Ingredients
4 eggs
1 cup white sugar
2 teaspoons vanilla extract
1/2 cup all purpose flour
1/4 teaspoon sea salt
1/4 teaspoon baking powder
1/2 cup butter
2 cups whole milk
1 tablespoon lemon juice
1 teaspoon lemon zest
1 1/4 cups shredded sweetened coconut
1 cup raspberries
Preparation
Melt butter and set aside to cool.
Preheat oven to 325 F.
Beat eggs and sugar and vanilla.
Beat in flour, salt, baking powder and butter until smooth.
Slowly stir in the milk, lemon juice, lemon zest and coconut.
Pour the batter into a non stick pie pan and bake for 55 to 60 minutes or until top in golden brown around the edges and a toothpick inserted into the centre of the pie comes out clean.
Cool on a wire rack.
Serve warm or chilled with raspberries.
