|Soft margarine/Butter||2 Tablespoon|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Sifted unbleached flour||6 Tablespoon|
|Eggs||6 , separated|
|Coconut cream||1 1⁄2 Cup (24 tbs)|
Preheat oven to 350°.
Cream butter and sugar together thoroughly.
Stir in flour, cinnamon, and salt.
Add egg yolks, one at a time, beating thoroughly after each addition.
Gradually stir in Coconut Cream.
Beat egg whites until stiff but not dry and fold into yolk mixture.
Pour custard into buttered 2-quart baking dish.
Sprinkle Coconut on top.
Set dish in a larger, shallow pan of hot water so that the water comes a little more than halfway up the side of the baking dish.
Bake until set, about 45 minutes.