An easy and aromatic dessert that’s suitable for any occasion. Dress it up by adding rum-spiked whipped cream before serving.
Pre-heat oven to 350°F (180°C). Grease a 9-inch (23 cm) glass pie plate.
In small bowl, combine flour, spices and baking powder. Set aside.
In a medium bowl, using an electric mixer on medium speed, beat together butter and sugar until combined. Add eggs and vanilla and beat until creamy and well blended. Stir in cream and flour mixture; mix well. Stir in coconut. Pour into prepared pie plate.
Bake for 35 to 40 minutes or until set and golden brown.
Place on rack to cool. Serve at room temperature with whipped cream, if desired.
- Use shredded or flaked coconut for this recipe.
- Cover and refrigerate leftovers for up to 3 days or freeze for up to two months.