I love finding recipes in unexpected places, like at the end of the novel Dead Man's Chest - A Phryne Fisher Mystery by Kerry Greenwood (Poisoned Pen Press, 2010). I've been finding these mystery novels set in Melbourne in the 1930s pleasant easy reading. This recipe is called impossible pie, but it's just really a coconut cake that doesn't need creaming.

1/2 c flour (I use spelt)
3/4 c caster sugar
3/4 c desiccated coconut
3 large eggs
1 tsp vanilla extract
125g butter, melted
1/2 c flaked almonds
1 c milk (I use rice)

Preheat oven to 180C. Line a pie tin, cake tin, brownie tin or loaf tin with baking paper.
Put all the ingredients in a bowl except half the almonds and milk and mix well. Slowly add in milk and mix until a batter is formed. Pour into your tin and top with the remaining almonds. Bake for 30-35 min until cooked through and browned around the edges.
Leave to cool in the tin for 10 minutes then transfer onto a wire rack.
I made mine in a square tin then made little round cakes suitable for little fingers using a scone cutter. I ate the leftover bits of sponge with yoghurt and fruit.