Lemon Coconut slice/cake

A simple recipe which produces a great result. I have used a small round cake tin, instead of the rectangular slice tin. So this is more of a cake than a slice.
However it is laden in sugar. Don't eat too much.
Be aware of the amount of sugar you are consuming as this is the primary cause of obesity and Diabetes.
If you don't have a zester, just lightly grate the lemon to get the skin off. You don't want the pith.

Lemon Coconut Slice

Equipment

·      Round Slice tin with baking paper

·      Measuring cups/spoons

·      Mixing bowls

·      Wooden spoon

·      Sieve

·      Cooling rack

·      Zester or grater (1 per table)

·      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, 1/4 cup

Lemon Glace Icing

·      Icing sugar, ½ cup

·      Lemon juice, 1 Tbsp

·      Coconut, 1 Tbsp

Method

1.    Preheat the oven to 175⁰C.

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 25 minutes in the middle of the oven. 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.