Coconut and Ginger Pie

This Coconut and Ginger Pie sets up into a moist, golden-brown cake. Be sure to keep an eye out for unauthorised taste-testers when making it the night before you intend to serve.


  • 4 eggs
  • 1 cup caster sugar
  • 100g softened unsalted butter
  • 100g slivered almonds
  • 1 cup desiccated coconut
  • 2 tablespoons grated lemon rind
  • 125ml lemon juice
  • 130ml Buderim Ginger Ginger Revitalise Cordial Mixer
  • 250ml coconut milk
  • 1/2 cup plain flour

Serving suggestion

  • Whipped cream
  • 365g Buderim Ginger Original Ginger Marmalade

Preheat oven to 180 degrees C.

Add all ingredients to a mixing bowl or food processor and blend until well combined.

Pour into a buttered 28cm cake tin and baked for 1 hour or until golden brown. (Note: The mixture will appear very wet. Don’t be concerned as the long bake time will set the liquid into a moist cake.)

Set aside to cool and refrigerate for one hour before serving.

Serve with whipped cream and ginger marmalade.

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