Ingredients
1 cup caster sugar
½ cup plain flour, sifted
¾ cup desiccated coconut
125g unsalted butter, melted
4 eggs, beaten lightly
2 tsp vanilla extract
½ cup flaked almonds
2 cups milk
Pure icing sugar, to dust
Method
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Preheat oven to 160C (fan-forced) 180°C conventional. Grease a 20cm x 30cm x 5cm deep, 8-cup capacity rectangle ceramic baking dish, or a deep 24cm round ceramic pie dish.
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Combine, sugar, coconut, sifted flour, eggs, vanilla, butter and half the almonds in a large bowl. Gradually add milk, stirring, until combined. Pour mixture into dish.
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Bake pie for 35 minutes. Remove from oven, sprinkle with remaining almonds; bake for a further 15 minutes or until browned lightly and set. Stand for 10 minutes before dusting with icing sugar and slicing into pieces.