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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 method

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.


Recipe terms for this post:

coconut custard baked coconut custard pie recipe

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