Combine milk and coconut. If you are using dried coconut, instead of fresh, let the coconut soak in the milk for ten minutes till it swells up.

Grease and flour a 9"x5" loaf pan, in a medium bowl sift flour, baking powder, baking soda; to get it mixed. Cream butter and sugar. Add eggs one by one and cream again. Add lime juice and rind. Mix well.

Add half the coconut milk mix and half the flour. Stir to mix.

Preheat oven to 180 degree C. Add the other half of coconut milk mix and flour. Stir till smooth and creamy. If the batter is thick can add 2 or 3 tbsp of milk to make it creamy. Pour into greased tin.

Bake for 40 min or until a toothpick inserted in the center comes out clean. If you bake this in a 9" inch round pan it will take around 30-35 min to bake and 50 minutes in a loaf tin.

Bonus: I sliced the cake into half and added a layer of vanilla ice cream with lemon zest folded through and put it in the freezer for a few hours before serving. The cake got a little hard since it was in the freezer, but it was nice over all.