Recipe of the Week Every Saturday we share a recipe worth trying. Lemon Coconut SliceServes Makes 16 pieces · 45 minutes plus cooling time This tangy, sweet slice has been a morning tea favourite for generations. With its buttery base and zesty topping, it's sure to disappear quickly at your next get-together. 125g butter, softened, 1/2 cup caster sugar, 1 cup self-raising flour, 1/2 cup plain flour, 2 tbsp milk, 3 eggs, 1 cup caster sugar (extra), 1 1/2 cups desiccated coconut, Juice and zest of 2 lemons, 1 1/2 cups icing sugar, sifted, 20g butter, melted, 2-3 tbsp lemon juice Method 1. Preheat oven to 180°C. Grease and line a 20cm x 30cm slice tin. Beat butter and sugar until pale, then fold through flours and milk. Press into tin and bake for 15 minutes until lightly golden. 2. Meanwhile, whisk eggs, extra caster sugar, coconut, lemon juice and zest together. Pour over the warm base. 3. Bake for 20-25 minutes until topping is set and golden. The centre may still look slightly soft but will firm as it cools. Allow to cool completely in the tin. 4. For the icing, combine icing sugar, melted butter and enough lemon juice to make a spreadable consistency. Spread over cooled slice and allow to set before cutting into squares with a sharp knife. | 