Quick & Easy

Coconut impossible pie

Straddling the two worlds of cake and pie, this warm and gooey dessert is best served with fruits and cream.
Coconut impossible pie

Coconut impossible pie




1.Preheat the oven to 180°C/160°C fan-forced.
2.Beat the eggs and sugar in a medium bowl with an electric mixer until pale and fluffy. Add the vanilla, butter and milk; beat until combined. Stir in the flour, coconut and rind.
3.Pour the mixture into a greased 6-cup capacity ovenproof dish. Bake for about 35 minutes, or until the top is golden and puffed.

Not suitable to freeze. Butter suitable to microwave.


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