This gluten-free coconut custard cake is quick and easy to prepare with coconut flour, coconut flakes and chocolate chips for added flavor. Serve with whipped cream sprinkled with cinnamon for a delicious topping!
Preheat oven to 350 degrees F. In a large bowl of a stand mixer (or whisk by hand) combine eggs, milk, coconut flour, honey, vanilla, butter and baking powder until smooth.
Stir in coconut flakes and chocolate chips. Pour into an 8" cake pan (prepared with cooking spray or greased) and bake for 50-55 minutes or until a toothpick inserted into middle of Coconut Custard Cake comes out clean.
Allow to cool. Cut into slices and sprinkle with powdered sugar and cinnamon just before serving.