Ingredients:

  • 1 cup (225g) unsalted butter, very cold and diced (for crust)
  • 2 cups (240g) all-purpose flour (for crust)
  • ½ cup (100g) granulated sugar (for crust)
  • ½ teaspoon (3g) fine sea salt (for crust)
  • 4 large eggs, lightly beaten (for filling)
  • 1 ½ cups (300g) granulated sugar (for filling)
  • 1 cup (240ml) freshly squeezed lime juice (approx. 6-8 limes)
  • 2 tablespoons (10g) lime zest (from 3-4 limes)
  • 1 teaspoon (5ml) pure vanilla extract
  • 2 tablespoons (16g) all-purpose flour (for stabilizing filling)
  • 1 ½ cups (120g) unsweetened shredded coconut (for mixing into filling)
  • 1 cup (80g) unsweetened shredded coconut (for topping, to be toasted)
  • 1 tablespoon (15g) unsalted butter, melted (for flavour binding the topping)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper, allowing an overhang for lifting.
  2. For the crust, cut the cold butter into the flour, ½ cup sugar, and salt using a pastry blender or fingertips until the mixture resembles coarse sand.
  3. Press the dough evenly into the prepared pan. Prick the base all over with a fork. Chill the crust in the freezer for 30 minutes to prevent shrinking.
  4. Par-bake the chilled crust for 18–20 minutes, or until the edges are just beginning to turn light golden brown. Remove from the oven and reduce the temperature to 325°F (160°C).
  5. To create the golden Toasted Coconut topping, melt 1 tablespoon of butter in a small non-stick pan over medium heat. Add the 1 cup of reserved coconut topping.
  6. Toast, stirring constantly, for 3–5 minutes until the flakes are uniformly golden brown and fragrant. Transfer immediately to a plate to stop the cooking process. Set aside.
  7. For the filling, whisk together the eggs, 1 ½ cups sugar, lime juice, lime zest, and vanilla extract until well combined and slightly foamy.
  8. Whisk in the 2 tablespoons of flour until smooth to stabilize the filling.
  9. Gently fold in the 1 ½ cups of raw (untoasted) coconut destined for the filling.
  10. Pour the lime filling evenly over the warm, par-baked crust.
  11. Return the pan to the 325°F (160°C) oven. Bake for 15 minutes.
  12. Carefully remove the pan and evenly sprinkle the pre-toasted, cooled coconut topping over the surface.
  13. Return to the oven and bake for an additional 12–15 minutes, or until the centre is mostly set and only slightly jiggly when the pan is nudged.
  14. Remove from the oven. Let cool at room temperature for 1 hour, then refrigerate for at least 2 hours to allow the custard to fully set before slicing.