1 1/2 cups white sugar
2 tablespoons butter
2 tablespoons coconut
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pie pan.
Beat butter, coconut and eggs in a large bowl until fluffy. Stir into the creamed mixture, stirring constantly. Stir in coconut flour and baking powder; gradually blend into the creamed mixture. Mix in flour, baking soda and salt. Pour mixture into pie crust and sprinkle with coconut cream topping.
Bake in preheated oven for 45 minutes, or until toothpick inserted in center comes out clean. Cool completely before filling.