This recipe is a modification of: http://www.foodess.com/2013/01/lemon-pudding-cake/
3 Meyer lemons, grated for zest and then squeezed for juice
3 eggs, separated
1 tblsp butter or coconut oil, melted
1/4 cup honey
3 tblsp coconut flour
1/4 tsp baking soda
1 cup milk, half and half, or coconut milk
Preheat oven to 325 and grease a 8 inch square or round pan with butter or coconut oil. Find a larger pan and start water heating for a boiling water bath. Beat the egg whites until they form soft peaks. Beat the egg yolks in a separate bowl until the color lightens and they have incorporated significant air. Beat in the melted butter. Beat in the honey, grated lemon rind, and lemon juice. Beat in the coconut flour and baking soda. Beat in the milk. Gently but thoroughly stir in the beaten egg whites. Pour into the greased pan, set in the larger pan and pour in the boiling water, and carefully place in the oven. Bake for 50 minutes or until the top is set.
I don't usually notice a coconut taste from coconut flour, but I did in this case. So don't be afraid to use coconut milk so long as a meyer lemon - coconut pudding cake sounds good to you. The next time I try it I will increase the coconut flour even a little more--this had a very thin cake layer.