Impossible Coconut Pie

Impossible coconut pie or magic cake, whatever you wish to call it, it’s one simple batter that turns into 3 delicious layers when baked.


Let’s talk impossible pies and magic cakes. So many of you have commented or have written to me on magic cake, so I thank you for that. Some of you have said that this magic cake is similar to an old recipe called impossible pie. So you guys intrigued me and I simply had to look into it.

I love my pies and cakes so really this was no chore, I’m always up for making more cakes or pies. I would never turn down such an opportunity. So being the analyst that I am, I put my thinking cap on and started doing some research. Well it didn’t take long my dearies to discover that really this impossible pie is one and the same as the magic cake. The ingredients are the same the only difference is how you make it. For this impossible pie you simply put all the ingredients together in a blender, blend away, pour the batter in a baking dish and voila. You have magic cake or impossible pie. Which is quite interesting, all along I thought that the magic was in the stiff egg whites, but apparently it doesn’t really matter.

As you can see even using this simple technique results in a 3 layer cake or pie. The only difference I noticed is that the custard layer is not as pronounced as in the magic cake, yet it’s still there. So needless to say I am extremely happy to tell you all that you don’t have to worry about following the steps for making magic cake to end up with 3 layers. Really what does this mean? It means you can’t screw up with this pie. As long as you use the ingredients mentioned, blend it all and bake it until done, you will end up with an impossible pie or magic cake, I’ll leave it up to you to decide what you want to call it.


This time I wanted a coconut flavored cake/pie so there is a cup of flaked unsweetened coconut in this pie and a pinch of nutmeg. And because I love chocolate, I just had to sprinkle some grated chocolate over the top, chocolate and coconut just go so well together, and that’s just how I roll.

Now I know you’re just waiting for this joke so here it is.

Q: Why did the pie go to the dentist?

A: Because it needed a filling.

4.6 from 5 reviews
Impossible Coconut Pie
Prep time
Cook time
Total time
Serves: 8
  • 2 cups milk
  • 1 cup shredded coconut
  • 4 eggs
  • 1 tsp vanilla extract
  • ½ cup all purpose flour
  • 8 tbsp (1 stick or 125 g) butter
  • ¾ cup sugar
  • pinch of ground nutmeg
  • pinch of salt
  1. Place all the ingredients in a blender. Blend well.
  2. Pour into a greased pie plate.
  3. Bake at 350 degrees for 45 to 60 minutes.
Nutrition Information
Serving size: 134 g Calories: 300 Fat: 18.4 g Saturated fat: 11.7 g Carbohydrates: 29.5 g Sugar: 22.4 g Sodium: 163 mg Fiber: 1.1 g Protein: 6.0 g Cholesterol: 117 mg



  1. Erone says

    Hello Jo!

    This looks delicious – thank you for posting this recipe!

    How do you know when it’s done? I haven’t baked a custard-type cake or pie before. Do you go by the light browning on the top? or if the sides slightly pull away from the pan?

    Thank you, Jo!

  2. Darryl L. says

    I use ORGANIC flour and have started to buy Coconut flour… Will try this today, as the recipe I have uses Bisquick and I now make my own mix for ‘bisquick”.. Thank you…! Oh… a Dairy is close, so I use “their” milk!

  3. Robyn says

    This is such a great and easy recipe. My mom has been making it since the 60s, now I continue in her absence. Wonderful to bring it to a new generation. Thank you!

  4. Donna Bauer says

    Made the multiple step magic cake, which was very good. Thank you for sharing. Family wants to try it again with coconut and I noticed all steps are gone??? Why would it not be just as simple with both recipes? ??

  5. Patricia Thompson says

    Hi Jo, I have just made the Impossible Coconut pie and waiting for it to cool. I made it with margarine (so hope it works) was wondering if butter had to be melted as it went like breadcrumbs. It looks delicious. Thanks for recipe and cant wait to make the magic cake….. Patricia from Australia…

    • says

      Hi Patricia from Australia :) The butter should just be softened a bit, doesn’t need to be melted. I think this recipe works fine with margarine too. Let me know how you liked it! :)

      • Patricia Thompson says

        Thanks Jo for your information about the pie. I used margarine and it worked out fine. We LOVED it, I can’t wait to make the Magic Cake. I have told all my family about it so they are going to try them as well….. Patricia

  6. Megan says

    can i use margarine instead of butter? I used the last of my butter this morning for muffins and feel that this pie cant wait for a grocery trip lol

  7. Hajar says

    i’ve no idea why it did NOT work with i just made and i got thin layer of whatever
    i did exact measurements
    do you think my fail because i baked it in somewhat large pie plate??

    thank u so much!

    • says

      It’s quite possible. I’ve made this before in a bigger baking dish and the layers were not so visible anymore.

  8. Shirley says

    I don’t have a blender but really want to make this today. Can I just use the electric beater and beat it for a long time???

  9. Bernie says

    I am making this pie for my quilt group that is coming tomorrow, instead of the multi step Magic Cake I had “Pinned”. I wanted something easy, and this fits the bill. By the way, it is a very old recipe. I’ve been making Impossible Taco Pie since the 70’s! The Bisquick web site has a zillion variations!

  10. Robyn says

    Is it best for the coconut pie to be served the same day? If saving it for the next day should it be refrigerated?

  11. Peg says

    I have the same recipe, but instead of coconut use freshly shredded zucchini and a little nutmeg. Coconut is now tempting me too!

  12. Elizabeth says

    My MIL gave me a recipe that’s very similar but it’s for a quiche! It’s the same idea but you layer your fillings on the bottom of the pie plate (usually we do sausage, bell pepper and cheese), then put your eggs, milk, and Bisquick in your blender with salt and pepper and blend on high. Pour it over your toppings into your pie plate and bake for about an hour. The quiche gets a lovely, delicate crispy top, creamy egg milddle and a thin crust on the bottom. Funnily enough her recipe is called impossible quiche, she got it from her grandmother so this basic idea must have been around awhile. I hadn’t even thought of using the basic principle for anything else but now the wheels in my head are turning to see what else can be done with it.

  13. annie says

    I made this last night and it was brilliant. I did substitute toasted sundried coconut and a square dish as I did not have a round pie dish. It was great. Checked the top after 45 mins then gave it 10more. Perfect thank you Jo

  14. Kay says

    Do you know if this would work with sugar substitute such as Splenda or Stevia? Would love to make it but have a diabetic husband.

  15. Sue says

    There is a difference in the flour. The cake says 3/4 cup and the pie says 1/2 cup. Is the pie 1/2 cup right?

  16. Pamela says

    Ive just popped in the oven, I have user Coconut Oil instead of Butter, lets see how it goes! Also, 350 Degrees? That would absolutely burn the pie, no?
    My suggestion for Gluten free would be Corn Flour instead of all purpose flour.

    • Nan says

      I have one in oven now. I used 1/2 butter & rest coconut oil not melted.
      I substituted the flour for RedMans all purpose flour for my gluten free
      Pie. In oven now—-hope it comes out good. I love easy anything to
      Cooking, baking…. Can’t wait !!!!

  17. Sherrie says

    This recipe is a bit different them the plain one.. With beating the egg whites/separating the egg yolks and the whites…. Can the other one be done the same way? And why is this made different? I hope this makes sense? ;)

    • says

      Hi Sherrie,
      Yes it is made differently, this one is way easier. I think the magic cake can be made the same way though I haven’t tried it, but the only difference in ingredients is really the coconut flakes so I don’t see why it wouldn’t work.

  18. Melanee says

    There is a pie from Hawaii named Mochi Pie or cake. They do that with sweet rice flour (Mochiko). So, can be turned gluten free. You can see a version here:
    A store here in town started making these and they are bloody addicting — just as I bet this pie is!! Hope that helps some of you that need gluten free.

  19. says

    Anything coconut is wonderful. Pie is wonderful. Easy is simply marvelous darlin’. This is a recipe
    that is immediately on my ‘to do’ list. Sometimes I love my ‘to do’ list. Laughing. Speaking of laughing, I love lame word jokes–for real. My son is also a dental surgery tech. So now I have another dentist joke
    to give him. I am sure this will strengthen our bond.

  20. Malinda says

    The eggs make the pie rise so do not need baking powder.
    The pie is WONDERFUL. I added just a bit more coconut!

    • Emily says

      i love the magic cake recipes and aways make them gluten free, using king arthurs gluten free all purpose flour, works everytime no difference

  21. Kathleen says

    This past weekend I made the Magic Cake which I wrote you about and how it came out perfectly. I just made this pie and again, it was easy to follow and came out perfectly. I’ve never heard of a recipe that all you do is combine all ingredients into a blender. It worked and you can’t get any simpler. I used a 10″ pie pan and it fit. Thanks again.

  22. says

    This is really fantastic! There are just those days where I can’t stand to stand at my counter for more than 15 minutes but really need to bake something, and this sounds like the perfect solution. I’d never heard of either the magic cake or impossible before now! Pinned!

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