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.
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We could just stare at this for hours, couldn't you?
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First rule in cake baking: butter the pan.
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Butter and honey. Melt it in the cutest pan you can find.
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Give the dry ingredients a whisk.
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Eggs, meet sugar and vanilla.
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Our test kitchen manager's arm is so fast it's hard to track down! We call her ninja.
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When it looks like this, it's time for the dry ingredients.
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Make it rain!
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Ninja arm does it again. Stop and admire your art.
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Don't forget the butter. Never forget the butter.
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Isn't it pretty? This is going to look like a really shallow cake -- don't worry.
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While it's baking, mix together the milks...
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And toast the coconut.
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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.
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Pour the milks over the top, slowly. The cake is going to drink this up.
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While it's drinking, whip the cream!
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Add a little lime zest.
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You're probably going to need to test this with a finger. Or two.
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