Lemon Coconut Slice
Preparation time: 15 minutes
Baking pan: 20 x 28cm
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)Check AllUncheck All
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.Check AllUncheck All
1 ½ Cups pure icing sugar or gluten free icing mixture
1 Teas melted butter
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.Check AllUncheck All