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Lightly sweetened layers of coconut custard & tender cake made with one batter

Serves 6-8

1/2c coconut oil, melted,  plus more for greasing

2c coconut or almond milk, heated to lukewarm

4 eggs, separated

3/4c sugar

1tbsp water

1c flour

1/2tsp almond extract

1c toasted sweetened coconut

To Top:

1 tbsp honey

1tbsp hot water

1/2c toasted coconut

Pretty oven to 325 degrees. Lightly grease an 8x8" baking dish with coconut oil.

In a large mixing bowl, whip egg whites to stiff peaks and set aside. In a separate large bowl, beat egg yolks and sugar together until light and fluffy. Mix in the melted coconut oil and water until fully incorporated, then do the same with the flour and toasted coconut.  Slowly beat in coconut milk and almond extract until well mixed.

Hand fold in the egg whites 1/3 at a time with a whisk, until only slightly lumpy. Pour batter into prepared baking dish and bake 50 minutes until light golden on top.  The top will be puffy but will collapse as it cools. Whisk together the honey and water and brush on the hot cake and sprinkle with the remaining toasted coconut. 

Let cool before cutting; serve room temperature or completely chilled.


Don't do it.