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!

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

1. Combine flour, coconut, white sugar, and baking powder in a large bowl. Leave a well in the center of your dry ingredients.
2. In a separate bowl, whisk milk into the melted butter, followed by the eggs.
3. Pour wet ingredients into dry ingredients, and mix until just combined.
4. Pour into a greased 22cm x 30cm baking tin.
5. 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)

1. Beat butter until creamy.
2. Add icing sugar and beat until combined.
3. Add lemon juice in small amounts until you get the right texture.
4. Ice the slice once cool.
5. You can decorate with lemon zest, coconut sprinkled on top and shaken to remove the excess, and/or edible flowers.
6. Cut into slices and serve.