Bursting with zingy fresh citrus and chewy coconut, this lemon coconut slice is sure to become a most requested.
“I am quite often asked what my favourite ingredient is, and although the answer to that can change from day to day, I almost always come back to lemons. Thankfully I live in a citrus-growing area, so there’s no shortage of them. From adding a lift to sparkling water, an acidic zing to dressings and seafood, and of course as a premium flavour for sweet dishes, they really have it all. This slice uses both the sharp juice and the fragrant zest for a lemony delight.
I love getting my four-year-old granddaughter, Delilah, involved in the cooking when I can, stirring or rolling out dough or cracking eggs. This slice is a great one to cook with kids – it’s a simple melt-and-mix recipe that little hands can really get involved with.” – Julie
Ingredients
Method
Preheat oven to 180C fan-forced. Grease and line a 20 x 30 cm slice pan with baking paper, extending the paper 3 cm above the long sides.
In a large, microwave-safe bowl, melt the butter in 30 second bursts in the microwave until it is liquid.
Add sugar, stir vigorously with a whisk until combined. Making sure butter mixture isn’t hot, beat in eggs one at a time.
Sift the flour over mixture and use a spatula to carefully fold it through. Add coconut, lemon zest and ¼ cup lemon juice; stir through again, until well combined.
Bake for about 30 minutes until firm and golden brown. Remove from the oven; allow to cool before sprinkling with icing sugar and serving with double thick cream.
How to make Julie Goodwin’s lemon coconut slice
Where can I buy moist coconut flakes?
Moist coconut flakes are available in the baking section of supermarkets. If unavailable, you can use desiccated coconut instead.
Related stories
Native ad body.
Native ad body.
Native ad body.
