Baked Coconut Custard Dessert

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
½ cup coconut
6 eggs, beaten
½ 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.