Spray a 9x13 inch pan with nonstick baking spray and line with a parchment sling if desired. This does help to take the cake out, since the batter is quite wet.
Int he bowl of a stand mixer, or with a handheld mixer, whisk eggs and sugar for 1 minute until fluffy.
Add vanilla, coconut oil, lime juice, and coconut milk and whisk until smooth.
Add flour, baking powder, baking soda, and salt and whisk again until just combined.
Pour the cake batter into the prepared pan, smoothing out air bubbles if needed.
Bake until just cooked through, about 55-60 minutes in my oven. If you find the cake is getting dark too quickly, simply cover it with foil as it continues to bake.
When cake is baked and cool enough to handle, lift it out of the pan to finish cooling completely on a wire rack.
Make the Lime Glaze:
Zest 2 limes into a small bowl.
Add confectioner's sugar and 1/4 cup coconut milk.
Whisk to combine.
Continue to add the rest of the coconut milk as needed until it's a spreadable consistency.
Pour the glaze over the FULLY cooled cake and top with toasted coconut.
Allow the cake to sit at room temperature for at least 30 minutes before serving to allow the glaze to harden.