TROPICAL TWIST OVEN CAKES
- Cooking Time: 20
- Servings: 2-4
- Preparation Time: 5
- 1/2 cup flour
- 1/2 cup milk
- 2 eggs, lightly beaten
- pinch of nutmeg
- 4 TBSP. butter
- 2 TBSP. confectioner's sugar
- 1/4 cup sweetened flaked coconut
- Fresh, room temperature lemon or lime (or both), quartered
Preheat oven to 425 degrees F.
Lightly beat together flour, milk, eggs and nutmeg.
Leave batter a little lumpy.
Melt butter in a 12" round heat-proof pan, or an 8 or 9 inch square pan.
Pour batter over melted butter.
Sprinkle coconut over batter and butter.
Bake 15-20 minutes until golden and slightly pulling away from edges of pan.
Sprinkle with confectioners sugar and return briefly to oven.
This will puff up very high, but unevenly in the oven and then fall when removed.
Serve immediately by slicing into 2 or 4 pieces. Let your guests squeeze the citrus juices over the hot cake before enjoying.
You can also serve with more confectioner's sugar on the table.