Women's Weekly Vintage Edition: Ginger coconut slice

Name: Women's Weekly Vintage Edition: Ginger coconut slice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Makes 8
Cuisine: Australian
Ingredients: 60 gram butter, chopped; 1 tablespoon golden syrup; 1 cup (150 g) self-raising flour; 1 1/2 teaspoon ground ginger; 1/2 cup (110 g) caster sugar; 1/2 cup (45 g) coconut; 1 egg, lightly beaten; 1 1/2 cup (240 g) icing sugar mixture; 40 gram soft butter; 1 teaspoon grated lemon rind; 1 tablespoon lemon juice, approximately

This slice has everything you could possibly want in an afternoon treat; sweet, zesty and packed with coconut, no-one will be able to resist.

Jun 08, 2014 2:00pm

20 mins preparation
30 mins cooking
Makes 8

Ingredients

Ginger coconut slice

60 gram butter, chopped
1 tablespoon golden syrup
1 cup (150 g) self-raising flour
1 1/2 teaspoon ground ginger
1/2 cup (110 g) caster sugar
1/2 cup (45 g) coconut
1 egg, lightly beaten

Lemon icing

1 1/2 cup (240 g) icing sugar mixture
40 gram soft butter
1 teaspoon grated lemon rind
1 tablespoon lemon juice, approximately

Method

Ginger coconut slice

1
Combine butter and golden syrup in a medium pan and stir over heat until the butter is melted. Stand until warm.
2
Stir in sifted dry ingredients, sugar, coconut and egg; press mixture over base of greased 19 cm x 29 cm rectangular slice pan.
3
Bake in a moderate oven for about 30 minutes or until lightly browned and firm. Cool in pan.
4
To make lemon icing, sift icing sugar into small heatproof bowl and stir in butter, rind and enough juice to make a stiff paste. Stir over hot water until spreadable.
5
Spread the slice with lemon icing and leave to set.