Fijian Coconut Pie Recipe
A sweet and coconut-packed treat from the paradise that is Fiji!
Servings: 24 pieces
Calories: 199kcal
Equipment
- standard slice tin (approx 28 x 18cm)
Ingredients
Base
- 125 grams butter
- 1 cup caster sugar (220 grams)
- 1 egg
- ½ teaspoon vanilla extract
- 1 ½ cups SR flour (230 grams)
- ½ cup plain / all purpose flour (70 grams)
Coconut topping
- 125 grams butter
- ½ cup caster sugar (110 grams)
- 1 cup desiccated coconut (85 grams)
- 1 cup moist coconut flakes (75 grams)
Instructions
- Pre-heat oven to 160 degrees celsius / 320 degrees fahrenheit, fan-forced).
- Grease a slice tin and line with baking paper, leaving extra on each side (to pull the slice from the tin once cooked).
Base
- Cream butter and sugar until light and fluffy.
- Add egg and vanilla extract to the mixture and beat again until combined.
- Fold in sifted flours until combined.
- Press mixture into prepared slice tin firmly and level out using your hand and the back of a spoon.
Coconut topping
- Cream butter and sugar and then add coconut and stir into mixture.
- Spread over base and level out with the back of a spoon.
Baking
- Bake in oven for 40 minutes or until golden brown.
- Allow to cool in slice tin. Once cool, remove slice from tin and cut into squares.
Notes
Using fresh coconut: You can replace the desiccated coconut and coconut flakes with 2 cups of freshly scraped coconut.
Storing: Store this slice in an airtight container at room temperature for up to 7 days.
Freezing: You can also freeze it – wrap well and place in an airtight container before freezing for up to 2 months.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 199kcal | Carbohydrates: 22g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 72mg | Potassium: 47mg | Fiber: 1g | Sugar: 13g | Vitamin A: 270IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 1mg