the mix as it is (pic shows the glaze using 2-1/2 tablespoons of juice) … if you wish your glaze to be thinner add just a few drops of juice at a time until you have the consistency you want

Drizzle cake with the glaze allowing the drips to fall down the sides through the cooling rack and onto the baking tray

Sprinkle coconut flakes or shredded coconut down the middle of the cake if it is a loaf, or all over a round cake while the glaze is still wet

Allow to set before lifting onto a cake plate to serve