Directions

1. Special Equipment: 9-inch glass or ceramic pie plate; small bowl; whisk
2. Position an oven rack in the center of the oven and preheat the oven to 325ºF/160ºC. Grease a 9-in/23-cm glass or ceramic pie plate with softened butter. Set aside.
3. In a small bowl, whisk together the sugar, flour, cocoa powder, salt, and nutmeg.
4. Place the milk, cream, coconut, melted butter, egg, and vanilla in a blender. Blend on speed 3 until blended and smooth, about 20 seconds. Add the sugar mixture and blend on speed 1 just until the dry ingredients are absorbed, about 10 seconds. Scrape down the sides of the blender container.
5. Pour the mixture into the prepared pan. Bake until it is puffed and set in the center, 35 to 40 minutes. Transfer to a wire rack and cool for at least 20 minutes before serving. Cut into wedges and garnish with a dusting of powdered sugar.