Impossible coconut pie

Based on 7 ratings

Amy

Community Member

“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.