Lemon-Coconut Custard Cakes

Sometimes it pays to experiment in the kitchen. Today, I wanted to play with coconut and lemon flavors. The result? Beautiful little moist, tender cakes that really sing with flavor.

Ingredients (serves 4):

Non-stick Cooking spray

¾ cup plus 4 teaspoons granulated sugar, divided

2 large lemons

¾ cup yolk-free egg substitute

1 1/3 cups lite coconut milk

1 teaspoon vanilla

½ cup coconut flour

¼ teaspoon salt

Toasted coconut flakes and confectioner’s sugar for garnish

Directions:

Preheat oven to 350 degrees.

Put a kettle of water on to boil.

Zest 2 teaspoons from the lemons and set aside.

Juice the lemons: you want ½ cup lemon juice.

Spray four (6 ounce) ramekins with cooking spray and then place 1 teaspoon of granulated sugar in each. Roll the sugar around in each ramekin to coat the bottom and sides. Dump any excess sugar. Place the ramekins in a 13 by 9 baking dish and set aside.

Using an electric mixer, combine the ¾ cup granulated sugar, lemon zest, lemon juice, egg substitute, coconut milk and vanilla to a large bowl. Mix thoroughly. Stir in the coconut flour and salt and mix on high for 2 minutes, resulting in a thin batter.

Put ¼ of the batter in each ramekin.  Move the baking dish to the center rack of the oven and add hot water from the kettle halfway up the sides of the ramekins. Bake for 60 minutes.

Remove the ramekins from the pan (mitts, please!) and place on a dish towel to rest for 10 minutes.

Serve warm or chilled, garnished with confectioner’s sugar and toasted coconut strips.