Tropical Twist Oven Cakes
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.
Pairs Well With
It seems that many of the northern European cuisines have some form of this sweet, puffy popover-like cake in their cultural recipe boxes. Coconut makes this one a bit different!