Blueberry and lemon coconut slice
This vibrant bake is perfect with a cuppa.
Makes 16 squares
• Prep 20 mins
• Cook 25-30 mins
200g unsalted butter, softened
200g golden caster sugar
3 medium free-range eggs
1tsp vanilla extract
150g self-raising flour
1tsp baking powder
80g desiccated coconut, plus extra Zest and juice 2 lemons
200g blueberries
2tbsp whole milk
For the icing:
100g blueberries
2tbsp golden caster sugar
80g unsalted butter, softened
200g icing sugar, sifted
250g soft cheese
You will need:
20x25cm shallow baking tin, greased and lined with baking paper
1 Heat the oven to 160C Fan/gas 4. In a large mixing bowl, beat together the butter and sugar until light and fluffy.
2 Crack in the eggs one by one, beating well after each addition, followed by the vanilla extract. Sift and fold in the flour and baking powder.
3 Mix in the coconut, lemon zest, juice and blueberries. Stir in the milk to loosen. 4 Pour into the tin and level the top. Bake for 25-30 mins until golden and a skewer inserted into the middle comes out clean. Cool in the tin for 10 mins, then transfer to a wire rack to cool completely. 5 Meanwhile, for the icing, add the 100g blueberries and the sugar to a small pan. Simmer for a few minutes over a medium heat until they start to break down. Remove from the heat and leave to cool. 6 In a bowl, beat together the butter and icing sugar until smooth. Mix in the soft cheese and beat again. Swirl through the blueberry compote. Put the cooled cake on a plate, cover with icing and top with the extra coconut.
Per serving: 365 cals, 22g fat, 14g sat fat, 37g carbs