Golden Brown Custard Cake

Name: Golden Brown Custard Cake
Yield: 24
Ingredients: 6 eggs; 2 3/4 cups sugar (500 g); 2 tablespoons all-purpose flour; 2 tablespoons butter :; 1 1/2 cup fresh unsweetened shredded coconut, or 60 g sweetened shredded coconut, rehydrated in 140 ml coconut milk

1
6 eggs
2
2 3/4 cups sugar (500 g)
3
2 tablespoons all-purpose flour
4
2 tablespoons butter :
5
1 1/2 cup fresh unsweetened shredded coconut, or 60 g sweetened shredded coconut, rehydrated in 140 ml coconut milk

Ingredients

1
6 eggs
2
2 3/4 cups sugar (500 g)
3
2 tablespoons all-purpose flour
4
2 tablespoons butter :
5
1 1/2 cup fresh unsweetened shredded coconut, or 60 g sweetened shredded coconut, rehydrated in 140 ml coconut milk

Directions

1
Preheat the oven to 350°F (medium)
2
Line a 21 x 31 cm baking dish with parchment paper and grease with butter. Reserve
3
In a mixer, beat eggs lightly
4
Add remaining ingredients gradually and mix until smooth and even
5
Place in reserved baking dish and put in preheated oven until golden brown (about 25 minutes)
6
Remove from oven and let cool
7
Turn out of pan and cut into squares
8
Serve at room temperature
9
132 calories per serving