GLUTEN-FREE LEMON AND COCONUT SLICE
Our Lemon and Coconut Slice has to be the easiest sweet treat we know how to make.
And let’s face it, there’s really nothing fancy about it. It’s just a simple little slice with a lovely, moist texture and delicious, subtle lemony flavour. It surely is greater than the sum of its parts.
Perfect for morning or afternoon tea but even more perfect munching on one or two or three or four squares at home, after dinner, in front of the television.
And that’s where I’m heading right now!
Rosie
LEMON AND COCONUT SLICE
Makes 45-50 3cm squares
125 gm unsalted butter, at room temperature
220 gm caster sugar
4 whole eggs, at room temperature
180 gm Revenge Gluten-Free Almond Plain Flour Mix
2 teaspoons baking powder
170 gm desiccated coconut, finely ground in a spice grinder or similar
1 lemon, finely zested
3 tablespoons lemon juice
Preheat oven to 160°C fan forced (180°C conventional). Line a 23.5cm x 33.5cm, or similar, baking tin with baking paper.
Cream butter and sugar. Add the eggs one at a time mixing thoroughly in between each addition.
Mix the gluten-free flour with the baking powder and fold into the mixture.
Fold in the coconut, lemon zest and lemon juice.
Transfer to the prepared baking tin.
Bake for 30-40 minutes or until a metal skewer inserted into the centre comes out clean.
Allow to cool in the tin for 30 minutes before turning out into a rack to cool completely.
Icing
260 gm pure icing sugar, sifted
25 gm unsalted butter, softened
1 tablespoon lemon juice, strained
1 teaspoon vanilla
3 teaspoons milk, or more or less to achieve a spreadable texture
3 tablespoons desiccated coconut to sprinkle
Beat together the icing sugar, butter, lemon juice, vanilla and milk until smooth and creamy.
Spread evenly over the cooled slice. Sprinkle with desiccated coconut.
Allow to icing to set before cutting into rectangles or any shape you prefer.
Store in an airtight container for up to 5 days or 2 months in the freezer.