Lemon and Coconut Slice

09 Nov 2014


Probably one of the best fruits to bake with, lemons can surprisingly be super sweet. I've always wanted to make my own lemon curd but never really knew what I could do with it. The answer = lemon and coconut slice! I don't bake very often. I consider myself more of a cook than a baker. When I do bake it usually results in a terrible tasting brownie. I'm also the kind of person who doesn't like to stick to rules when it comes to the kitchen which sadly doesn't work if you're baking. It's all abut having the exact right ingredients and ensuring you use the correct quantities. Once I read 1/2 tbsp of baking powder as half a cup. You can imagine what happened next.

My sister however quite enjoys baking so we usually decide to rummage through the cupboard when I'm visiting her to see what we can find. This time we had lots of lemons and thought a coconut slice would be the perfect afternoon treat. I took quite a lot photos as the lemon was such a beautiful yellow colour. If you do end up making these please share them with me on Twitter or Facebook with the hashtag #desiredcooking.


Lemon and Coconut Slice


100g butter, softened
1/2 cup caster sugar
1 egg
3/4 cup plain flour
1/4 cup desiccated coconut

Lemon curd
50g butter, chopped
1/2 cup caster sugar
1 egg, whisked
2 teaspoons finely grated lemon rind
1/4 cup lemon juice

Coconut topping
2 eggs
1/2 cup caster sugar
2 cups shredded coconut


Preheat oven to 180 degrees.

Grease a square tin with butter or lay with baking paper. Trust me - this will make it much easier at the end when it’s time to take your slice out of the tin!

In a bowl, beat softened butter and sugar until combined. I recommend using an electric beater for this but you can use a whisk if you want to. Add the egg and combine. Add the flour and coconut. Mix with a wooden spoon until smooth. Add mixture into the tin and cook for 10-15 minutes or until golden.

Meanwhile, make the lemon curd by heating up a small pot and adding butter, sugar, lemon rind, juice and egg over medium heat. Cook for 5 minutes stirring constantly until it starts to boil and thicken. Set aside.

By now your base should be done. Remove from the oven and spread the lemon curd evenly over the base. Make the coconut topping by whisking the eggs and sugar together in a bowl. Shake over the lemon curd and bake in the oven for 20 minutes or until golden.

Once done, cut into square and serve with a hot tea!

This recipe is from Taste.

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