WHO: The same cook who brought us a knock-out Thanksgiving turkey also has dessert in the bag. We can't say we're surprised.
WHAT: A tropical, decadent take on a classic.
HOW: Make a simple batter, bake, pour a milk mixture over your cake, and watch as it drinks it all in.
WHY WE LOVE IT: How could we not love this? If you need more convincing than the title, we'll say this: the day after we made this cake, a Food52 staffer had this for breakfast and lunch. And she wasn't the only one.
Photo 1 of 19
We could just stare at this for hours, couldn't you?
Photo 2 of 19
First rule in cake baking: butter the pan.
Photo 3 of 19
Butter and honey. Melt it in the cutest pan you can find.
Photo 4 of 19
Give the dry ingredients a whisk.
Photo 5 of 19
Eggs, meet sugar and vanilla.
Photo 6 of 19
Our test kitchen manager's arm is so fast it's hard to track down! We call her ninja.
Photo 7 of 19
When it looks like this, it's time for the dry ingredients.
Photo 8 of 19
Make it rain!
Photo 9 of 19
Ninja arm does it again. Stop and admire your art.
Photo 10 of 19
Don't forget the butter. Never forget the butter.
Photo 11 of 19
Isn't it pretty? This is going to look like a really shallow cake -- don't worry.
Photo 12 of 19
While it's baking, mix together the milks...
Photo 13 of 19
And toast the coconut.
Photo 14 of 19
When the cake is done, start poking holes all over it. This is going to feel wrong, but you're not ruining it. Trust us.
Photo 15 of 19
Pour the milks over the top, slowly. The cake is going to drink this up.
Photo 16 of 19
While it's drinking, whip the cream!
Photo 17 of 19
Add a little lime zest.
Photo 18 of 19
You're probably going to need to test this with a finger. Or two.