Substances:
- three Eggs
- 130g Sugar
- 75g Butter, softened
- 60g Desiccated coconut
- 11/2 tbsp Lemon zest
- one one/two tbsp Orange zest
- 60ml Lemon juice or to taste
- 125m Orange juice
- 200ml Thick coconut milk
- 70g flour, sifted
Directions:
- Preheat oven to 345 °F (170C.)
- Place the eggs, sugar, butter, desiccated coconut, lemon and orange zest and juice, coconut milk and flour in a foods processor and mix right until well combined. Pour into a buttered 22cm (nine inch) pie tray.
- Place pie tray at the bottom rack of the oven and bake for 60 – 80 minutes. Loosely include with aluminium foil when it begins to turn brown through 50 % way of baking. Put it to one side and let cool, then refrigerate for 1 hour to chill.
- Slice and serve with whipped cream and passionfruit or blueberry jam and sprinkle some toasted coconut above it.