It is quite true that in the summer lighter meals are so much more appealing. I just wish these hot days similarly diminished my sweet tooth. But really, what could be better than a nice homemade cake after a day out at the pool? This is a great recipe for those sultry afternoons where nothing says summer better than coconut. This custardy coconut cake is so moist and seasonal that it makes you feel like you are in the tropics even if you actually are in the Midwest. The real beauty of this cake though is that you can simply throw all the ingredients in a blender, turn it out into a pan and bake - simple as that!
Coconut Custardy Cake
2 cups milk
1 cup grated unsweetened coconut
½ cup grated parmesan cheese
1 cup sugar
½ cup all purpose flour
3 Tbsp cornstarch
1 Tbsp baking powder
1 Tbsp butter
Preheat oven to 350 degrees F (175 degrees C). Grease and sugar a 9-inch square cake pan (first grease the pan with butter, then spoon sugar into the greased pan, tilt pan so the sugar slides over all inside surfaces. Turn the pan over and tap to remove extra sugar)
Put all ingredients in the jar of a blender and mix well until combined.
Pour batter into prepared pan. Bake in the preheated oven for about 45 minutes. Allow to cool in the pan before removing and slicing it.