Step 1

Preheat the oven to 170°C. Grease and line the base of a 23cm springform cake pan.

Step 2

Place butter and sugar in a large bowl and beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each. Sift in flour, baking powder and a pinch of salt and mix to combine. Stir in carrots, desiccated coconut, rind and enough juice to make a dropping consistency. Mix to combine and pour into cake pan.

Step 3

Bake for 35-40 minutes until a skewer inserted into the centre comes out clean. Cool slightly in pan, then transfer to a rack to cool completely.

Step 4

For icing, beat ingredients, spread over cake and garnish with coconut.