Easy Lemon Coconut Slice

Category, CuisineDifficultyBeginner
Yields1 Serving
Prep Time10 minsCook Time40 minsTotal Time50 mins

This decadent, citrus slice is simple to whip up with only 6 ingredients and can easily satisfy a crowd.

 250 g butter, softened
 4 eggs
 2 tbsp 2 to 3 large lemons (finely grated lemon rind + 1/3 cup lemon juice)
 2 cups caster sugar
 5 ½ cups self-raising flour
 1 cup desiccated coconut, plus 2 tablespoons for topping
 Icing sugar, to dust
1

Prepare the barbecue for indirect cooking over medium-low heat (170°C to 190°C - baking setting).

2

In a Weber Ware frying pan, add the butter.

3

Place the frying pan onto the barbecue, on a side burner or a stove top and melt the butter. Once just melted, pour the butter into a large mixing bowl. Use a piece of paper towel to spread the leftover butter residue around the pan to grease. Line the pan with a sheet of baking paper (this will help to lift the slice out once cooked).

4

Add the sugar into the bowl with the butter and stir to combine. Add the eggs, one at a time, stirring well after each addition. Add the flour, lemon rind, lemon juice and 1 cup of the coconut. Stir to form a cake batter. Pour the Batter into the frying pan. Sprinkle the remaining 2 tablespoons of coconut over the cake.

5

Bake the lemon slice over indirect medium-low heat, with the lid closed, for 30 to 40 minutes, or until a skewer inserted comes out clean.

6

Leave the cake to cool completely before slicing. Dust with icing sugar before serving.

Ingredients

 250 g butter, softened
 4 eggs
 2 tbsp 2 to 3 large lemons (finely grated lemon rind + 1/3 cup lemon juice)
 2 cups caster sugar
 5 ½ cups self-raising flour
 1 cup desiccated coconut, plus 2 tablespoons for topping
 Icing sugar, to dust

Directions

1

Prepare the barbecue for indirect cooking over medium-low heat (170°C to 190°C - baking setting).

2

In a Weber Ware frying pan, add the butter.

3

Place the frying pan onto the barbecue, on a side burner or a stove top and melt the butter. Once just melted, pour the butter into a large mixing bowl. Use a piece of paper towel to spread the leftover butter residue around the pan to grease. Line the pan with a sheet of baking paper (this will help to lift the slice out once cooked).

4

Add the sugar into the bowl with the butter and stir to combine. Add the eggs, one at a time, stirring well after each addition. Add the flour, lemon rind, lemon juice and 1 cup of the coconut. Stir to form a cake batter. Pour the Batter into the frying pan. Sprinkle the remaining 2 tablespoons of coconut over the cake.

5

Bake the lemon slice over indirect medium-low heat, with the lid closed, for 30 to 40 minutes, or until a skewer inserted comes out clean.

6

Leave the cake to cool completely before slicing. Dust with icing sugar before serving.

Easy Lemon Coconut Slice
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