Coconut Cream Pie

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup buttermilk
• 1 cup shredded sweetened coconut
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch pie dish or deep cake pan.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Mix in the vanilla extract.
5. In a separate bowl, whisk together flour and baking powder.
6. Add the dry ingredients to the batter alternately with the buttermilk, beginning and ending with the dry ingredients.
7. Gently fold in the shredded coconut.
8. Pour batter evenly into the prepared dish.
9. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
10. Allow to cool before slicing.

Serving Suggestions

• Serve warm or chilled
• Top with whipped cream or toasted coconut if desired
• Delicious on its own with coffee or tea

Storage

• Store covered at room temperature for up to 2 days
• Refrigerate for up to 5 days