In a large mixing bowl, whisk together the dry ingredients ( flour, baking powder, baking soda, salt and coconut).
In a large mixing bowl, cream butter for 30 seconds with an electric mixer.
Gradually add sugar and beat until light and fluffy, at least 3 minutes.
Add lime zest and mix well.
Add eggs, one at a time, mixing well after each addition.
Add extracts and mix well.
Add the dry ingredients in three additions, alternating with the buttermilk and lime juice.
Pour the batter into the prepared pan.
Bake the cake for 42 to 45 minutes, or until the top is domed, cracked and golden brown AND the toothpick inserted into few places in the center comes out clean.
Cool the cake for 10 minutes, then invert onto a cutting board and cool completely before glazing and slicing.
Mix the glaze ingredients in a small bowl and drizzle over the cake.