Quick & Easy

Lemony coconut squares

lemony coconut squares
20 Item
15M
30M
45M

Ingredients

Lemon glacé icing

Method

1.Preheat oven to 180°C/350°F. Grease 20cm x 30cm rectangular pan, line base and long sides with baking paper, extending paper 5cm over sides.
2.Combine butter, sugar, egg and rind in medium bowl, stir in sifted flours then ½ cup (40g) of the coconut. Spread mixture into pan, bake about 30 minutes. Cool slice in pan.
3.To make lemon glacé icing: sift icing sugar into medium heatproof bowl, stir in enough of the juice to make a thick paste. Set bowl over medium saucepan of simmering water; stir icing until spreadable.
4.Working quickly, spread slice with icing, sprinkle with remaining coconut. Decorate slice with sugar flowers, pressing firmly into icing. Stand slice at room temperature until icing sets before cutting.

Sugar flowers of many shapes, sizes and colours can be bought from most supermarkets and cake decorating shops.

Note

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