Remember the chocolate cake that makes its own pudding? How about the lemon cake that creates a delicious lemon filling as it bakes in the oven? I’ll have to share those recipes one of these days. Easy, quick desserts. Yesterday, I made a quick and easy “crustless coconut pie”. It was one of those times when we were busy but were in the mood for dessert. It was very good. Not a 5 star dessert that takes hours to create, but warm from the oven, it hit the spot. I think it would be even better with a little dollop of whipped cream…
I revised this recipe on July 27. I added the juice of one large lemon + milk to = 2 cups milk. Plus I added 1/8 teaspoon baking soda to the self-rising flour. The result was delicious! Plus, I baked it in two pie plates and liked it much better.
Crustless Coconut Pie/Cake (REVISED 7/27)
Lightly grease two shallow 9″ pie plates. Preheat oven to 350 degrees F.
1 & 3/4 cups sugar
In a two cup glass measuring cup: add the juice of one large fresh lemon + enough milk added to it to make 2 cups milk
1/4 cup butter, melted
1/2 cup self-rising flour
1/8 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon lemon extract
zest of one large fresh lemon
1 cup Baker’s sweetened flaked coconut, divided
Beat the eggs with an electric mixter until very frothy. Add the sugar and the 4 next ingredients and beat well.
Distribute 1/2 cup coconut in each of 2 shallow, greased pie plates.
Pour half the filling mixture into each pie plate and stir gently to distribute coconut.
Bake at 350 degrees for 25 to 30 minutes or until golden. Top with a dollop of whipped cream. Enjoy!