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).
Recipe by Just Making Noise at https://just-making-noise.com/coconut-custard-cake/