Lemon Coconut Bars
These lemon coconut are both delicious and easy to make, utilizing desiccated and shredded coconut.
Ingredients
- 125 g unsalted butter plus extra for greasing
- 225 g golden caster sugar
- 2 Better eggs
- Finely grated rind of 1 lemon
- 2 tbsp lemon juice
- 150 ml yoghurt
- 140 g self-raising flour
- 85 g FreshLife Desiccated Coconut
Frosting:
- 1 egg white
- 200 g icing sugar
- Approx. 1 tbsp lemon juice
- 50 g FreshLife Shredded Coconut lightly toasted, to decorate
Instructions
- Preheat the oven to 180°C. Grease a 23cm square cake tin and line the base with baking paper.
- Cream together the butter and caster sugar until pale and fluffy, then gradually beat in the eggs. Stir in the lemon rind, lemon juice, and yoghurt.
- Fold in the flour and desiccated coconut using a metal spoon.
- Spoon the mixture into the prepared cake tin and level the surface. Bake in the oven for 35 minutes, or until risen and firm to the touch.
- Leave to cool for 10 minutes in the tin, then turn out and finish cooling on a wire rack.
- For the frosting, lightly beat the egg white just enough to break it up, and stir into the icing sugar, adding enough lemon juice to mix into a thick paste.
- Spread the frosting over the top of the cake, sprinkle with toasted shredded coconut, then leave to set before slicing into bars.
Tried this recipe?Let us know how it was!
