Brazilian coconut baked custard cake (quindão

• Vegetarian
• Gluten free

• Refrigerated

  • 18 Egg yolks, large

• Baking & Spices

  • 1 1/2 cups Caster (superfine sugar

• Nuts & Seeds

  • 1 1/2 cups Coconut

• Dairy

  • 40 g Butter

Found on nonnascooking.com

Description

Directions

• Preheat the oven to 190°C (375°F). Lightly grease a 22 cm (8½ inch) ring cake tin with the extra melted butter and dust the pan with the extra sugar.
• Whisk the egg yolks and sugar together in a medium-sized bowl. Add the coconut, melted butter and 1 cup (250 ml/8½ fl oz) water and stir to combine. Pour into the prepared cake tin.
• Place the tin in a deep baking tray. Set aside for 10 minutes, to allow the coconut to float to the surface – this will be the base.
• Pour enough hot water into the baking tray to come halfway up the side of the tin. Bake in the oven for 50–60 minutes, or until the custard has set and the coconut top is golden brown.
• Remove the tray from the oven. Carefully remove the tin and set aside for 20 minutes to cool lightly, then refrigerate until completely cool.
• To serve, run a knife around the edge of the cake and use your fingertips to gently pull the cake away from the edge of the tin – this will release the seal so you can invert it onto a serving plate.