Co-owner Brenna Beato takes the simple coconut cake to the next level. Inspired by one her grandmother made, Beato adds tart passionfruit curd between the layers of cake, spreads coconut Swiss buttercream over the top, and showers it with shredded coconut. The finishing touch: a pool of savory-sweet togarashi-infused caramel. $12. 4038 N. Milwaukee Ave., Portage Park