Frank's Recipes! Lemon Coconut Slice

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Lemon Coconut Slice

1 cup plain flour
1/4 cup sugar
400g tin sweetened condensed milk
1/2 cup lemon juice
1/3 cup shredded coconut, toasted
90g butter, chopped
finely grated rind of 2 large lemons
2 eggs, lightly beaten
extra 1/2 cup shredded coconut or flaked coconut, toasted

Please note: this is unsweetened coconut. You can toast it in a dry pan, or as I did on a baking tray in a low oven. Keep an eye on it, and move it around, as it browns quickly and you want toasted coconut not burnt.

Preheat oven to moderate 180 deg C. Brush a 28 x 18cm shallow oblong tin with melted butter. (I used cooking spray) Line base and 2 long sides with baking paper. (I actually used a piece of baking paper large enough to line the tin and hang over the edges, and was able to lift the finished slice out of the tin easily.)

Sift flour into large basin, add coconut and sugar. Add butter, rub in with fingers until mixture is crumbly. Press mixture into the prepared tin. Cook for 12-15 minutes - until golden brown. Remove from oven, place on wire rack. Place condensed milk, rind, juice and eggs in a medium bowl; whisk until smooth and combined. Pour mixture over base, top with extra coconut. Return slice to oven and cook for 5 minutes, then stand on a wire rack until cool.