Lemon coconut slice

  • 15 mins preparation
  • 50 mins cooking
  • Makes 12 Slice
  • Print


Lemon coconut slice
  • 3/4 cup (60g) desiccated coconut
  • 1/4 cup (60ml) boiling water
  • 1 1/3 cup (200g) plain flour, plus 1/4 cup (35g) extra
  • 1/2 cup (40g) icing sugar
  • 150 gram unsalted butter, cubed
  • 3 eggs
  • 1 cup (200g) caster sugar
  • 1 lemon, grated rind
  • 1/2 cup (125ml) lemon juice
  • whipped cream, to serve (optional)


Lemon coconut slice
  • 1
    Place coconut in a small bowl and stir in boiling water. Set aside for 30 minutes, until liquid is absorbed. Preheat oven to 180°C or 160°C fan. Line base and sides of a 18cm x 27cm slice pan with baking paper.
  • 2
    Sift 1 1/3 cups flour and icing sugar into a bowl. Add butter and rub into flour with fingertips until mixture resembles coarse crumbs.
  • 3
    Press mixture into prepared pan to come 15mm up sides of pan. Bake for 20 minutes, until golden. Remove from oven and set aside to cool slightly. Reduce oven to 170°C or 150°C fan.
  • 4
    Using an electric mixer, beat eggs and sugar together until pale. Fold in coconut, lemon rind and juice. Add extra 1/4 cup flour and stir until well combined.
  • 5
    Pour over pastry base and bake for 30-35 minutes, until set. Cool completely in pan before slicing.
  • 6
    Serve with pared lemon rind and a dollop of cream, if you like.


When a cake needs the juice and rind of a lemon, you can replace it with a teaspoon of Queen Natural Lemon Essence.