This incredibly simple coconut pie is courtesy of my mother. She has been cooking it for years thanks to the Mitchell Park Primary School Parents’ Association 1992 Cookbook.
This is a very dense and moist pie that travels well. You can pack it in a lunch box or take it to a friend’s house without worrying that it’ll disintegrate en route.
Boasting a satisfyingly chewy crust, it’s sweet but not overly so, making it perfect for those odd types who say they don’t like sweet things. These people invariably ask for “just a taste” and then proceed to eat most of your serve.
Sound familiar, Mr Hungry Australian?
INGREDIENTS
1/2 cup softened butter
1/2 cup plain flour
3/4 cup caster sugar
2 cups milk
4 eggs
1 cup desiccated coconut + 2 extra tablespoons for topping
2 teaspoons vanilla essence
1 teaspoon icing sugar (for topping)
METHOD
Beat or mix together all cake ingredients until well combined.
Put in a greased 10 inch pie plate (also line with baking paper for best results).
Cook at 180 degrees Celsius for 1 hour or until set. Poke a skewer into the centre to check; if it comes out clean, the cake is done.
To toast desiccated coconut, heat up a small frypan over a medium heat. Sprinkle 2-3 tablespoons of desiccated coconut into the pan and stir with a wooden spoon. After a minute or two the coconut will start to turn brown in colour. When the coconut is nicely brown take immediately off heat.
Once the cake is cool, dust with icing sugar and sprinkle with toasted coconut.
