Impossible Coconut Pie

1. Preheat the oven to 170°C (340°F).
2. In a food processor, combine the eggs, sugar, butter, desiccated coconut, lemon and orange zest, lemon and orange juice, coconut milk, and flour. Blend until the mixture is smooth and well combined.
3. Grease a 22cm (9-inch) pie tray with butter, then pour the mixture into the tray.
4. Place the pie tray on the lower rack of the oven and bake for 60–80 minutes, or until the center is set and the top is golden brown.
– If the top begins to brown too quickly, loosely cover the pie with aluminum foil halfway through baking to prevent over-browning.
5. Once baked, remove the pie from the oven and set it aside to cool to room temperature. Then refrigerate for at least 1 hour to allow it to chill.
6. Slice and serve with a dollop of whipped cream and a drizzle of passionfruit or blueberry jam. For an extra touch, sprinkle with toasted desiccated coconut.