Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Lemon Coconut Slice




Source of Recipe


The Australian Women's Weekly Simple Slices Cookbook


List of Ingredients




90g butter, chopped
2/3 cup (150g) caster sugar
1 egg
¼ cup (35g) self-raising flour
¾ cup (110g) plain flour
280g jar lemon butter
topping
2 eggs, beaten lightly
1/3 cup (75g) caster sugar
2 cups (180g) desiccated coconut



Recipe



Preheat oven to moderate. Grease 20cm x 30cm lamington pan.

Beat butter, sugar and egg in small bowl with electric mixer until light and fluffy; stir in combined sifted flours. With lightly floured hands, press mixture evenly over base of prepared pan. Place pan in freezer for 15 minutes, then bake in moderate oven about 15 minutes or until browned lightly; cool.

Meanwhile, place lemon butter in small bowl; whisk until smooth. Spread lemon butter over cold base, then sprinkle with topping.

Bake in moderate oven about 35 minutes or until browned; cool slice in pan before cutting.

Topping
Combine ingredients in medium bowl; mix well.