Lemon Coconut Slice

Lemon Coconut Slice
Tangy lemon meets with tropical coconut making a lovely slice to enjoy as a snack or perfect as a dessert with whipped cream.
  • 125g butter
  • ¾ cup caster sugar
  • ¾ cup self-raising flour
  • ¾ cup plain flour
  • 2 tbsp sour cream
  • 1 can condensed milk
  • 3 eggs
  • ¼ cup plain flour
  • ¼ cup desiccated coconut
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  1. Preheat the oven to 170°C. Line a slice tin with baking paper.
  2. Cream the butter and sugar for 3-4 minutes until pale and fluffy.
  3. Stir in the flours and sour cream, then press into the base of the lined tin, smoothing with the back of a spoon.
  4. Bake for 12-15 minutes until very pale golden and just set in the centre. Remove from the oven.
For the topping
  1. Whisk together the condensed milk, eggs, second measure of plain flour, coconut, lemon zest and juice.
  2. Pour over the semi-baked base and cook for a further 15-20 minutes until puffed and golden. Allow to cool before cutting.
  3. Serve whipped cream garnished with flaked coconut.
This slice is best kept in an airtight container in the fridge.
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