1. Preheat the oven to 350°F (180°C). Lightly grease a 10×4 inches loaf tin* and line with a piece of baking parchment. Set aside.

2. Wash the organic lime with hot water, dry, and zest, then squeeze out the juice and collect it. Add the zest to the sugar and rub it into the sugar to release some of the oil from the lime zest. If your coconut milk has a compact layer on top, pour it into a small bowl and warm it up shortly in the microwave – stir until smooth.

3. Add the spelt flour, lime-infused sugar, desiccated coconut, cornstarch, and baking powder to a large bowl and mix to combine. Add the coconut milk, lime juice, and vanilla extract and mix until well combined. Pour the batter into the prepared loaf tin and smooth out. Bake the cake in the preheated oven for about 50-55 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. Take the cake out of the oven and let cool down inside the tin for a few minutes, then pull it out with the baking parchment and let it cool down completely on a wire rack.

4. Mix the confectioners’ sugar, lime juice and some heavy cream in a small bowl – you want a quite thick glaze. If it is too thin, add some more confectioners’ sugar or more heavy cream if it is too thick. Glaze the cooled cake and decorate with some toasted coconut flakes. Let the glaze dry completely before serving the cake.