Serves 8 to 12

Ingredients:
1 stick (8 tbsp) unsalted butter, melted
1 ¾ cups sugar
4 large eggs
½ cup all-purpose flour
2 cups sweetened, shredded coconut
2 cups milk

Preheat the oven to 350F and grease a large pie pan or glass baking dish with butter. (Any dish will do that the batter fits into with some room to rise.)

In a large bowl, whisk the melted butter with the sugar. Add the eggs and beat until smooth. Stir in the flour, coconut and milk. Bake for about an hour or until firm and golden. Allow to cool slightly and serve. It doesn’t have to be in pie slices; I just scooped it out and topped with whipped cream. You can also prepare the batter a day before, refrigerate, and bring to room temperature then bake. It’s great the next day too. I think slightly warm so the custard is at its best is the way to eat this recipe. Give it a go and tell me what you think.