Spray a 12-cup bundt pan with nonstick cooking spray - preferably one for baking. This will help ensure a clean release of the bundt cake from the pan.

In a medium bowl, combine sugar and lime zest; mix with your fingertips or a fork until the sugar is moistened and fragrant.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with an electric mixer on medium speed, beat the butter and sugar until light and fluffy - about 5 minutes.

Add one egg at a time, beating after each egg.

Add salt to the measured flour, whisking to combine and aerate the flour. Then alternately add the flour and heavy whipping cream to the butter mixture, starting and ending with the flour. Scrape down the sides and mix to combine. 

Add in vanilla extract and mix until incorporated. Use a rubber spatula to fold in 1 cup of the toasted coconut. Spoon batter into the prepared pan and smooth the top with a spatula.

Start the cake in a COLD oven by placing the cake into the oven, closing the door and heating the oven to 325°F. Bake for 1 hour and 15 mins or until a toothpick inserted into the center comes out clean. You will start the timer as soon as you close the oven door. Allow the cake to cool on a wire rack for 45 minutes before inverting onto a serving plate. 

When the cake has cooled completely, prepare the glaze by whisking together the powdered sugar, lime juice and vanilla. Spoon over cake and sprinkle with remaining toasted coconut.