Name: Coconut impossible pie
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 4 eggs; 1 cup (220g) caster sugar; 2 teaspoon vanilla extract; 125 gram butter, melted; 2 cup (500ml) milk; 1/2 cup (75g) plain flour; 1 cup (80g) desiccated coconut; 1 teaspoon grated lemon rind; flaked coconut, toasted, to serve

Coconut impossible pie

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

Serves 6

Cook

Ingredients

4 eggs

1 cup (220g) caster sugar

2 teaspoon vanilla extract

125 gram butter, melted

2 cup (500ml) milk

1/2 cup (75g) plain flour

1 cup (80g) desiccated coconut

1 teaspoon grated lemon rind

flaked coconut, toasted, to serve

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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