Impossible coconut pie

Based on 6 ratings

“This coconut pie can be served warm, at room temperature, or cold. Want to share your favorite cake recipe on Kitchen Stories, as well? Simply send it to community@kitchenstories.com”

Difficulty

Easy 👌
15
min.
Preparation
55
min.
Baking
15
min.
Resting

Ingredients

Servings:-6+
60 g shredded coconut
60 g butter
eggs
240 ml milk (room temperature)
100 g sugar
30 g flour
¼ tsp baking powder
1 tsp vanilla extract
¼ tsp salt
butter for greasing
Metric
Imperial

Utensils

  • oven
  • 18-cm/7-in. pie plate
  • small bowl
  • large bowl
  • whisk
  • wire rack

Nutrition per serving

Cal
279
Protein
5 g
Fat
18 g
Carb
23 g
  • Step 1/3

    • 60 g butter
    • butter for greasing
    • oven
    • 18-cm/7-in. pie plate
    • small bowl

    Preheat the oven to 180°C/350°F. Grease pie dish. Melt the butter.

  • Step 2/3

    • eggs
    • 240 ml milk (room temperature)
    • 100 g sugar
    • 30 g flour
    • ¼ tsp baking powder
    • 60 g shredded coconut
    • 1 tsp vanilla extract
    • ¼ tsp salt
    • large bowl
    • whisk

    Whisk the eggs in a large bowl. Adding one at a time, whisk in the milk, melted butter, sugar, flour, baking powder, coconut, vanilla extract, and salt.

  • Step 3/3

    • wire rack

    Pour the batter into the pie plate and bake at 180°C/350°F for approx. 55 – 60 min. or until golden brown, and a toothpick inserted into the pie comes out clean. Remove from the oven and place on a wire rack to cool.