Julie Goodwin's Lemon Coconut Slice | Women's Weekly Food

Recipe Overview & Preparation

• 💡 Julie Goodwin presents an easy baked sweet treat: a lemon and coconut slice.
• 🧈 To start, melt butter in a microwave-safe bowl in 30-second intervals for an even melt.
• 📌 Prepare a 20x30 cm slice pan by brushing with butter and lining with baking paper, ensuring an overhang for easy removal.

Mixing the Base

• 🥣 Combine melted butter with two cups of caster sugar, stirring until dissolved, emphasizing the simple "melt and mix" method.
• 🥚 Crack eggs into a separate dish before adding them one at a time to the mixture, whisking well after each to ensure quality.
• 🌾 Sift plain flour into the mixture primarily for even distribution, not for aeration, to avoid over-mixing.

Key Ingredients: Lemon & Coconut

• 🥥 Incorporate moist coconut flakes, which are sweeter and more hydrated than desiccated or shredded coconut, providing a superior texture for this slice.
• 🍋 Zest lemons carefully using a fine zester, moving around the lemon to avoid the bitter white pith and extract fragrant oils.
• 💧 Add approximately 1/4 cup of fresh lemon juice to the mixture, balancing the fragrant zest with acidic brightness.

Baking & Finishing

• 🔄 Gently fold all ingredients together with a spatula to ensure even mixing without overworking the gluten, which can make the slice tough.
• 🔥 Bake the slice in a 180°C oven for about 40 minutes, until it's a light golden color and no longer jiggles.
• ✨ After cooling, gently release the edges and use the baking paper to lift the slice out, then sift icing sugar over the top for a pretty finish.

Serving Suggestions

• 🍽️ Cut the cooled slice into 12 generous, even pieces.
• 🎁 This versatile treat is perfect as a dessert or a delightful addition to a lunchbox.