Prep the Pan & Oven:
Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving a sling over the long sides. Lightly grease the short sides.

Mix Dry Ingredients:
In a large bowl, whisk together flour, baking powder, baking soda, salt, and shredded coconut.

Infuse Sugar with Zest:
In a medium bowl, rub lime zest into sugar for 30 seconds until fragrant.

Make Wet Mixture:
Add eggs, Greek yogurt, melted coconut oil, lime juice, and vanilla to the sugar-zest mixture. Whisk until smooth and creamy.

Combine Wet & Dry:
Pour wet ingredients into dry. Gently fold with a spatula until no streaks of flour remain. A few lumps are okay—do not overmix.

Bake the Cake:
Pour batter into prepared loaf pan. Smooth the top. Bake 40 minutes (check at 40 min with a toothpick; if it comes out with a few moist crumbs, done). If top browns too fast, tent with foil.

Cool Completely:
Cool in the pan for 15 minutes, then lift out with parchment sling and cool completely on a wire rack.

Optional Glaze:
Whisk powdered sugar with 1 tbsp lime juice. Adjust consistency with more sugar or juice. Drizzle over cooled cake and let set for 10 minutes.