Lemon Coconut Slice

I love a recipe that packs a punch with all the flavours you hope it will have. This Lemon Coconut Slice is divine, like the only lemon brownie recipe you will ever need.

butter (250 g)
2 cups caster sugar (430 g)
4 eggs
1½ cups all-purpose flour, unbleached (225 g)
1 cup desiccated coconut (85 g)
1 Tbsp. lemon rind, finely grated
¼ cup lemon juice, freshly squeezed (60 mL)
confectioners' sugar, for dusting

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Line a 20x30 cm brownie or slice pan with a small spray of cooking spray and baking paper (I used our roasting dish).

Melt the butter in a saucepan over medium heat.

Remove from heat and stir in castor sugar, mix well.

Add eggs one at a time, mixing well and stir until mixture is thick and glossy.

Sift the flour over the egg mixture and stir until well combined (let's be honest I almost never sift anything.).

Stir in coconut, lemon rind and lemon juice. Pour mixture into prepared pan.

Bake for 30-40 minutes or until a skewer inserted into the centre comes out clean and it bounces back slightly to a gentle touch.

Set aside in the pan to cool completely. Cut into pieces and dust with icing sugar to serve.

Store in airtight container for 3 days.