Lemon coconut slice

Election Day is almost here.
Around Australia, thousands of volunteers are preparing jams and cakes to raise funds at Polling Booth Community Stalls for their schools, swim clubs and community groups.  We want to thank these wonderful people and share our recipe which incorporates that most coveted Election Stall winner - lemon curds and passionfruit butters.  These bottles of golden sunshine give a tangy layer which oozes when you bite in - a small square of this indulgence is all you need and it best shared over a cuppa with friends. Variations of this recipe fill so many cookbooks with good reason - an enduring crowd favourite and always delicious. Enjoy!

Lemon Coconut Slice by Feed Your Inner Cook

Preparation    15 minutes

Cooking          15 minutes, then let cool then 30 minutes cooking then cool before serving

Ingredients

90 gram butter – cubed

½ cup sugar

1 egg

¾ cup Plain Flour - sifted

¼ cup SR Flour   - sifted

350 – 400 ml Lemon Butter or Passionfruit Butter – whisked with a fork to soften and smooth.  I like to combine both as I love them so much

Topping

¼ cup caster sugar

1 ½ cups Desiccated Coconut

½ cup Shredded Coconut  plus additional small amount to sprinkle over topping

OR  use 2 cups Desiccated Coconut

Method

Preheat oven to 180˚C  and line pan (approx. 30cm x 22cm x 4cm deep)  with baking paper

In the bowl of electric mixer – beat the butter, sugar and eggs until fluffy

Then mix in by hand the sifted flours

Dot the mixture across the base of lined pan. Use a small piece of baking paper to gently push the mixture across the base.  Mixture is sticky and paper helps.

Place pan in fridge 10 minutes to cool.

Then bake the base for approx. 12 – 15 minutes until golden.

Remove from oven and place on a cooling rack.  Needs to be cool before topping.

Once cool, pour over the Lemon Butter.  About 1 cm depth is good if possible

Dollop the topping over the Lemon Butter layer. Don’t push down heavily. It is ok to have a few spaces with Lemon Butter peeking through.

Gently sprinkle over a little of the Shredded Coconut

Bake for approx. 25 – 30 minutes until golden.

Allow to cool in pan.

Remove from pan and cut into squares.

Can be served at room temperature or slightly chilled.
Keeps well (if you hide it!) in an airtight container either chilled or at cool room temperature.

                                           Enjoy!  Colleen

Lemon Coconut Slice by Feed Your Inner Cook