TIP: Slice will keep for up to five days, stored in an airtight container in the fridge or freeze for up to one month.
Ingredients
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
Topping
4 eggs
1 tsp finely grated lemon rind
11⁄4 cups caster sugar
1/3 cup self-raising flour
3⁄4 cup lemon juice
Method
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Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, one month. extending paper 2cm above pan edges.
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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.
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Cook in a moderately slow oven (160C) for about 15 minutes, or until lightly golden and just firm to touch. Remove. Cool.
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To make topping, whisk eggs, rind and sugar in a bowl until combined. Add sifted flour and whisk until smooth. Whisk in juice.
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Pour topping over cooled base. Sprinkle with remaining coconut.
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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.
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Lift slice out of pan. Cut into bars. Dust with sifted icing sugar.