100 g butter, melted
1 cup Chelsea White Sugar
4 eggs
1/2 cup flour
2 cups milk
2 teaspoons coconut essence
1 cup desiccated coconut
3 – 4 golden kiwifruit, or other seasonal fruit

Preheat oven to 180°C. Spray a 20cm square cake tin or small lasagne dish with non-stick baking spray and line with a sheet of baking paper.
Mix all ingredients together, either whisking in a large bowl or in a food processor, then pour into the prepared tin. Bake for approximately 1 hour until the pudding is firm, set in the centre and the edges have gently pulled away from the sides of the tin and top is golden brown. Allow to cool in the tin and then refrigerate.
Cut into squares and serve with the peeled and sliced kiwifruit.
Any leftovers can be cut up into small pieces and eaten like a slice. These can be kept in the fridge for 3 to 4 days.