** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Beat the eggs in a bowl until light and creamy.
2. In a larger bowl dissolve the sugar in half of the coconut milk.
3. Mix and sift the flour and baking powder in a bowl and add by spoonfuls to the sugar-coconut milk mixture.
4. Add the rest of the coconut milk alternately with the dry ingredients and beat well.
5. Then add the eggs and the butter. Grease a cake pan and pour in the mixture.
6. Bake at 350F for 50 minutes When done, remove from pan, brush the top with butter, sprinkle with sugar, coconut, and optional shredded cheese.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Natural Sweeteners, Fructose Malabsorption allergies.
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