This is an old family recipe for a tasty and very easy to make coconut cake. My grandma used to make this for me and it was my absolute favorite as a child. It still is many, many years later.
400g Coconut flakes (Baker’s angel flake sweetened coconut works well)
3 Egg yolks
1 cup water
1 cup milk
1 cup flour
Mix the flour and milk to a smooth paste and set aside. Heat the water and sugar in a large pot over medium heat and stir occasionally until the sugar dissolves. Add the coconut flakes, egg yolks and milk/flour mixture and stir. Keep the mixture on medium heat and stir frequently as the bottom will like to burn at this point. Cook for about 10 mins or until it starts to thicken.
Pour the mixture into a baking pan to about 1 inch height. A 9×13 Pyrex dish is about right. Bake at 360ºF for about 30-40 mins or until the top is golden brown.
Cut into squares and enjoy. Here is my secret tip: just like brownies, the corners are the best.
The cake can me made with lactose free milk. For a gluten free version use ‘simple truth gluten free all-purpose flour mix’. Other gluten free flours may work, but this is the one I had good success with.