Cape Verdean Cocoda (Coconut Custard Cake) is a traditional Cape Verdean recipe for a classic custard containing grated coconut and flavoured with lemon that's baked to set and served as a cake. The full recipe is presented here and I hope you enjoy this classic Cape Verdean version of: Coconut Custard Cake (Cape Verdean Cocoda).
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Ingredients:
10 eggs
250g sugar
300g fresh coconut, grated
finely-grated zest of 1 lemon
125g butter, melted
juice of 1/2 lemon
Method:
In a bowl, beat together the eggs, sugar, melted butter, lemon zest and lemon juice. When the sugar has dissolved and the mixture has thickened add the coconut and stir to combine.
Pour the mixture into a baking dish (a soufflé dish is good) that's been well greased with butter. Sit in a roasting tin, pour in plenty of boiling water then transfer to an oven pre-heated to 180°C and bake for about 50 minutes, or until the custard has set and the top is golden brown.
Remove from the oven and allow to cool slightly. Unmould onto a serving plate and allow to cool completely before serving.
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