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So I had some lemon curd left from the creamy lemon tart that I made ( I made double batch of the lemon curd). I wanted to make something quick and easy with what I already have in the pantry. This recipe came up on, and it was spot on – just what I want to make!

Lemon curd – tick

Desiccated coconut – tick

Self raising flour – tick (or plain flour and baking powder)

Eggs – tick

Sweet! Off I go!

This slice is perfect for those who loves lemon curd and coconut! The gooey lemon curd in the middle is to die for! I don’t love the taste of coconut that much, but this slice rocks with some toasted desiccated coconut on top!

Lemon coconut slice (Make 15 pieces)

(Recipe from


  • 125g unsalted butter, melted, cooled
  • 1/2 cup caster sugar
  • 1 1/2 cups self-raising flour, sifted
  • 1 egg, lightly beaten
  • 1/2 cup lemon curd (see creamy lemon tart)

 Coconut topping

  • 1 eggwhite, beaten til soft and foamy
  • 1/2 cup caster sugar
  • 1 1/2 cups desiccated coconut


1.  Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 18cm x 28cm (base) slice pan. Line base and sides with baking paper, allowing a 2cm overhang.

2.  Place butter, sugar, flour and egg in a bowl. Stir to combine. Press into prepared pan. Bake for 15 to 17 minutes or until light golden.

3.  Meanwhile, make coconut topping Place eggwhite, sugar and coconut in a bowl. Stir to combine.

4.  Spread lemon curd evenly over slice base. Sprinkle with topping. Bake for 10 to 12 minutes or until coconut is golden brown. Cool in pan. Cut into squares. Serve.


1. This slice tastes BEST as warm! I store my slices in a air tight container in the fridge and microwave it for 15-20s and serve warm.

2. I turned on the grill for 15-30s to toast the coconut on top, to get that golden look.


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