Lemon Coconut Slice

Ooooh, this is good.
The combination of the sweet lemon and coconut is a winner..
I have done this recipe in a round pie dish but you could double the recipe to fit in a bigger rectangular slice tin.
Just don't eat too much of this dish as it contains a lot of sugar and fat.
If you don't have a zester, you could use a grater to remove the rind/zest from the lemon.

Lemon Coconut Slice

Equipment

·      Slice tin with baking paper

·      Measuring cups/spoons

·      Mixing bowls

·      Wooden spoon

·      Sieve

·      Whisk

·      Cooling rack

·      Zester or grater

·      Juicer (1 per table)

Ingredients

·      Butter, 50g, melted

·      Castor sugar, ½ cup

·      Egg, 1, beaten

·      Lemon rind, 1 tsp (1/2 a lemon)

·      Flour, ½ cup

·      Baking powder, ½ tsp

·      Coconut, 1/3 cup

Lemon Glace Icing

·      Icing sugar, ½ cup

·      Lemon juice, 1 Tbsp

·      Coconut, 1 Tbsp

Method

1.    Preheat the oven to 200⁰C.

2.    Grease and line slice tin with baking paper.

3.    Mix together the melted butter and sugar, then the egg and lemon rind.

4.    Sieve in the flour and baking powder, then mix in the coconut.

5.    Spread the mix into the slice tin and pack down.

6.    Bake for 20 minutes. It should have risen, be spongy and light brown in colour. Remove from the oven and allow to cool on rack.

7.    Make the icing by sieving the icing sugar and pouring in the lemon juice and mixing well until spreadable. Add a little hot water if too dry.

8.    Carefully spread the icing on the cooled slice.

9.    Sprinkle the coconut over the icing.

10. Cut into squares/slices and serve.