©2018 BY DOMINIQUE TASSELL.

Lemon and Coconut Slice

June 20, 2019

This was adapted from my grandma's recipe for raspberry coconut slice, and while the lemon butter version is great my heart still belongs to the OG version. If you want to make that, just swap out lemon butter for some raspberry jam. 

 

I did use homemade lemon butter for this slice because we had some in the fridge (recipe coming soon), but you can use store-bought if you don't want to go to that trouble.

 

Ingredients:

 

Base:

1 1/2 cup self-raising flour

1/2 cup caster sugar

65g butter, softened

1 egg

 

Lemon butter

 

Top:

1 egg

1/2 cup caster sugar

1 cup coconut

vanilla essence

extra coconut to sprinkle on top

 

Method: 

 

1. Preheat oven to 190 degrees celsius and line a square pan with baking paper.

 

2. Sift flour and sugar into a bowl.

 

3. Add in butter and mix until mixture resembles breadcrumbs. 

 

4. Add egg and mix until combined. Mixture will be slightly crumbly.

 

5. Transfer mixture to lined pan. With clean hands, press mixture down until it is spread out evenly. 

 

6. Top base with spoonfuls of lemon butter. The lemon butter will seep into the base slightly, so make it a thick layer!

 

7. Beat egg slightly before adding in the sugar, coconut and vanilla essence.

 

8. Spread mixture on top of the lemon butter, sprinkling extra coconut over the top.

 

9. Bake in oven for 30 minutes. Cut while still slightly warm.

 

xo Dominique

 

 

Please reload