Rum Coconut Cake

Combine the coconut, flour, milk, and heavy cream in a saucepan and bring to a simmer over medium heat

Cook for about 20 minutes, stirring constantly, until the mixture thickens slightly

Let it cool

Beat the eggs and whisk in the rum

Pour into the saucepan with the coconut and return to low heat

Cook until a thick, creamy custard forms, stirring constantly to prevent scorching

Remove from heat and mix in the cinnamon and almonds

Pour into a greased baking dish and bake in a medium oven until golden brown.