- 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.
NotesIt 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!
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Have Your Cake and EAT IT TOO! Allergen-Free Desserts Everyone Can Enjoy
Angel Acres Christmas Dinner Cookbook!
TECHmunch Austin 2013 Food Blogger Community CookbookSee More
Zucchini Spice Cake with Lemon Sauce
Rob’s Sugar Cookies modified from allrecipes.com
Stromboli WrapsSee More