Make morning or afternoon tea, or a fundraising cakestall, the only place to be with this sumptuous Lime and Lemon Coconut Slice recipe.
Makes2020
Cook time45 mins45 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
Ingredients
125g butter, softened
1/2 cup (110g) caster sugar
1 Coles Brand Australian Free Range Egg
1 cup (150g) plain flour
1/2 cup (40g) desiccated coconut
Lime & lemon curd
75g butter, chopped
3/4 cup (165g) caster sugar
1 Coles Brand Australian Free Range Egg, whisked
3 tsp finely grated lime rind
1/4 cup (60ml) lime juice
2 tbs lemon juice
1 tsp cornflour
Coconut topping
2 cups (160g) desiccated coconut
1 cup (75g) shredded coconut
1/2 cup (110g) caster sugar
2 Coles Brand Australian Free Range Eggs, lightly whisked
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease a 19cm x 29cm slice pan. Line the base and 2 long sides with baking paper, allowing the sides to overhang.
Step 2
To make the curd, place butter, sugar, egg, lime rind, lime juice, lemon juice and cornflour in a small saucepan over medium-low heat. Cook, stirring constantly, for 5 mins or until mixture boils and thickens slightly. Remove from heat and set aside to cool and thicken.
Step 3
Meanwhile, use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the egg and beat to combine. Stir in flour and coconut. Spread over base of the prepared pan. Bake for 20 mins or until light golden.
Step 4
Spread the curd evenly over the base. To make the coconut topping, place the combined coconut and sugar in a medium bowl and stir to combine. Add the egg and use a fork to combine. Sprinkle evenly over the curd mixture and use the back of a fork to lightly press to secure. Bake for 20 mins or until lightly golden and set. Set aside to cool completely. Cut into pieces.
2 Coles Brand Australian Free Range Eggs, lightly whisked
Description
Make morning or afternoon tea, or a fundraising cakestall, the only place to be with this sumptuous Lime and Lemon Coconut Slice recipe.
Method
Step 1
Preheat oven to 180°C. Grease a 19cm x 29cm slice pan. Line the base and 2 long sides with baking paper, allowing the sides to overhang.
Step 2
To make the curd, place butter, sugar, egg, lime rind, lime juice, lemon juice and cornflour in a small saucepan over medium-low heat. Cook, stirring constantly, for 5 mins or until mixture boils and thickens slightly. Remove from heat and set aside to cool and thicken.
Step 3
Meanwhile, use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the egg and beat to combine. Stir in flour and coconut. Spread over base of the prepared pan. Bake for 20 mins or until light golden.
Step 4
Spread the curd evenly over the base. To make the coconut topping, place the combined coconut and sugar in a medium bowl and stir to combine. Add the egg and use a fork to combine. Sprinkle evenly over the curd mixture and use the back of a fork to lightly press to secure. Bake for 20 mins or until lightly golden and set. Set aside to cool completely. Cut into pieces.
