We currently have two lemon trees that are heaving with lemons.
Both my Eureka and my Meyer lemon trees – jam packed with so many juicy ripe lemons, I’m struggling to find uses for them all!
![Our Eureka lemon tree Our Eureka lemon tree](https://kats-garden.nz/wp-content/uploads/2023/08/eureka-lemon-2023.jpg)
I’ve made lemon curd, lemon cordial, lemon cake. But Richard and I keep coming back to my Gran Shirley’s Coconut Slice.
There’s not a lot of lemon in it, but it’s the star player in this classic slice recipe.
Ingredients
1 cup all purpose flour
1 cup desiccated coconut
¾ cup white sugar
1 teaspoon baking powder
100 grams butter (melted)
½ cup milk
2 eggs
Method
- Combine flour, coconut, white sugar, and baking powder in a large bowl. Leave a well in the center of your dry ingredients.
- In a separate bowl, whisk milk into the melted butter, followed by the eggs.
- Pour wet ingredients into dry ingredients, and mix until just combined.
- Pour into a greased 22cm x 30cm baking tin.
- Bake at 180ºC for 30 minutes. Allow to cool on a cooling rack.
Icing
40g butter (softened)
1 cup icing sugar
1-2 teaspoons lemon juice (half a lemon)
- Beat butter until creamy.
- Add icing sugar and beat until combined.
- Add lemon juice in small amounts until you get the right texture.
- Ice the slice once cool.
- You can decorate with lemon zest, coconut sprinkled on top and shaken to remove the excess, and/or edible flowers.
- Cut into slices and serve.
Would it be a silly idea to include zest in the mix that is baked?
You can give it a try, I don’t think it’d hurt it. Let me know how it goes!