Quindim (Brazilian Coconut Custard)

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1. 1Step 1: Preheat the oven to 350F. Butter a Bundt cake pan, and coat it with about 2 Tbsp of sugar.
2. 2Step 2: Hydrate the shredded coconut in the milk for 10 minutes.
3. 3Step 3: In a separate bowl, mix egg yolks, 1 cup of sugar, and 2 tablespoons of butter. Add the hydrated coconut mixture. Mix well.
4. 4Step 4: Pour the batter into the prepared Bundt pan.
5. 5Step 5: Place the Bundt pan inside of a bigger pan to use as a water bath. Carefully pour boiling water into the water bath pan. Place both pans into the preheated oven on the middle oven rack.
6. 6Step 6: Bake for 40 to 45 minutes, or until firm to the touch.
7. 7Step 7: Remove the Bundt pan from the water bath, and let it cool for 10 minutes. Then, use a knife to gently loosen the sides of the cake.
8. 8Step 8: Place a plate on top of the pan, and flip it over to remove the cake from the pan.
9. 9Step 9: Cool the cake completely in the fridge or serve immediately with more shredded coconut.