TIP: Slice will keep for up to five days, stored in an airtight container in the fridge or freeze for up to one month.
1 cup plain flour
1⁄2 cup caster sugar
2/3 cup shredded coconut
125g unsalted butter, melted
2 tsps vanilla extract
Icing sugar mixture, to decorate
1 tsp finely grated lemon rind
11⁄4 cups caster sugar
1/3 cup self-raising flour
3⁄4 cup lemon juice
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, one month. extending paper 2cm above pan edges.
Place flour into a large bowl. Stir in sugar and half the coconut. Add butter and vanilla. Stir until combined. Press over base of prepared pan.
Cook in a moderately slow oven (160C) for about 15 minutes, or until lightly golden and just firm to touch. Remove. Cool.
To make topping, whisk eggs, rind and sugar in a bowl until combined. Add sifted flour and whisk until smooth. Whisk in juice.
Pour topping over cooled base. Sprinkle with remaining coconut.
Return slice to oven. Cook for about 35 to 40 minutes, or until topping is set. Transfer pan to a wire rack. Cool completely in pan.
Lift slice out of pan. Cut into bars. Dust with sifted icing sugar.