Lemon Coconut Slice

Preparation time: 15 minutes

Baking pan: 20 x 28cm

Oven 180ºC

Baking time: 30-35 minutes


F.G Roberts’ Self-Raising flour (150g)

Coconut 95g(1 cup)

Caster Sugar 105g (½ cup)

Eggs (59g) 2

Milk 125 ml (½ cup)

Butter or Margarine 125g (melted)

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Line 20cm x 28cm (8”x11”) tray with baking paper. Preheat oven.

Sift flour into bowl. Mix in coconut and sugar.

Add eggs, milk and melted butter. Stir until smooth. (This is a very runny batter)

Pour into prepared tray and bake at 180ºC for 30-35 minutes.

Cool in tray.

Ice with lemon icing. Sprinkle with coconut.

Cut into 24 squares.

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Lemon Icing:

1 ½ Cups pure icing sugar or gluten free icing mixture

1 Teas melted butter

Lemon juice

2-3 tabs coconut

Sift icing sugar into small bowl. Add melted butter and mix.

Add lemon juice a little at a time until spreading consistency.

Spread over slice using a heated knife and sprinkle with coconut.

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