Grain-free Coconut Custard Cake
Prep time
Cook time
Total time
For the serious coconut lovers!
Serves: 12-15 bars
  • 8 eggs
  • 4 cups milk*
  • 1 cup coconut flour*
  • 1 cup raw sugar*
  • ½ cup melted butter or coconut oil
  • 2 tsp. baking powder
  • 3 cups coconut flakes
  • ½ cup chopped nuts and/or fruit (optional)
  • cinnamon and nutmeg
  1. Pre-heat oven to 350 F. and grease a 9x13 pan.
  2. With a hand-held blender mix eggs, milk, coconut flour, raw sugar, butter/coconut oil, baking powder till smooth.
  3. Stir in coconut flakes and chopped nuts and/or raisins (if desired).
  4. Pour into a 9x13 pan and sprinkle cinnamon and nutmeg over the top.
  5. Put in oven for 1 hour or till top and bottom is light golden brown.
Milk - you can use coconut milk, dairy milk or other.
Flour - If you don’t have coconut flour, you can use unbleached flour or soft grain flour.
Sweetener - If you prefer, you can use coconut sugar or honey (make sure to cut out ½ cup milk).
Recipe by Just Making Noise at