Grease a Bundt Cake pan with non-stick spray and dust with flour; tap out any excess and set aside.

In a large bowl sift together flour, baking soda, baking powder, and salt; set aside.

In your mixer's bowl beat together the butter and sugar for 2 minutes or until creamy.

Add the eggs and continue to mix until bright yellow and smooth.

Slowly pour and mix in the cream of coconut.

Gradually add in the flour mixture.

Beat until well incorporated.

Pour the batter into the prepared Bundt pan, smooth the top, then bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.

Take the cake out and let cool for 10 minutes, then carefully invert it onto a cooling rack.

Cool cake before adding glaze.

Place the milk, lime juice, lime zest, and powdered sugar in a small saucepan and cook over medium-heat, stirring constantly just until combined and no lumps appear.

Remove from heat and stir in the dried mint and toasted coconut.

Let cool for 5 minutes; it will also thicken.

Spread on top of cake.

Serve.