Instructions

1. Preheat the oven to 350°F and grease and lightly flour a large bundt pan. Pulse the pistachio nuts in a food processor until finely chopped, then mix with the coconut and lime zest. In a separate bowl, sift together the flour, baking powder and salt.
2. Beat the butter with sugar until fluffy and creamy, add the beaten eggs gradually, mix to combine and add the rose water. Now, add the pistachio nuts, coconut and lime zest and the dry ingredients, then the lime juice and mix until smooth. Bake on the middle shelf of the oven for about 40 minutes. Leave to cool in the tin for 10 minutes, then take it out on a wire rack.
3. To decorate, beat the lime juice and zest with icing sugar to make smooth paste, thick enough to drip over the edges of the cake. Place the cake on a plate and spoon the icing to cover the top, allowing some to drip over the sides. After setting for 10 minutes, chop some pistachio nuts and sprinkle them on the top of the cake.

Recipe adapted from Kingdom for a Cake