Step 1

Preheat the oven to 350°F (175°C). Grease a 8-inch springform round cake pan with non-stick cooking spray and line the bottom with a parchment paper round.

Step 2

In a large bowl, whisk together 1 cup of coconut milk (saving the rest for later) and sugar until evenly combined.

Step 3

Add the flour. Use a spatula to fold it in until evenly combined and no visible pockets of flour remain. The batter will be thick. Pour in the rest of the coconut milk and whisk until batter is uniform. Add in the lime zest and stir a few times until it is evenly distributed.

Step 4

Pour the batter into the prepared pan and use an offset spatula to smooth it evenly across.

Step 5

Bake for 60-65 minutes or until the cake is done. A toothpick should come out clean. The center of the cake may be a little sunken in, this is normal. You can level the cake after it has cooled. Let the cake cool in the pan before releasing it from the pan.

Step 6

Once cooled, level the cake if needed. If desired, you can frost the cake before serving. Cut the cake with a large sharp knife.

Step 7

Store any uneaten cake in an airtight container for 1 day at room temperature and longer in the fridge or freezer.