Preheat oven to 350°F degrees. Place Flexipan Mold or Tray of choice on Perforated Baking Sheet and set aside.
In the Stainless Mixing Bowl, whisk together flour, baking powder and salt: set aside.
In another Stainless Mixing Bowl, combine the granulated sugar and lime zest. Add in the melted coconut oil and whisk until combined. Beat in the eggs, then whisk in the coconut milk.
Add the dry ingredients to the wet and stir or whisk until combined. Pour batter into mold or tray of choice, filling 2/3 full.
Bake until toothpick comes out clean. The baking time depends on your oven and also on the size/shape of the mold or tray. If using the Bon Bites tray, it will only take approx. 10-12 minutes to cook. If using the Twisted Crown Mold. it will take approx. 30 minutes to cook.
Let cool slightly before unmolding.
While the cakes are cooling, toast the coconut flakes. Place Medium Bonmat on Perforated Baking Sheet. Evenly spread the coconut flakes on Bonmat and bake for 5-7 minutes or until lightly golden. Remove from oven and let cool.