Pre-heat the oven to 160C (350F) fan-forced and lightly grease a 10 cup capacity bundt tin with butter. I also floured mine just in case.

In the bowl of an electric mixer, beat the butter until light and creamy then slowly add the sugar until light and fluffy.

Add the eggs, one at at time, making sure each one is incorporated before adding another.

Scrape down the bowl.

In a separate bowl, stir the coconut cream, lime juice, water and vanilla together.

Add half the flour to the mixer and beat it through then add half the coconut cream mixture.

Repeat with the remaining ingredients.

Take the bowl off the stand and fold through the toasted coconut.

Bake for 45-55 minutes or until a cake tester inserted in the middle comes out clean.

Leave to rest in the tin for 10 minutes then transfer to a wire rack to cool.

To make the icing, mix all the ingredients together until they form a drizzle.

Drizzle over the cooled cake then top with coconut, lime and dust with icing sugar.