Coconut Crack Pie
This recipe is magical as it has a layer of coconut cake, coconut custard and coconut mochi but all from one coconut batter. It is a blender recipe making it a simple dessert that is perfect for coconut lovers.
Equipment
- Blender
- 9inch round baking dish
- Rubber spatula
Ingredients
- 2 cups coconut milk
- 1 cup freshly grated coconut
- 4 eggs
- 1 tsp vanilla
- 1/4 cup flour
- 1/4 cup desiccated coconut
- 8 tbsp coconut oil
- 1/2 cup sugar
- Pinch of salt
Instructions
- Preheat the oven to 180°C, spray a 9 inch tin baking spray, dust it with dried coconut and set that aside.
- In your blender, add all your wet ingredients and blend until smooth. Then add all your dry ingredients and blend together until combined.
- Do not over blend this mixture as we don't want a fine smooth batter we want the coconut lumps in the batter.
- Pour the batter into the prepared tin and bake in the oven for around 45-50 minutes until the top is golden and the center is jiggly if you shake the tin.
- Depending on how you plan to serve this, you can spoon it warm out of the oven into dishes or chill it in the fridge for 2 hours before slicing and serving.
Notes
- Do not over bake this magic cake recipe, it will firm up as it cools down in the tin. If you over bake it, it can get dry.
- Check the write up above for more serving options.