Sticky Lemon and Coconut Slice

A crisp base with a gorgeous sticky, very lemony topping. If you’re a fan of lemon recipes, then definitely add this one to your repertoire. 1½ cups plain flour ½ cup brown sugar ½ teaspoon sea salt 180 grams butter, diced ¾ cup desiccated coconut

60 grams white chocolate, chopped 1⅔ cups caster sugar

Preheat the oven to 170°C.

4 large eggs, size 7

⅓ cup plain flour 1 teaspoon baking powder finely grated zest 2 lemons ½ cup lemon juice icing sugar, to dust

Grease a 32cm x 23cm swiss roll tin and fully line with baking paper. Have the paper at least 1cm above the rim.

Put the flour, sugar and salt in a food processor and pulse to combine. Add the butter and process until it resembles coarse crumbs. Add the coconut and chocolate and keep processing until everything is damp and starting to clump together. Tip into the prepared tin and press down very firmly to form an even base.

Bake for 20 minutes, or until golden. Take out and set aside.

Put the sugar, eggs, flour and baking powder in a food processor and blend for about 40 seconds until thick and smooth. Tip into a large jug or bowl and stir in the lemon zest and juice.

Pour the topping over the back of a spoon onto the base and place back in the oven. Cook for about 20 minutes, or until set and the top is golden.

Cool completely in the tin. Cut and dust with icing sugar to serve. Keep the slice in an airtight container in the fridge for 4-5 days.