• Spray two 8-inch (20cm) round baking pans with non-stick spray and set aside.
• Preheat the oven to 340 °F (170°C) / (150° C) - if using a fan forced oven

Cake

Flour coconut mixture:

• In a large bowl, whisk together all purpose or cake flour, baking powder, unsweetened shredded (desiccated) coconut and salt and set aside.

Butter sugar mixture:

• In a separate bowl, beat together white granulated sugar and butter until light and creamy (about 3 minutes on medium speed).
• Fold in the zest of one medium lemon or lime and set aside.

Egg cream mixture

• Use another small bowl or measuring jug to whisk together the eggs and heavy cream (whipping cream) or milk
• Pour the whisked egg cream mixture into the butter and sugar mixture. Use a hand or stand mixer to beat for about 2 minutes on medium speed.
• Add in the flour/ coconut mixture and use a spatula or wooden spoon to fold it in until combined. Avoid over mixing. Just mix until there are no visible specks of flour in the batter.

Divide batter and bake:

• Divide the batter into the prepared cake pans.
• Bake for 20 to 25 minutes or until a skewer inserted comes out clean or without any batter clinging to it. Baking time may vary slightly since every oven is different.
• If you find that the cakes are browning too quickly, cover loosely with foil.
• Cool completely: Leave the cakes in the pan to cool for 10 minutes. Then run a blunt edged knife or spatula around the edges of the cake to loosen and turn out onto a cooling rack. Cool completely before frosting and decorating

Cream cheese frosting

• Use a large bowl with a handheld mixer or a stand mixer fitted with a paddle attachment to beat together the cream cheese and butter for 2 to 3 minutes until combined and creamy.
• Pour in the lime/lemon juice and vanilla extract and beat for about 20 seconds until combined.
• Sift in the powdered (icing) sugar and beat on medium speed for 2 minutes until the frosting is smooth and creamy.
• Refrigerate the cream cheese frosting for about 15 minutes before frosting the cooled cake.

Assemble and frost the cake

• Place one of the cake layers on a serving plate on a cake turntable (if you have one).
• Add ¼ of the frosting on top of the cake and use a spatula to smoothen out the frosting.
• Add the next layer of cake. Repeat by piping or spreading the remaining frosting over the top and around the sides of the cake.
• Decorate with lemon / lime slices and shredded coconut or as you prefer.

Storage

• The frosted cake can be stored in an airtight container, in the fridge, for up to three days.