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Zane Collins
Coconut strawberry pie
Coconut strawberry plate cake with pistachio nuts.
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Ingredients
Directions
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Preheat the oven to 180 ºC.
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Grease the oven dish. Put the butter, flour, coconut and caster sugar in the food processor and mix into a cohesive dough.
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Divide the dough over the bottom of the baking dish and press. Bake for about 20 minutes in the oven. Remove from the oven and let cool for 5 minutes.
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Meanwhile, melt the butter in a saucepan. Take of the fire.
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Grind the almonds in the food processor. Let the machine run and add 1 to 1 eggs.
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Add the granulated sugar, the coconut and the melted butter.
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Remove the crowns from the strawberries. Halve them in the length. Brush the cake base with the jam. Put the strawberries on it.
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Divide the almond mixture over it. Chop the pistachio nuts coarsely and sprinkle them over the cake. Bake in the oven in about 50 minutes until golden brown.
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Cover the cake with aluminum foil if it gets too dark. Serve lukewarm or cold. Yummy! .
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Nutrition
455Calories
Sodium1% DV30mg
Fat49% DV32g
Protein12% DV6g
Carbs11% DV34g
Fiber16% DV4g
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