Baking & Desserts
Lemon Coconut Slice
Prep 30 mins. /Cook 30 mins.
One 20 x 30cm slice
Easy
Lemon Coconut Slice
Method
Base
- Preheat the oven to 180°C (fan-forced). Butter a 20cm x 30cm slice tin and line with baking paper.
- Mix self-raising flour, coconut, caster sugar, butter and egg in a bowl until well combined. Press mixture firmly and evenly into the prepared tin to create the base. Bake for 15 minutes, or until lightly golden.
Lemon Butter Filling
- Whilst base is baking, make the lemon butter filling.
- Combine the sugar and lemon zest in a bowl. In a medium saucepan lightly whisk the egg yolks. Add the lemon sugar mixture and whisk until pale and well combined. Slowly whisk in the lemon juice.
- Place saucepan over low heat and cook, stirring constantly with a whisk, until the mixture thickens. Continue stirring until it just begins to bubble and is thick enough to coat the back of a spoon.
- Remove saucepan from the heat and gradually add the butter cubes a few at a time, stirring until completely melted. Using a fine sieve, strain the lemon butter into a clean bowl to remove the zest and any cooked egg.
- Remove base from the oven and spread 1 cup of the lemon butter evenly over the warm base.
Coconut Topping
- Mix the coconuts, egg whites and caster sugar in a medium bowl until combined. Sprinkle evenly over the lemon butter layer, covering the surface completely.
- Return to the oven and bake for a further 15 minutes, or until the topping is golden brown. Leave to cool completely in the tin before slicing.
More Tips
- Any remaining lemon butter, immediately cover with cling wrap that touches the butter surface. Allow to cool completely before refrigerating. Use as a spread on your favourite bread, pancakes, muffins.
IN THIS RECIPE
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Which butter should I use to make sweet pastries?
We recommend Chef's Choice - it's higher fat content and creamier finish makes it ideal for sweet pastries.