Virgin Gorda Coconut Cake

Preheat oven to 350°F (176°C).
In a medium bowl, combine flour, coconut, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Add vanilla extract and lime juice.
Alternately add dry ingredients and milk, beginning and ending with dry ingredients.
Pour batter into a greased 9-inch round cake pan.
Bake for 1 hour or until a toothpick inserted in the center comes out clean.

Preheat oven to 350°F (176°C). Grease a 9-inch round cake pan with butter and lightly dust with flour.
In a medium bowl, combine 1 cup all-purpose flour, 1/2 cup shredded coconut, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Mix until ingredients are well blended.
In a large bowl, cream 1/2 cup butter and 1/2 cup sugar until light and fluffy.
Add 2 eggs one at a time, beating well after each addition.
Add 1 teaspoon vanilla extract and 2 tablespoons fresh lime juice. Mix until incorporated.
Alternately add dry ingredients and 1/2 cup milk, beginning and ending with dry ingredients. Mix until ingredients are just combined.
Pour batter into prepared cake pan. Tap the pan on the counter to remove air bubbles.
Bake for 1 hour or until a toothpick inserted in the center comes out clean.
Allow cake to cool for 10 minutes before removing from pan and transferring to a cooling rack.