• Preheat oven to 350 degrees and prepare a 9×13 baking pan with non stick spray.
• Beat the butter and sugar in a large bowl until combined and fluffy. Mix in the eggs, lime juice, zest and extract (optional). Set aside.
• In medium bowl mix together the flour, salt and baking soda. Then slowly add the flour mixture into the wet mixture. Mix until well combined.
•  Pour into the prepared baking pan. Bake for 20-25 minutes, until the edges are golden brown and a toothpick comes out clean.
• Cool completely before frosting.

Prepare The Coconut

• On a baking sheet spread the coconut out in thin layer and bake at 325 degrees for 5 minutes.
• Mix the coconut around and continue baking for 2-4 minutes at a time – mixing in between each time.
• Keep a close eye on it so it doesn’t burn. You just want it a golden brown color.
• Once the coconut is no longer wet and has reached a golden brown color, remove from oven and set aside to cool.

Lime Cream Cheese Frosting

• Beat together the cream cheese and butter until smooth and creamy in a large bowl.
• Mix in the powdered sugar, lime juice and zest until frosting consistency has formed.

Frosting the Cooled Cake

• Spread the frosting over the cooled cake.
• Then top with the toasted coconut and the last of the lime zest.
• Cut into 24 squares to serve.