• Cooking Time: 20
  • Servings: 2-4
  • Preparation Time: 5


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!


  • 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.

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