adapted from Gourmet Magazine

• 1 1/2 cups sweetened flaked coconut
• 1 stick unsalted butter, softened
• 1 1/4 cups granulated sugar
• 1 tbsp grated Key lime zest
• 2 large eggs
• 1 3/4 cups self-rising flour
• 3/4 cup whole milk
• 1/4 cup fresh Key lime juice, divided
• 1 cup powdered sugar
• 1 tbsp Meyer’s rum

Preheat oven to 350°F with rack in middle. Generously butter a 10″ springform pan and line bottom with a round of parchment paper.

Toast coconut in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.

Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs 1 at a time. Stir together flour and 1/2 cup coconut (reserve remainder for topping). Stir together milk and 2 tablespoons lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.

Spoon batter into pan and smooth top. Bake until golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool about 15 minutes then turn out of pan and discard parchment.

Whisk together powdered sugar, remaining 2 tablespoons lime juice, and rum and pour over cake. Sprinkle with remaining coconut.