Step 1

Preheat oven to 350 degrees F. Prepare an 8×8 inch square baking pan with butter or baking spray.

Step 2

In a large bowl, sift together flour, cornmeal, sugar, baking powder, and the salt. Set to the side

Step 3

In a separate medium-sized bowl, whisk together the eggs, melted butter, coconut milk, vanilla lime zest and juice. Make a well in center of the flour/cornmeal mixture and pour in the egg mixture. Stir until just combined. The batter will be somewhat thick.

Step 4

Transfer the batter to the prepared pan, spreading it in an even layer. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Let cake cool at least 20 minutes in pan.

Step 5

While cake is cooling, make the glaze. In a medium bowl, whisk together the buttermilk, coconut milk,and sweetened condensed milk.

Step 6

Use a fork or toothpick to poke holes all over the top of the cake. Pour the milk mixture evenly over the cake. Cover and chill cake for at least 3 hours or overnight. It’s better to let the cake sit overnight

Step 7

2-3 hours before serving, whip the cream and vanilla extract together using an electric mixer on medium-high speed for about a minute, or until the mixture begins to thicken. Slowly add in the powdered sugar and continue to mix until soft peaks form, about 2 minutes.

Step 8

Dollop the whipped cream over the cake and gently spread. Sprinkle with toasted coconut and lime zest. Serve and enjoy!