• Preheat the oven to 350°F (180°C).
• Grease a 9 or 10-inch ceramic square baking dish or 9-inch round deep dish pie plate with 2-inch sides or so.

If making it from scratch:

• In a large blender jar, add 2 cups whole milk, 4 eggs, 1 cup granulated sugar, ½ cup unsalted butter, melted, 1 teaspoon vanilla extract, ½ teaspoon lemon zest, ½ cup all-purpose flour, ¾ teaspoon baking powder, ¼ teaspoon salt and 1 cup unsweetened shredded coconut. Blend for about 10 seconds, just until smooth. Don’t overmix; you just want the eggs fully incorporated.

If making it with Bisquick:

• In the blender jar, add 4 eggs, ¾ cup granulated sugar, ½ cup Bisquick baking mix, ¼ cup unsalted butter, 2 cups milk, 1 teaspoon vanilla extract and 1 ⅓ cups sweetened shredded coconut. Blend for 10-15 seconds until smooth, and the eggs are well incorporated. Don't overmix!

FOR BOTH:

• Pour into the prepared dish and sprinkle with 1 tablespoon light brown sugar mixed with a pinch of cinnamon, if using. This adds color since the top doesn’t brown much on its own.
• Bake for 40–45 minutes, or until almost set in the center. For a creamier bottom layer, remove it while it’s still slightly jiggly.
• Cool completely on a wire rack and refrigerate for a few hours or overnight. Serve cold or at room temperature.
• Serve plain, or with whipped cream and a sprinkle of toasted coconut. You can add some fresh fruit for the hero shots to add some color if necessary. It's delicious, but it can be a rather dull-looking dessert. Here we love it with dulce de leche, as it pairs so well with coconut.