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I drastically reduced the sweetness and used only 1.75 cups of Splenda for a 9x13" pan. Instead of whole milk, I used 2 cups of coconut milk, 1/2 cup of 1% milk, 1/2 cup of half-and-half. Also used only 4 eggs. I didn't add coconut flakes to the mixture; I sprinkled sesame seeds and the flakes on top while partway through baking.
Date Posted: Nov. 28, 2007
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