Caramel and Coconut Dessert

Cake:

Dust a rectangular baking dish measuring 28 x 18cm with all-purpose flour and grease it

Place the dish in a moderate temperature oven (170°C)

In a bowl, combine eggs, sugar, and lime zest

Place the bowl over hot water and whisk constantly until the mixture has tripled in volume and is warm

Carefully pour the egg mixture into another bowl and whisk until it reaches room temperature

Sift flour and cornstarch directly onto the egg mixture and mix delicately

Add melted butter and spread the mixture evenly in the prepared baking dish

Bake in a preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean

Pudding:

Preheat the oven to moderate temperature (170°C)

In a saucepan, combine 2 1/2 cups of sugar and 1 cup of water

Cook over high heat without stirring for 10 minutes, or until the water has evaporated and the sugar is caramelized and golden

Spread half of the caramel mixture into a refrigerator-safe dish with a diameter of 20cm

Refrigerate until cold

Add 1/2 cup of water to the remaining caramel mixture and whisk until smooth. Reserve

In another saucepan, combine vanilla, coconut, and milk

Cook over low heat until the mixture comes to a boil and cook for 2 minutes

Strain into a bowl

Discard the coconut and in another bowl, combine eggs and the remaining sugar, and whisk until well mixed

Add a little hot milk to the eggs to warm them up

When the eggs are warm, pour them into the milk, whisking constantly

Cut the cake into cubes and spread them evenly in the prepared baking dish with the caramelized pudding

Top with the reserved pudding mixture, which should fill the dish

Place the dish in a larger saucepan and add hot water to 1/3 of its height

Bake in a preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean

Remove the dish from the oven and refrigerate for 1 1/2 to 2 hours

Unmold onto a serving plate and surround with the remaining caramel mixture.