Since I found this recipe in late August (2009) I have made it three times, twice as a contribution at shared lunches. It has received lots of compliments and is an ideal dessert to make as it eats well cold and can easily be made a day ahead of time.
The recipe was adapted from one in the August 2009 issue of the ASDA free instore magazine. The recipe said that the ingredients would separate into a pastry crust, egg custard filling and coconut topping. It was called The Impossible Pie, but the separation into layers has never taken place for me. I have found that there is a slight crust which forms on the bottom but the texture of the finished dessert is much more like a dense coconut cake so I have re-named it Rich Coconut Dessert Cake. I have substituted sunflower margerine for butter as. It is very rich and can be a bit indigestible so a small piece is enough as one serving, especially if served with fruit.
Rich Coconut Dessert Cake
125g/4ozs margerine or butter
250g/8ozs dessicated coconut
125g/4ozs plain flour
2.5ml/½tsp ground nutmeg
2.5ml/½tsp vanilla essence
250ml/½pint milk, full or half fat
1. Pre-heat oven to 350oF/180oC/170oC(Fan oven)/Gas Mk4
2. Lightly grease a 10″ pie or flan dish. If loose bottomed then line with tin foil first.
3. Cream the butter and sugar together.
4. Beat in the eggs and stir in the coconut.
5. Sieve the flour and the nutmeg into the mixture and add the vanilla essence. Fold well in.
6. Gradually whisk in the milk.
7. Pour into the prepared dish and bake for 45mins to 1 hour until the top is golden and a skewer or knife inserted into the middle comes out cleanly.
8. Serve warm with mixed berry fruits or mixed tropical fruits and a sprinkling of coconut. Can also be served cold.