Pre-heat the oven to 170C fan-forced.

Grease and line a 20cm round cake tin with baking paper.

In the bowl of an electric mixer, beat the eggs together until nice and thick and pale.

With the motor running, slowly add the olive oil until it is all incorporated and the mixture is a pretty light yellow colour.

Add the sugar and salt and keep beating then add the sifted flour and baking powder and the lime zest and beat until mixed in.

Spread the batter into the tin and bake for 40 minutes or until a cake tester inserted in the middle comes out clean.

Heat the extra sugar, lime juice and water over low heat, stirring until the sugar dissolves.

Take it off the heat and set aside.

As soon as the cake comes out of the oven, use a skewer to prick it all over then pour over the lime juice.

Leave the cake to cool completely in the tin.

Heat a small non-stick frying pan over medium heat and gently toast the coconut chips just to give them some colour.

Remove to a plate to cool.

Take the cake out of the tin and top with the nuts and coconut then sprinkle with icing sugar.