Recipe from the Crystal Palace at the
°o° 1 2/3 cups Eggs, beaten
°o° ¾ Cup Sugar
°o° 3 cups Sweetened Condensed Milk
°o° 9 ounces Evaporated Milk
°o° 2 ½ tablespoons Coco Lopez
°o° 1 cup Coconut Milk
°o° 1 cup Sugar
°o° 1 tablespoon Lemon Juice
Method of Preparation
- In a small pan, over medium heat, melt 1 cup sugar and lemon juice. Stir constantly, and cook until a dark amber color.
- Remove from heat and pour caramel into an 8 inch round pan. Cool slightly until sugar begins to harden.
- In a medium sized bowl, mix all ingredients and slowly pour into cake pan. Bake in water bath at 325 °F for about 50 minutes.