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
- 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.
For more information or tips on how to join the ginger revolution, visit www.buderimginger.com/freshstart.