Key lime coconut cake

1) preheat the oven to 350 degrees F. Generously batter an 8inch square cake pan and line bottom with parchment paper.
2) toast coconut in a small baking pan in your oven, stirring once or twice, until just golden, 8-12 minutes. Allow to cool.
3)beat together the butter, granulated sugar, and zest with a mixer until fluffy. Beat in eggs one at a time. Stir together flour and 1/2 cup of the coconut (Save the rest for a topping). Stir together milk and lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with the flour.
4) spoon your batter into prepared pan. Bake until golden and a tooth pick inserted into the center comes out clean, 40-45 minutes. Cool to warm, then turn out of pan and peal off parchemnt.
5)Whisk together the powdered sugar, 2 TBSP lime juice and rum and pour over the cake.* Sprinkle remaining coconut on top.

*If you don't use rum I would add 1 tsp of vanilla.