Ingredients
2 cups whole milk (room temperature)
4 large eggs (room temperature)
1 teaspoon pure vanilla extract
½ cup unsalted butter, melted and slightly cooled
1 cup granulated sugar
½ cup all-purpose flour
¼ teaspoon salt
1 cup sweetened shredded coconut
Pinch of ground nutmeg (optional, for garnish)
Instructions
1. **Preheat:** Preheat your oven to 350°F (175°C). Generously grease a 9-inch deep-dish pie plate or a 9-inch round cake pan with butter or non-stick spray.
2. **Blend Liquids:** In a blender (or large bowl with a hand mixer), combine the milk, eggs, vanilla extract, and melted butter. Blend on low speed just until combined.
3. **Add Dry Ingredients:** Add the sugar, flour, and salt to the wet mixture. Blend again for 15–20 seconds until the batter is smooth and no lumps of flour remain.
4. **Add Coconut:** Stir the shredded coconut into the batter by hand (do not blend it, or you will lose the texture).
5. **Bake:** Pour the batter into the prepared pan. Bake for 45–55 minutes. The top should be golden brown, and the center should be mostly set with just a slight jiggle when you gently shake the pan.
6. **Cool (Crucial Step):** Remove from the oven and let the cake cool completely on a wire rack. This step is essential because the custard layer needs time to firm up and set. Refrigerate for at least 1 hour before slicing for the cleanest cuts.
Notes
The Magic: As it bakes, the heavy flour settles to form the crust, the custard forms in the middle, and the lightweight coconut floats to the top to toast.
Room Temp Ingredients: Using room temperature milk and eggs prevents the melted butter from solidifying into clumps when you mix the batter.
Storage: Because of the custard content, leftovers should be stored loosely covered in the refrigerator for up to 3 days.
Serving Suggestion: Serve chilled or at room temperature with a dollop of whipped cream and a dusting of fresh nutmeg.
- Prep Time: 10
- Cook Time: 50
- Category: Dessert
- Method: Bake
- Cuisine: American (Southern)
- Diet: Vegetarian