Ingredients :

• Limes — Two fresh limes, not bottled juice. Freshly squeezed juice has a bright acidity and aromas that industrial juice simply lacks. Choose heavy, shiny limes — they are juicier. The zest is as important as the juice, so take the time to grate it finely.
• Shredded coconut — 80 g of dried coconut, the finely shredded version found everywhere. Not large flakes. It melts into the batter and gives that light grainy texture that contrasts well with the softness of the cake.
• Vegetable oil — Use a neutral oil — sunflower or rapeseed. No olive oil, which would be too dominant aromatically. This ensures long-lasting moistness, much better than butter for this type of recipe.
• Vanilla sugar — One packet is enough. It rounds out the lime without masking it, adding a discreet background sweetness. If a real vanilla bean is lying around in your cupboard, scrape half of it directly into the batter.