A couple months back, I was sitting at a bar on a tiny island off the coast of Belize. It was 4:30 on a perfect, 85-degree afternoon, when a local guy approached our group with a large box of cakes. He was 30-something, and his 3x2-foot box held about 60 "personal-sized" cakes: key lime cake, carrot cake, turtle cheesecake, pound cake, several cookies and his specialty -- chocolate macaroon cake with fresh coconut frosting.