Astonishing coconut pie

    1 hour 15 min

    This is a great family favourite but so quick and simple to make. What goes in the oven as gloop, miraculously comes out as a three layered pie with a lovely crisp coconut topping. Try it and see for yourself. Eat hot or cold, with or without cream, yoghurt or ice-cream, as a pudding or a tea time treat.


    15 people made this

    Serves: 10 

    • 60g (2 oz) plain flour
    • 1/2 teaspoon salt
    • 1 1/2 teaspoons baking powder
    • 4 medium eggs
    • 60g (2 oz) margarine or butter
    • 200g (7 oz) caster sugar
    • 500ml (16 fl oz) milk
    • 90g (3 oz) desiccated coconut
    • 1 teaspoon vanilla extract

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven at 160 C / Gas 2/3. Grease a 25cm baking dish.
    2. Sift the flour, salt and baking powder together into a bowl. Add all the other ingredients into the bowl and mix thoroughly by hand or using an electric mixer. You will have a sloppy mixture. Transfer to the prepared baking dish.
    3. Bake in the preheated oven for about 1 hour until golden on top and a skewer inserted into the centre comes out clean. Remove from the oven and either serve warm or allow to cool before enjoying.


    Cut into portions this can be served as a pudding or like cake as tea time treat. Our family like it served with stewed apples, or a dribble of ginger syrup or Amarena cherry juice. I usually use less sugar than the recipe calls for.


    If you have lactose intolerances, you can substitute the full milk amount for half water and half milk, or use a milk-substitute if you prefer.

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