Be the first to Coconut custard dessert recipe is made with eggs, pound cake, coconut, and angostura bitters.
Ingredients:
- 1 package (about 12 ounces) purchased pound cake, thawed if frozen
- 1/2 cup coconut
- 6 eggs, beaten
- 1/2 cup sugar
- 2 teaspoons Angostura bitters
- 4 cups milk
Preparation:
Cut pound cake into 1-inch cubes. Place cake cubes in a generously buttered 2-quart casserole. Sprinkle cake with coconut. Combine remaining ingredients in mixing bowl; beat until smooth and well blended. Pour beaten mixture over the cake cubes. Bake at 350° for 45 to 50 minutes, or until browned and firm to the touch in center. Serve warm or cold. Cover leftovers and store in refrigerator.
Serves 8.
Serves 8.
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