I love a recipe that packs a punch with all the flavours you hope it will have! Nothing worse than a lemon slice with barely any lemon or a coconut slice with only a hint of coconut. But this recipe totally does what it says it will and more! The texture is gorgeous with a lovely moist brownie like consistency. It is also made all in one pot so fewer dishes which is always a bonus!
I have been asked to provide a plate of food for a morning music group once a week so need to get my thinking cap on for some different and tasty recipes to provide each week. I have decided the inspiration will come from what I have in the cupboard on any given day, this week lemon and coconut was on hand and I came across so many lovely variations of this slice but this was the easiest and nicest with the fewest steps involved – which was important as I was making it all while getting the kids ready for school this morning!
Making it all in one pot was great – just melting the butter over the heat and then adding all your ingredients as per the instructions below, pour into the tin and you are ready to bake! I doubled the recipe today and made two slices and it worked well.
So if you love Lemon and Coconut then this slice will be perfect for you!
- 250g butter
- 430g (2 cups) caster sugar
- 4 eggs
- 225g (1½ cups) plain flour
- 85g (1 cup) desiccated coconut
- 1 tablespoon finely grated lemon rind
- 60ml (1/4 cup) fresh lemon juice
- Icing sugar, to dust
- Preheat oven to 180º C ( 350º F).
- Line a 20 x 30cm brownie or slice pan with a small spray of cooking spray and baking paper (I used our roasting dish).
- Melt the butter in a saucepan over medium heat.
- Remove from heat and stir in castor sugar, mix well.
- Add eggs one at a time, mixing well and stir until mixture is thick and glossy.
- Sift the flour over the egg mixture and stir until well combined (lets be honest I almost never sift anything!)
- Stir in coconut, lemon rind and lemon juice.
- Pour mixture into prepared pan.
- Bake for 30 – 40 minutes or until a skewer inserted into the centre comes out clean and it bounces back slightly to a gentle touch.
- Set aside in the pan to cool completely.
- Cut into pieces and dust with icing sugar to serve.
- Store in airtight container for 3 days.
How easy is that! I hope you enjoy this recipe inspired by a Spoonful of Sugar, it is featured other places also but this is the one I chose today. It is super tasty and I can assure you that it went down well at music group this morning!
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