This dessert is for those of you who are serious coconut lovers 🙂
It is fantastically soft, delicately sweet and simply easy to make!
My mom found this recipe somewhere in the states and I made some alternative changes to make it a grain-free, guilt-free & wholesome treat (you can make this diary-free as well!) and it came out a huge success the first try!
I put in some organic dried cranberries that my in-laws bought for us. I would’ve added almonds or macadamias if I had them! My hubby requested dark chocolate chips for next time 🙂
This cake a totally versatile! Can be made for a simple protein-rich breakfast topped with fresh fruit or a simple dessert topped with fresh strawberries and melted chocolate drizzled over it. YUM!
Grain-free Coconut Custard Cake
Prep time
Cook time
Total time
For the serious coconut lovers!
Author: Marillyn Beard
Serves: 12-15 bars
Ingredients
- 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
Instructions
- Pre-heat oven to 350 F. and grease a 9x13 pan.
- With a hand-held blender mix eggs, milk, coconut flour, raw sugar, butter/coconut oil, baking powder till smooth.
- Stir in coconut flakes and chopped nuts and/or raisins (if desired).
- Pour into a 9x13 pan and sprinkle cinnamon and nutmeg over the top.
- Put in oven for 1 hour or till top and bottom is light golden brown.
Notes
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).
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).
That looks awesome! I just got in a bunch of almond and coconut flour from the co-op and I was on the lookout for some good recipes. Thanks for sharing! I will be baking this tonight:)
sounds delicous! it makes me want to go and bake!
~Katie
YAY! I have all those ingredients! And, is it true you don’t need to soak the coconut flour?
Oh wow, that really looks good! My kiddo asked for a special treat for tomorrow and I think this is just the thing for him. YUM!
emily – YES! that’s the beauty of this recipe. Coconut flour is very digestable and high in protein. SO good for you :o)
Hope everybody had good success with this recipe like I did!!!
I just put in an order for coconut flour from Azure to try this!! Look sooooo good!!!
Absolutely stunning! I cannot wait to try this… perhaps with a fresh pineapple salsa to cut through the richness. Thanks for the inspiration! 🙂
I tried this this afternooon, after reading your comment on Kimi’s blog… it’s SO good! I did use dairy milk (we’ve a goat), but I used coconut oil/flour and it came out BEAUTIFULLY. I added some dark chocolate chips, and we put sliced strawberries over the top for dessert tonight. THANK YOU for this lovely recipe!
Meg – You are so welcome! I am so glad you tried it! So light and delicious, yes? I’ve used goat milk too and love the results. I should make it again and add dark chocolate chips… my hubby would be so happy :o) The strawberry sounds fantastic!
wow this looks great! i love coconut–i think i’m going to try substituting butter or coconut oil for 1/2 cup of coconut yogurt. thanks for the recipe!
tungincheek – coconut yogurt? That sounds yummy! Let me know how it goes!!
This sounds fantastic! I love the coconut and ease of this cake =D.
Just found you via Elana’s Pantry and can’t wait to try this cake! Great site…
This looks so good! What a great easy recipe too – LOVE coconut!!
I scrolled down through the entries at Elana’s Pantry, and immediately did a double take at yours. It looks like a bread pudding. I would love to make this sometime!
Hey! Thanks for visiting my blog. Your site looks fun. You are doing some cool stuff in Costa Rica! Your Coconut cake looks delish 🙂
This looks wonderful! At the Thanksgiving dinner at our church, a lady made some coconut custard cake and I was disappointed that I could not try some. My hubby graciously ate a piece for me and ohhed and ahhed over the piece while he devoured it. How nice of him! LOL! Anyways, thaks for submitting this to Elana’s grain-free cakes carnival or I would never have found this recipe! Now it is my turn to ohh and ahh! (I am in love with cinnamon and coconut!)
Coconut custard in a cake is awesome! Must get some coconut flour. 🙂
Love the photo of you and your two children under the banyan tree, Marillyn! Beautiful!
Shirley
this recipe looks amazing.. i don’t get fresh coconuts here in pennsylvania, though. any chance i can use shelf stable shredded coconut?
Hi! I was searching for some gluten free recipes, and this one looks great esp. with the high protein and fat content for my little gal. However, where I live, I don’t get coconut flour and I am not sure I understand what soft grain flour is..what buckwheat or millet qualify? I would love to use millet flour. It has to be GF for this little one.
Thanks a ton!
Elizabeth – yes! That will work great.
Speeddsa – soft grain is basically soft wheat flour (soft white wheat berries, which is used for pastries). I would think millet could work because this recipe do not need gluten to rise for the eggs do all the rising. You should try and get coconut flour… full of protein and rich fats. Awesome stuff! Hope you love it!
This looks really delicious and I will be making it in the next day or so and featuring it on my blog. Thanks for sharing!
Love coconut flour and oil!
http://www.veganrawfood.net
Perfect! I just made these as cupcakes. I halved all the ingredients, and used almond flour instead of the flaked coconuts. I also used walnut oil instead of butter just because I was too lazy to melt the butter. Flavoured it with cardamom. Baked on 190°C for 15 minutes and the cupcakes turned out delicious and moist! 🙂
Hello Elli!
Your alternations sound delicious! So glad it turned out great for you!
I do not access to fresh dried coconut. Can I use the coconut flakes in the store which are very dry?
Regular coconut flakes from the store work just fine with this recipe 🙂
I do not have access to fresh coconuts. Can I use unsweetened coconut purchased in the store?
Hello Patricia, this recipe does not call for fresh coconut flakes. It is best to use dried unsweetened coconut flakes.
I like this recipe but cannot print it. Help. Thanks for sharing it so generous of you.
Hello Wilma, I just fixed that for you and you should be able to print off the recipe now! Enjoy!
Hi! Do you think I could flax for the eggs in this recipe?
Hmm, not sure! Wouldn’t hurt to try though!
I made this and it’s really tasty, but wet and eggy near the bottom. Should I add more coconut flour? Thanks!
That’s actually quite normal… its supposed to be moist. You can let it bake a little longer or try adding more flour if you want!