My husband made this for me--I helped whip the eggs to soft peaks by hand--and it was amazingly moist! It even stayed moist over night in the fridge (yes, I had it for desert and breakfast!) We didn't use coconut flour but subbed in the almond flour as advised. Also, we didn't have any coconut oil, so we used canola oil to grease the pan. It did stick a bit in the pan, but in general it did not negatively impact the taste.

• Reply