Lemon Coconut Slice: A Zesty Classic While Lemons Are at Their Best

Have you noticed how good the lemons are at the moment?

Bright, heavy for their size and wonderfully fragrant, they’re piled high in greengrocers and supermarkets – and often at very reasonable prices. It seems a shame not to make the most of them while they’re at their best.

There’s something uplifting about lemon in baking. It cuts through sweetness, adds freshness and makes an old-fashioned slice feel just that little bit special. Pair it with coconut and you have a combination that has stood the test of time – simple, comforting and perfect with a cup of tea shared with friends.

This lemon coconut slice is straightforward, dependable and keeps beautifully in the fridge for several days (if it lasts that long).

Lemon Coconut Slice

Ingredients
Base:

1 cup plain flour
1 teaspoon baking powder
½ cup caster sugar
1 cup desiccated coconut
125g butter, melted
Zest of 1 lemon

Topping:

1 cup icing sugar
2–3 tablespoons fresh lemon juice
Extra coconut for sprinkling

Method

Preheat oven to 180°C (160°C fan-forced).
Line a 20cm square tin with baking paper.
In a large bowl, combine flour, baking powder, sugar and coconut.
Stir in melted butter and lemon zest until the mixture comes together.
Press evenly into the prepared tin, smoothing the surface with the back of a spoon.
Bake for 20–25 minutes or until lightly golden.
Allow to cool completely in the tin.
For the topping, mix icing sugar with enough lemon juice to create a smooth, spreadable icing. Spoon over the cooled slice and gently spread to the edges. Sprinkle with extra coconut before the icing sets.

Once firm, cut into squares or fingers.

A few simple tips

If you prefer a stronger lemon flavour, add a little extra zest to the base.

For a slightly richer result, substitute half the lemon juice in the icing with softened butter and beat until creamy.

Store in an airtight container in the fridge for up to five days.

Sweet, tangy and pleasingly old-fashioned, this slice makes the most of the season’s lemons – and proves once again that simple recipes are often the best.