• In a bowl, add room temperature (softened butter) and sugar.
  
• Beat butter and sugar on a low to medium speed with an electric hand mixer or a balloon whisk. Beat well until it combines well. Now add an egg at a time and beat at low speed.
  
• Beat the eggs until it is creamy and fluffy in consistency. Use a spatula and scrape the mixture together.
  
• Sieve all the dry ingredients (all-purpose flour, baking powder, salt) into the butter-egg mixture.
  
• Mix the dry ingredients with a spatula. Add milk and beat well. I used an electric hand beater to make it easy. You can mix it with a spatula using the cut-and-fold method.
  
• Mix until it forms a smooth, creamy cake batter. The consistency has to be as shown in the picture.
  
• Add sweetened coconut flakes, lemon juice, and key lime extract to the cake batter and gently fold until well combined.
  
• Grease the loaf pan with butter and dust with all-purpose flour. Transfer the cake batter to the pan.
  
• Meanwhile, preheat the oven to 180*C and bake it for 30 to 35 minutes or until an inserted skewer comes out clean.
  
• Let it cool in the pan for 10 minutes. Then transfer onto a cooling rack. Let it cool completely before sugar-glazing the cake.
  

HOW TO SUGAR GLAZE?

• Add icing sugar to a bowl. Add two to three tablespoons of milk, and mix well until it forms a smooth glaze. A simple sugar glaze is ready to top the lemon and coconut cake. Sugar glaze is optional! You can skip the frosting and dig in as it is.