2) In an electric mixer or using a hand beater, cream the butter and sugar until fluffy. Add the coconut oil and eggs, 1 at a time. In another mixing bowl or on a sheet of greaseproof paper, combine the flour, salt, bicarbonate of soda and baking powder.
3) Add the coconut milk and the flour mixture to the creamed mixture alternately, beating to combine and beginning and ending with flour. Pour the batter into the prepared tins and bake for 25 to 28 minutes. Allow to cool for 10 minutes then unmould onto rack(s) over a sheet pan and allow to cool completely.
For the glaze:
1) In a medium bowl combine the sour cream or yoghurt, sugar, lime zest and juice, coconut milk and shredded coconut.
2) With a bamboo skewer, poke holes in the cake and spread the glaze on both sides of both cakes. Put the layers on top of one another, cover with cling film and chill until you are ready to ice the cake.
For the icing:
1) In an electric mixer or using a hand mixer beat together the butter, shortening and cream cheese until well blended and fluffy. Add the icing sugar gradually at a low speed. Beat in the coconut milk and vanilla.
2) Cover the outside of the cake completely with the icing. Coat the top and sides with shredded coconut.