Directions

1. Preheat the oven to 350°F and grease and line a 9-inch loaf pan with parchment paper.
2. Add shredded coconut to a sheet pan and place in the oven. Bake for about 5 minutes, until the coconut is lightly toasted, and let cool.
3. Add Clebby’s Vegetable Oil, eggs, coconut cream, lime juice, and vanilla extract to a small mixing bowl and whisk to combine.
4. In another mixing bowl, add the sugar and lime zest. Massage the lime zest into the sugar with your fingers, then add all-purpose flour, salt, and baking powder. Whisk to combine. Slowly add the dry ingredients into the wet ingredients, mixing until just incorporated, then fold in one cup of shredded toasted coconut.
5. Pour the batter into the prepared loaf pan.
6. Bake for 1 hour and 15 minutes until an inserted toothpick comes out clean.
7. Meanwhile, add room temperature unsalted butter to a mixing bowl and beat until smooth. Beat in the coconut cream, vanilla extract, and salt. Once incorporated, beat in the powdered sugar a half cup at a time. Beat until light and fluffy.
8. Allow the coconut cake to cool completely, then top with frosting. Sprinkle the top with the remaining toasted coconut.